This post was brought to you by the makers of French’s Yellow Mustard. I received compensation to write this post through the French’s Naturally Amazing Program … but, all opinions expressed are my own.

This BBQ sandwich is to-die-for.

The mustard BBQ sauce has quite a kick to it on it's own, but when you combine it with the natural sweetness from the pork... it's a beautiful, beautiful thing.

I'm from Texas, so I'd like to think that I came out of the womb knowing a thing or two about BBQ.

I had suddenly found myself with an overwhelming about of French's mustard that was provided at no cost to me. I was then poised with some serious internal debate. What am I going to do with all this mustard?

Of course, one of my very first thoughts... was BBQ sauce.

Crafted with only the highest quality, stone ground, #1 grade, whole mustard seeds and select herbs and spices (including turmeric), French’s is 100% natural, gluten free and kosher … and it has 0 calories. Unlike some mustards, there’s nothing artificial. No preservatives, fillers or thickeners.

Naturally amazing, French’s is the preferred mustard for your favorite summer foods. From flavorful marinades to tangy salad dressings, French’s yellow mustard brings wholesome goodness and fresh taste to your table.

Oh! By the way... French’s, America’s favorite mustard, is on Pinterest! Follow French’s for delicious summer recipes, backyard BBQ ideas, kitchen hacks, cooking tips and all things mustard.

Need help in the kitchen? French’s has time-saving kitchen hacks and useful cooking tips!

Find recipes (yes even ones from me!) for any occasion: graduation celebrations, picnics, summer BBQs, light lunches and more.

I'll be adding my own favorite mustard recipes to their "Naturally Amazing Ideas We Love" Pinterest board!

BBQ is serious business around these parts.

Apparently though, South Carolina knows a thing or two about BBQ too!

Even though I've never had a mustard based BBQ sauce, for some reason the thought just came naturally to me. I started doing some research and quickly came across a style of mustard based BBQ sauce that they readily make in South Carolina... and is thusly known as 'South Carolina BBQ Sauce'.

Dangerously delicious stuff I tell you. Dangerously!

Healthified Crock Pot Pulled Pork & Mustard B.B.Q. Sauce
TheSkinnyFork.com

The Skinny: Bun Not Calculated
Servings: 12 • Size: 1/4 Lb. Meat + 2 Tbsp. Sauce • Calories: 249.7 • Fat: 5.6 g • Carb: 16.3 g • Fiber: 0.3 g • Protein: 32 g • Sugar: 13.3 g • Sodium: 476.3 mg

Ingredients:
Pulled Pork:
3 Lbs. Pork Tenderloin
3/4 C. Apple Cider Vinegar
1/4 C. Hot Sauce (I used Frank's Red Hot.)
1/2 Tbsp. Liquid Smoke
Salt & Pepper to Taste

Mustard BBQ Sauce:
1 C. Yellow Mustard (I used French's!)
1/2 C. Molasses
1/4 C. Honey
1/4 C. Apple Cider Vinegar
1 Tbsp. Chili Powder
1/2 Tsp. Cayenne
1/2 Tsp. Onion Powder
1/2 Tsp. Garlic Powder
Salt & Pepper to Taste (I used 1 tsp. each.)

Directions:

Lightly coat a large skillet with non-stick cooking spray and sear the tenderloins off on a medium-high heat setting for a few minutes.

You're not trying to cook them, just lock in the natural juices and flavors.

Combine the vinegar, hot sauce and liquid smoke in a slow cooker.

Transfer the pork into the crock pot as well, cover and cook on high for 4-6 hours or low for 6-8 hours.

While the pork is cooking, combine the ingredients for the bbq sauce in a medium sauce pan.

Bring the mixture to a low boil, stirring occasionally.

Remove from the heat and set aside to allow to cool slightly.

If you cook this sauce more than an hour or two before serving, you will want to store it in a sealed container in the refrigerator until ready to use.

Once the pork is done cooking, it should be fork-tender.

Mine was just falling apart. Yum.

Remove the pork from the crock pot and discard the remaining liquids.

Shred via your method of choosing, whether with two forks or a stand mixer with the paddle attachment.

Serve the pork warm topped with the prepared bbq sauce.

I served mine on a whole wheat 100 calorie bun with some spicy pickled vegetables, a couple of chips, and a heaping side salad.

Since this recipe makes for quite a lot of meat, I ended up repurposing the leftovers.

I just tossed some of the pork together with some fresh chopped pineapple and some of the BBQ sauce. I then filled a few tortillas with the meat mixture and rolled them all up and baked for a fun hawaiian BBQ twist on a taquito.

I also ended up mixing some of the remaining BBQ sauce with some light ranch dressing to use for dipping. Delish!