Mustard Thyme Pulled Pork Sandwiches are an elegant twist on a summer favorite. Savory mustard thyme pork and spicy garlic pickles piled high on a toasted Brioche bun. There are so many reasons to love your crockpot during the summer in Arizona. Namely because we are forever suffering with 100+ degree weather. We actually hit 112 this week. I know a gal who baked cookies on the dashboard of her car… seriously, it is that DARN HOT! I have been craving Cuban sandwichs lately but am resisting the urge to make them. Really good oven-roasted pork takes forever to make and is worth every minute. Unless it is a billion degrees outside, then it makes you doubt your sanity. My compromise was to incorporate some of those flavors into an easy crockpot recipe. [bctt tweet=”Delicious Mustard Thyme Pulled Pork Sandwiches #pork #foodie”] Pulled pork is such an easy recipe to make and you can really play around with flavor combos. Check out my Crockpot Pulled Pork, it is a great recipe to start with. Any leftovers are great in recipes like my Pulled Pork Ranch Bean Tostadas. Assuming you have leftovers. Mustard is the star that makes these sandwiches shine. Lean pork loin is rubbed down with crushed garlic and three kinds of mustard then slow cooked with sweet onions and thyme until fall-apart tender. Pile it high on a toasted Brioche bun smeared with Dijon mustard and my homemade Spicy Garlic Quick Pickles. Perfect for late summer gatherings, game day parties and busy weeknights! Tell us what your favorite pull pork sandwich is in the comments! Enjoy~ Loriann
Mustard Thyme Pulled Pork Sandwiches
- 3 pound center cut pork loin roast
- 1/4 cup ¼Dijon mustard
- 1/4 cup ¼stone grain mustard
- 1/4 cup ¼spicy mustard
- 3 large cloves garlic minced
- 1 extra large sweet onion roughly chopped
- 3 tablespoons fresh thyme
- 6 Brioche buns toasted
- Spicy Garlic Quick Pickles for topping
- Dijon mustard for topping
- Salt and pepper to taste
- Mix mustards and garlic together; rub pork with mixture. Sprinkle generously with salt and pepper.
- Place onions in bottom of crockpot, put pork on top of onions. Cook 6-8 hours on low until fall apart tender. Add thyme during the last 30 minutes of cooking.
- Remove pork from crockpot, cool slightly. Use your hands or 2 forks to shred meat; place meat back in crockpot.
- Spread Dijon mustard on toasted Brioche buns, pile on pork and garnish with pickles. Serve immediately.