Mustard Crusted Slow Cooker Buzhenyna
Mustard Crusted Slow Cooker Buzhenyna
Classic DishBuzhenyna
Prep: 15 min • Cook: 480 min. An easier, modern twist on Buzhenyna, this recipe uses a slow cooker for maximum tenderness. A robust mustard and spice crust adds depth, making it a flavorful cold cut or warm meal, perfect for any occasion.
- Preparation time
- 15 min
- Cooking time
- 8 hrs
- Total time
- 8 hrs 15 min
- Servings
- 10
Instructions
Preparation
- 1Pat the pork shoulder dry with paper towels. Trim off any excess fat if desired.
- 2In a small bowl, combine the Dijon mustard, brown sugar, paprika, garlic powder, onion powder, dried thyme, salt, and black pepper to form a thick paste.
- 3Generously rub the mustard-spice paste all over the entire surface of the pork shoulder.
- 4Place the seasoned pork shoulder into the slow cooker. Pour the chicken broth around the pork, not directly over the crusted top.
Cooking
- 1Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-6 hours, until the pork is fork-tender and easily shreds.
- 2Once cooked, carefully remove the pork from the slow cooker and transfer it to a cutting board. Let it rest for 15-20 minutes before slicing or shredding.
- 3Optionally, skim any fat from the cooking liquids in the slow cooker and serve the remaining juices alongside the buzhenyna.
Nutrition Information
- Calories
- 481 kcal
- Protein
- 36 g
- Fat
- 30 g
- Carbs
- 8 g
| Nutrient | Per serving |
|---|---|
| Calories | 481 kcal |
| Protein | 36 g |
| Fat | 30 g |
| Carbs | 8 g |
Tips
- For deeper flavor, marinate the pork with the mustard crust overnight in the refrigerator before slo
- Resist the urge to open the slow cooker lid during cooking; it significantly slows down the cooking
- Serve buzhenyna thinly sliced as a cold cut, or warm with mashed potatoes, horseradish, or pickled v
