- Butter – Salted or unsalted butter for searing the pork
- Broth – Chicken, beef, vegetable, or bone broth
- Mayonnaise – Any mayonnaise of your preference (or substitute with plain Greek yogurt)
- Honey – A decent quality unflavored honey is best
- Apple Cider Vinegar – Adds a nice acidity to the sauce (or substitute with rice vinegar, red wine vinegar, white wine vinegar, or white vinegar)
- Preheat the oven to 300 degrees.
- In a small bowl, mix dijon mustard, garlic, brown sugar, salt, black pepper, and paprika.
- Pat dry the pork butt/shoulder with a paper towel. Rub the pork all over with the mustard seasoning mixture.
- Heat a skillet over high heat. Add butter and oil. Once hot, carefully add the pork to the skillet and sear for about 30 seconds on each side.
- Transfer the pork to an oven-safe dish. Pour apple cider vinegar and broth around the pork. Cover the dish with foil.
- Bake for about 2 1/2 – 3 hours until the pork is fork-tender. The internal temperature should be at least 145 degrees. When done, remove from the oven and let it rest for at least 5 minutes before slicing and serving.
- In a small bowl, whisk all ingredients to make the honey dijon sauce.
- Slice the pork into 1/4″-1/2″ slices and serve with a drizzle of the honey dijon sauce. Enjoy!