Honey Mustard Recipes

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Recipe 1: Honey Mustard Pulled Pork with Apple Slaw

Difficulty: Easy
Prep time: 10 Minutes
Cook time: 8 Hour

Ingredients

  • 2 LB – Boneless pork shoulder or butt
  • 1 Bottle – Wild Buds Honey Mustard sauce
  • ½ CUP – Chicken broth or water
  • 1 TB – Apple cider vinegar
  • 1 tsp – Salt
  • ½ tsp – Black pepper
  • ½ tsp – Garlic powder
  • ½ tsp – Onion powder

Apple Slaw

  • 2 CUP – Shredded cabbage mix
  • 1 EA – Small apple, julienned
  • 2 TB – Premade honey mustard sauce
  • 1 TB – Mayonnaise
  • 1 tsp – Apple cider vinegar
  • To taste – Salt and pepper

Cooking Instructions

  1. Place pork shoulder in a slow cooker.
  2. In a small bowl, whisk together Wild Buds Honey Mustard sauce, broth, vinegar, salt, pepper, garlic powder, and onion powder. Pour over pork.
  3. Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the pork is tender and easily shredded.
  4. Or in the instant pot for 50 minutes on high pressure with 10 minutes natural release. Then quick release.
  5. Remove pork, shred with two forks, and return to the slow cooker. Stir to coat with juices.
  6. In a medium bowl, combine cabbage, apple, honey mustard sauce, mayonnaise, vinegar, salt, and pepper. Mix until coated.
  7. Serve pulled pork topped with apple slaw or on a sandwich roll.
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Recipe 2: Homemade Chicken Tenders with Honey Mustard

Difficulty: Easy
Prep time: 15 Minutes
Cook time: 20 Minutes

Ingredients

  • 1 LB – Chicken Tenders
  • 1 Cup – Panko Breadcrumbs
  • ½ Cup – Parmesan Cheese
  • 1 tsp – Garlic Powder
  • 1 tsp – Paprika
  • 1 tsp – Salt
  • ¼ tsp – Black Pepper
  • 2 – Eggs
  • 2 TB – Milk
  • Cooking Spray
  • 1 Bottle – Wild Buds Honey Mustard Sauce

Cooking Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease with cooking spray.
  2. 2.In a shallow bowl, whisk together eggs and milk.
  3. In another shallow bowl, mix panko breadcrumbs, Parmesan, garlic powder, paprika, salt, and black pepper.
  4. Dip each chicken tender into the egg mixture, then coat with breadcrumb mixture, pressing lightly to adhere.
  5. Place breaded tenders on prepared baking sheet. Lightly spray or drizzle with oil.
  6. Bake for 15–20 minutes, flipping halfway through, until chicken is cooked through (165°F internal temperature) and golden brown.
  7. Toss the cooked chicken tenders in the Wild Buds Honey Mustard Sauce or keep on the side for dipping.
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Recipe 3: Honey Mustard Pigs in a Blanket

Difficulty: Easy
Prep time: 15 Minutes
Cook time: 15 Minutes

Ingredients

  • 1 PKG – Cocktail Sausages
  • 1 Can – Crescent rolls
  • 4 TB – Wild Buds Honey Mustard Sauce
  • 1 – Eggs, beaten

Cooking Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Unroll crescent dough and separate into triangles.
  3. Spread a thin layer of honey mustard sauce on each triangle.
  4. Place a cocktail sausage at the wide end of each triangle and roll up toward the point.
  5. Place rolled sausages seam-side down on prepared baking sheet. Brush with beaten egg and sprinkle with sesame seeds if desired.
  6. Bake 12–15 minutes or until crescent rolls are golden brown.
  7. Serve warm with extra Wild Buds Honey Mustard sauce for dipping.
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