Pulled Pork With Wet Mustard Rub
A wet mustard rub gives this pulled pork wonderful flavor. You will need a mortar and pestle to grind the citrus peels and rosemary leaves.
- Serves: 8 persons
- 1(5- to 6-pound) boneless pork butt
- Optional: 1/3 cup barbecue sauce
- For the Rub:
- 2cups Dijon mustard
- 1cup minced parsley
- ½cup minced dried orange peel (or lemon peel)
- ½cup rosemary leaves (crushed)
- ¼cup black pepper
- 2teaspoons salt
Step 1Gather the ingredients.
Step 2In a medium mixing bowl, mix the rub ingredients into a paste.
Step 3Coat the pork shoulder with the rub, making sure to cover all sides. Wrap with plastic wrap and refrigerate for at least 1 hour and up to overnight.
Step 4Preheat a smoker and prepare for an 8 hour smoke. Make sure the wood chips are soaked and drained before using.
Step 5Unwrap the pork shoulder and place in the smoker. Smoke for about 8 hours or until the internal temperature reaches 185 F. Add charcoal and wood chips as necessary to keep the temperature low, around 225 F.
Step 6Once the pork is cooked, remove from the smoker and wrap tightly in aluminum foil; allow to sit for 1 hour.
Step 7Unwrap the pork butt and shred using 2 large forks or shredding tools.
Step 8If desired, combine the pork with your favorite barbecue sauce.
Step 9Serve and enjoy.