|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 53g||68%|
|Saturated Fat 19g||94%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 6g||23%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
To prepare the wet mustard rub, you will need to use a mortar and pestle or spice grinder to mince the citrus peels and rosemary leaves.
Gather the ingredients.
In a medium mixing bowl, mix rub ingredients into a paste. Coat pork shoulder with rub, cover with plastic wrap and refrigerate 1 hours. Preheat smoker and prepare for an 8 hour smoke.
Make sure wood chips are soaked and drained before using. Add charcoal and wood chips as necessary to keep the temperature low, around 225 F/110 C. Smoke pork shoulder for about 8 hours or until internal temperatures reach 185 F/85 C.
Once the pork is cooked remove from the smoker. Wrap tightly in foil and allow to sit for an hour.
Afterward, unwrap pork butt and shred.
Combine pork with 1/3 of your favorite table sauce. Keep warm and serve on white bread buns with remaining sauce on the side.
Top with cole slaw and favorite finishing sauce.
Serve and enjoy!