Pulled Pork with Wet Mustard Rub

Pulled Pork with Wet Mustard Rub
Pulled Pork with Wet Mustard Rub. Regarding BBQ, Inc.
  • Total: 8 hrs 17 mins
  • Prep: 17 mins
  • Cook: 8 hrs
  • Yield: serves 6 to 8

By Derrick Riches

Updated 04/06/19

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.

What You'll Need

  • 1 boneless pork butt (about 5-6 pounds/2.3-2.7 kg)
  • For the Rub:
  • 2 cups/475 mL mustard (Dijon)
  • 1 cup/240 mL parsley (minced)
  • 1/2 cup/120 mL dried orange peel (or lemon peel, minced)
  • 1/2 cup/120 mL rosemary (leaves, crushed)
  • 1/4 cup/60 mL black pepper
  • 2 teaspoons/10 mL salt

How to Make It

  1. 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.
  2. Make sure wood chips are soaked and drained before using. Add charcoal and wood chips as necessary to keep temperature low, around 225 degrees F/110 degrees C. Smoke pork shoulder for about 8 hours or until internal temperatures reach 185 degreef F/85 degrees C.
  1. Once pork is cooked remove from 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.
Nutritional Guidelines (per serving)
895 Calories
53g Fat
11g Carbs
92g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)