|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|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.|
Pulled pork is a versatile dish, and can be cooked a variety of ways with a range of seasonings. This pork shoulder is coated in a wet mustard rub with citrus peel and rosemary before it is smoked, adding wonderful layers of flavor. The combination of the tang from the mustard, the sweetness from the orange, and the earthiness of the rosemary makes for a shredded pork that can be used in a variety of ways, from a sandwich filling to a main dish alongside coleslaw and mac and cheese.
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; when they are mixed with the mustard, the rub becomes a thick paste that will stick nicely onto the pork butt. Then the pork is wrapped well and left to marinate for an hour or overnight to allow the flavors to penetrate the meat.
The method of cooking here is smoking, which will take about eight hours. You can use any type of wood chips you prefer; some of the best wood for smoking pork are cherry, oak, mesquite, and hickory. While the pork is resting in the rub, make sure to prep the smoker and get it up to 225 F. Once the pork is cooked, you need to plan for another hour to allow the pork butt to sit, wrapped in aluminum foil, before shredding and tossing with a barbecue sauce, if you like.
Gather the ingredients.
In a medium mixing bowl, mix the rub ingredients into a paste.
Coat 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.
Preheat a smoker and prepare for an 8 hour smoke. Make sure the wood chips are soaked and drained before using.
Unwrap 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.
Once the pork is cooked, remove from the smoker and wrap tightly in aluminum foil; allow to sit for 1 hour.
Unwrap the pork butt and shred using two large forks or shredding tools.
If desired, combine the pork with your favorite barbecue sauce.
Serve and enjoy.