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: 6 to 8 servings
Nutritional Guidelines (per serving)
895 Calories
53g Fat
11g Carbs
92g Protein
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Nutrition Facts
Servings: 6 to 8 servings
Amount per serving
Calories 895
% Daily Value*
Total Fat 53g 68%
Saturated Fat 19g 94%
Cholesterol 323mg 108%
Sodium 1618mg 70%
Total Carbohydrate 11g 4%
Dietary Fiber 6g 23%
Protein 92g
Calcium 215mg 17%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 1 (about 5 to 6 pounds/2.3-2.7 kg) boneless pork butt
  • 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

Steps to Make It

  1. Gather the ingredients.

  2. 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.

  3. 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.

  4. Once the pork is cooked remove from the smoker. Wrap tightly in foil and allow to sit for an hour.

  5. Afterward, unwrap pork butt and shred.

  6. Combine pork with 1/3 of your favorite table sauce. Keep warm and serve on white bread buns with remaining sauce on the side.

  7. Top with cole slaw and favorite finishing sauce.

  8. Serve and enjoy!