Excellent for Pulled Pork. Great on its own or pair it with your favorite BBQ Sauce!
Ingredients:
4-6lb Pork shoulder roast
Yellow Mustard
Rub Ingredients (See Helpful Tidbits)
8 Tbs Brown Sugar
2 Tbs Salt
4 Tsp Pepper
4 Tsp Paprika
1 Tsp Smoke Paprika
3 Tsp Garlic Powder
4 Tsp Onion
3 Tsp Chili Powder
Directions:
Make rub mixture
The night before smoking, rub the yellow mustard all over the pork. Then spread the rub all over the pork. Cover the roast and refrigerate over night.
On the day of cooking, take out the roast 30 minutes prior to cooking. Preheat your smoker to 225°.
When the smoker is to temperature, put in roast. Continue to add wood chips and water as needed.
Once the temperature of the roast reaches 165° (or if there is a temperature stall), wrap the roast in tin foil and continue to smoke until the internal temp of the roast is 195°-200°.
After the roast reaches temperature, let the roast rest for at least 30 minutes.
Pull the meat apart. Eat as is or add your favorite BBQ sauce!
Helpful Tidbits
Coating the roast in yellow mustard helps the rub stick to the meat.
I used apple flavored wood chips.
The ingredients for the rub was used on a 13 lb roast. If you're using a 4-6 lb roast, you will most likely have left over rub. Keep it in an airtight container and save for next time.
Because the roast was so big, I ended up finishing the cooking process in our oven. I set the temperature for 300°. In total, the 13 lb roast was smoked for 8 hours and then cooked in the oven for an additional 2 hours to get to 196°.
You can also slice this roast instead of making pulled pork-in that case, cook the roast to 185° instead.
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