Mustard Rubbed Smoked Pork is now one of my favorite smoked recipes. Who knew that simple yellow mustard could become so significant on a big slab of pork before going in the smoker? Although I love Southern BBQ, I’m not a huge fan of restaurant BBQ (yes, some is great, don’t get all mad). There is no better pulled (or sliced) pork than a home smoked or grilled pork butt, if done the right way....
Chefadora AI has the answer - timers, swaps, step-by-step help.
Rub the pork generously with mustard and let it sit for 5 minutes.
Coat the roast with rub, then cover and refrigerate overnight.
Prepare the smoker.
Remove pork from the fridge and inject it with the butter mixture.
Smoke the pork for 7-9 hours, until the internal temperature reaches 200-210°F.
Remove the pork from the smoker and cover it with aluminum foil.
Rest the pork for an hour, then shred it.
Resting the pork allows the meat to further tenderize, making it easier to shred.
Use a pork cut with a good fat-to-meat ratio for optimal tenderness and flavor.
Err on the side of caution with salt to avoid over-seasoning.
Inject the butter mixture 15 minutes before smoking to allow it to distribute evenly.
Can I use a different type of mustard?
Yes, you can experiment with different types of mustard, but yellow mustard is recommended for its mild flavor and ability to create a good bark.
What is the purpose of injecting butter into the pork?
Injecting butter adds moisture and flavor to the pork, ensuring it stays tender during the smoking process.
Can I use dried herbs instead of fresh thyme?
Yes, you can substitute dried thyme, but fresh herbs provide a more vibrant flavor.
What is the ideal internal temperature for smoked pork?
The ideal internal temperature for smoked pork is between 200-210°F for optimal tenderness.
How long should I let the pork rest after smoking?
Let the pork rest for at least an hour to allow the juices to redistribute and the meat to tenderize further.
A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch
