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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....
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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.
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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.
