Ease of preparation rating: Easy
Yield: 8 servings
Ingredients:
For the pork:
4 pound (1.8 kg) boneless pork shoulder
3 tablespoons (45 ml) salt
3 tablespoons (45 ml) pepper
3 tablespoons (45 ml) sugar
1 tablespoon (15 ml) dry mustard
1 tablespoon (15 ml) chili powder
2 teaspoons (30 ml) garlic powder
2 teaspoons (30 ml) onion powder
¼ cup (60 ml) olive oil
Oil, for the grill
For the sauce:
1 cup (240 ml) yellow mustard
1/2 cup (120 ml) apple cider vinegar
1/4 cup (60m l) honey
1/4 cup (60 ml) brown sugar
2 tablespoons (30 ml) ketchup
1 tablespoon (15 ml) Worcestershire sauce
1 teaspoon (5 ml) hot sauce, or to taste
1/8 teaspoon (.75 ml) dried clove
Salt and pepper
To serve:
Hamburger buns
Special equipment:
6 cups oak chips
Tinfoil
Method:
For the pork:
In a small bowl, mix salt, pepper, sugar, dry mustard, chili powder, garlic powder, and onion powder.
Pat the pork butt dry with paper towel.
Rub the pork with the olive oil.
Rub the pork with the spice mixture.
Let rest for 24 hours.
Soak oak chips in water. Let sit for 1 hour.
Drain the oak chips well.
Make 2 smoking pouches with the oak chips.
Preheat half the barbeque to low or 250 F (120 C). using indirect heat.
Place the first smoke pouch on the lit side of the barbeque with the grate removed.
Oil the grill.
Place the pork over unlit side of the grill, close the lid, and smoke for 4 hours.
Change the smoking pouch after 1.5 hours.
Smoke the pork until an internal temperature of 200 F (95 C). or until the pork meat pulls apart easily.
Place the pork on a tray on the counter and cover for 1 hour then proceed to pulling the meat apart.
For the sauce:
In a medium bowl, combine mustard, honey, brown sugar, cider vinegar, ketchup, Worcestershire sauce, hot sauce, salt, pepper, and clove.
To serve:
Top hamburger bun bottoms with the pulled pork.
Top the pulled pork with barbeque sauce.
Cover the pork with the bun top.
Serve warm.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
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