South Carolina Smoked Pork Shoulder With Mustard Sauce Recipe - Food.com (2024)

• Rub and Boston Butt

• 2 teaspoons dry mustard
• 2 teaspoons sweet paprika
• 2 teaspoons salt
• 1 teaspoon fresh ground black pepper
• 1 teaspoon white pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¹⁄₂ - 1 teaspoon cayenne pepper
• 1 (5 -7 lb) boston butt (bone-in pork shoulder roast)

• Mop Sauce

• 2 cups distilled white vinegar
• ¹⁄₂ cup Dijon mustard
• 1 tablespoon salt
• 2 teaspoons fresh ground black pepper

• South Carolina Mustard Barbecue Sauce

• 1 tablespoon butter
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 cup Dijon mustard
• ³⁄₄ cup firmly packed brown sugar
• ³⁄₄ cup distilled white vinegar
• 1 tablespoon hot sauce (Crystal's is recommended)
• coarse salt
• fresh ground black pepper

• For Serving

• 10 -12 hamburger buns
• 3 tablespoons butter, melted (optional)
• thinly sliced sweet pickles or dill pickle

• Also Need

• 4 -6 cups wood chips, soaked for 1 hour in water to cover, then drained (hickory is recommended)

directions

• Make the rub: add the mustard, paprika, salt, peppers, garlic powder, onion powder, and cayenne in a bowl; stir to mix.
• Sprinkle rub all over the pork, patting it onto the meat with your fingertips; let the pork cure at room temperature while you make the mop sauce.
• Mop sauce: combine the vinegar, mustard, salt, and pepper in a large mixing bowl; add in ½ cup water and whisk until salt dissolves.
• Set up grill for indirect grilling and preheat to medium-low—for a gas grill, place all the wood chips in the smoker box and run the grill on high until you see smoke, then decrease heat to medium low.
• When ready to cook, place the pork, skin side up, in the center of the hot grate, over the drip pan and away from the heat, and cover the grill.
• Cook the pork until darkly browned on the outside and very tender inside, 4-6 hours.
• Test for doneness with an instant read thermometer; the internal temperature should be about 195°; if the pork starts to brown too much, cover it loosely with foil.
• Every hour, for the first 4 hours, swab the pork with some of the mop sauce, using a barbecue mop or basting brush.
• Make the mustard barbecue sauce: melt the butter in a saucepan over medium heat; add in onion and garlic; cook until soft but not brown, about 3 minutes.
• Stir in the mustard, brown sugar, vinegar, and hot sauce; add ½ cup of water; let sauce simmer, uncovered, until thick and richly flavored, 6-10 minutes.
• Taste for seasoning, adding more hot sauce as needed and seasoning with salt and pepper to taste.
• Let the sauce cool to room temperature before serving.
• When the pork is done, transfer the cooked pork to a cutting board, cover it loosely with foil, and let it rest for 20 minutes.
• You could pull the pork or chop the pork, but Steven likes to thinly slice it across the grain.
• Place the pork slices in a foil pan if you are not quite ready to serve, cover the pan with foil and place it on a warm, not hot, grill or in an oven turned on low.
• To serve: brush the buns with melted butter and lightly toast them on the grill; load each bun with sliced pork and slather with mustard sauce.
• Top the pork and sauce with pickles and serve at once.