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Pulled Pork with Wet Mustard Rub

By Derrick Riches, About.com

To prepare the wet mustard rub, you will need to use a mortar and pestle or spice grinder to mince the citrus peels and rosemary leaves.

Prep Time: 17 minutes

Cook Time: 8 hours, 00 minutes

Ingredients:

  • 1 boneless pork butt (about 5-6 pounds)
  • For Rub:
  • 2 cups Dijon mustard
  • 1 cup minced parsley
  • 1/2 cup dried orange or lemon peel, minced
  • 1/2 cup rosemary leaves, crushed
  • 1/4 cup black pepper

Preparation:

In a medium mixing bowl, mix rub ingredients into a paste. Coat pork shoulder with rub, cover with plastic wrap and refrigerate 1 hours. Preheat smoker and prepare for an 8 hour smoke.

Make sure wood chips are soaked and drained before using. Add charcoal and wood chips as necessary to keep temperature low, or between 200 - 225°F. Smoke pork shoulder for about 8 hours or until internal temperatures reach 185°F.

Once pork is cooked remove from smoker. Wrap tightly in foil and allow to sit for an hour. Afterward unwrap pork butt and shred. Combine pork with 1/3 of your favorite table sauce. Keep warm and serve on white bread buns with remaining sauce on the side. Top with Cole Slaw and favorite finishing sauce.

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