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.
