Pulled Pork With Wet Mustard Rub

Pulled pork is a versatile dish, and can be cooked a variety of ways with a range of seasonings. This pork shoulder is coated in a wet mustard rub with citrus peel and rosemary before it is smoked, adding wonderful layers of flavor. The combination of the tang from the mustard, the sweetness from the orange, and the earthiness of the rosemary makes for a shredded pork that can be used in a variety of ways, from a sandwich filling to a main dish alongside coleslaw and mac and cheese.

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; when they are mixed with the mustard, the rub becomes a thick paste that will stick nicely onto the pork butt. Then the pork is wrapped well and left to marinate for an hour or overnight to allow the flavors to penetrate the meat.

The method of cooking here is smoking, which will take about eight hours. You can use any type of wood chips you prefer; some of the best wood for smoking pork are cherry, oak, mesquite, and hickory. While the pork is resting in the rub, make sure to prep the smoker and get it up to 225 F. Once the pork is cooked, you need to plan for another hour to allow the pork butt to sit, wrapped in aluminum foil, before shredding and tossing with a barbecue sauce, if you like.

Serve the pulled pork as a sandwich or entree along with your favorite barbecue sides such as baked beans, potato salad, mashed sweet potatoes, and cornbread.