Ingredients
PORK
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4 pound (1.8 kg) boneless pork shoulder
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3 tablespoons (45 ml) salt
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3 tablespoons (45 ml) pepper
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3 tablespoons (45 ml) sugar
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1 tablespoon (15 ml) dry mustard
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1 tablespoon (15 ml) chili powder
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2 teaspoons (30 ml) garlic powder
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2 teaspoons (30 ml) onion powder
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1/4 cup (60 ml) olive oil
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Oil, for the grill
SAUCE
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1 cup (240 ml) yellow mustard
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1/2 cup (120 ml) apple cider vinegar
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1/4 cup (60 ml) honey
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1/4 cup (60 ml) brown sugar
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2 tablespoons (30 ml) ketchup
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1 tablespoon (15 ml) Worcestershire sauce
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1 teaspoon (5 ml) hot sauce, or to taste
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1/8 teaspoon (.75 ml) dried clove
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Salt, to taste
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Pepper, to taste
EQUIPMENT
Directions
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, then with the spice mixture.
- Let rest for 24 hours.
- Soak oak chips in water. Let sit for one hour.
- Drain the oak chips well.
- Make two 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 four hours.
- Change the smoking pouch after one and a half 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 one hour then proceed to pulling the meat apart.
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.
