Carolina Gold Pulled Pork

INGREDIENTS

Spice Rub and Pork

• 3 Tbsp dry mustard
• 1 1/2 Tbsp light brown sugar
• 2 Tbsp salt
• 2 tsp pepper
• 2 tsp paprika
• 1/4 tsp cayenne pepper
• 1 pork shoulder/butt roast (4-5 lb, If more, plan on 30-60 extra minutes oven time)
• 4 cups wood chips, soaked for 15+ minutes

Mustard BBQ Sauce

• 1/2 cup yellow mustard
• 1/2 cup packed light brown sugar
• 1/4 cup white/cider vinegar
• 2 Tbsp Worcestershire sauce
• 1 Tbsp hot sauce
• 1 tsp salt
• 1 tsp pepper

Serving Sauce, Optional

• 1 cup yellow mustard
• 1/2 cup cider vinegar
• 1/4 cup molasses
• 1/4 cup honey
• 1 Tbsp dark brown sugar
• 2 tsp Worcestershire sauce
• 1 tsp mild hot sauce

INSTRUCTIONS

1. For the spice rub and pork: Combine dry mustard, brown sugar, salt, pepper, paprika and cayenne, breaking up any lumps. Dry pork with paper towels and rub all over with spice mixture. (Roast can be wrapped tightly in plastic and refrigerated for 24 hours. Lets the spices get drawn into the pork)
2. Seal wood chips in foil packet and cut vent holes in top. Open bottom vent on grill. Light 50 coals; when covered with fine gray ash, pour in pile on one side of grill. Arrange foil packet directly on coals. Set cooking grate in place and heat, covered, with lid vent open halfway until wood chips begin to smoke heavily, about 5 minutes. Scrape and oil cooking grate. Place pork on cool side of grill and barbecue, covered, until exterior of pork has a rosy crust, about 2 hours. (When I put the lid on, I like to position the vent holes over the roast, so when it pulls the smoke up it pulls past the roast.)
3. For the mustard barbecue sauce and to finish: Adjust oven rack to lower-middle position and heat to 325F. Whisk mustard, brown sugar, vinegar, worcestershire, hot sauce, salt and pepper in bowl until smooth. Transfer pork to roasting pan and brush 1/2 cup sauce over meat. Cover roasting pan tightly with foil and bake until fork inserted into pork can be removed with no resistance, 2-3 hours. Remove from oven and rest, still wrapped in foil for 30 minutes. Unwrap pork and, when cool enough to handle, pull meat into thin shreds, discarding fat. Toss pork with remaining sauce. Serve.

NOTES