Serves 12 to 14
For the rub and Boston butt:
2 teaspoons dry mustard
2 teaspoons sweet paprika
2 teaspoons coarse salt (kosher or sea)
1 teaspoon freshly ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 to 1 teaspoon cayenne pepper
1 Boston butt (bone-in pork shoulder roast), 5 to 7 pounds
For the mop sauce:
2 cups distilled white vinegar
1/2 cup Dijon-style mustard
1/2 cup water
1 tablespoon salt
2 teaspoons freshly ground black pepper
For serving:
10 to 12 hamburger buns
3 tablespoons butter (optional), melted
1 bag of pre-made cole slaw
Mustard Barbecue Sauce (recipe below)
You'll also need:
4 to 6 cups hardwood chips (preferably hickory), soaked in water to cover for 1 hour, then drained
Directions:
Combine the dry ingredients in a small bowl and stir to mix. Sprinkle the rub all over the pork, patting it onto the meat with your fingertips. Let the pork cure at room temperature while you make the mop sauce.
Make the mop sauce. Combine the vinegar, mustard, water, salt and pepper in a large mixing bowl, and whisk until salt dissolves.
Set up the grill for indirect grilling and preheat to medium-low (about 250 degrees F). If using a charcoal grill, place a large drip pan in the center.
When ready to cook, place the pork, skin up, if there is one, in the center of the hot grate over the drip pan and away from the heat. Cover the grill. Cook the pork until darkly browned on the outside and very tender inside, 4 to 6 hours. To test for doneness, use an instant-read meat thermometer: the internal temperature of the port should be about 195 degrees F. If the pork starts to brown too much (and it probably will), cover it loosely with aluminum foil, but remember that the browned bits are good, too. Every hour for the first 4 hours, swab the pork with some of the mop sauce, using a barbecue mop or basting brush. If using a charcoal grill, every hour you will need to add 12 fresh coals and 1/2 cup of wood chips or chunks to each side.
Transfer the pork to a cutting board, cover it loosely with aluminum foil, and let it rest for 20 minutes. Pull the pork apart with 2 folks. Place the pork in a pan. If you are not quite yet ready to serve, cover the pan with aluminum foil and place it in a warm - not hot - grill or in a low oven.
If desired, brush the hamburger buns with the melted butter and lightly toast them on the grill. Load each bun with the pork. Serve with the mustard BBQ sauce and cole slaw.
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Mustard Barbecue Sauce:
Ingredients:
1 tablespoon butter
1 small onion, finely chopped
1 clove garlic, minced
1 cup Dijon-style mustard
3/4 cup firmly packed brown sugar
3/4 cup distilled while vinegar
1 tablespoon hot sauce (preferably Crystal or Franks), or more to taste
Coarse salt (kosher or sea)
Freshly ground black pepper
Directions:
Melt the butter in a heavy saucepan over medium heat. Add the onion and garlic and cook until soft but not brown, about 3 minutes.
Stir in the mustard, brown sugar, vinegar, and hot sauce and add 1/2 cup of water. Let the sauce simmer, uncovered, until thick and richly flavored, 6 to 10 minutes. Taste for seasoning, adding more hot sauce as necessary and seasoning with salt and pepper to taste. Let the sauce cool to room temperature before serving. In the unlikely case you have any mustard sauce left, store in a clean jar in the refrigerator. It will keep for a least a week.
