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INGREDIENTS:
- 1 Vande Rose Farms pork butt
- 1/2 cup yellow mustard
- 1-1 1/2 cups sugar in the raw, or coarse sugar
- 1/2 cup all-purpose seasoning
- 2 Tbsp all-purpose seasoning, to add at the end
- 2 Tbsp coarse salt
- 1 Tbsp cracked black pepper
DIRECTIONS:
This recipe is courtesy of Christy Bouska with Vande Rose Farms.
What I love about this pork recipe is that I can make a wide variety of meals throughout the week including:
• Pork and potato hash • pork tacos • sweet and sour stir fry pork • Pork, strawberry, pecan, and goat cheese salad
Tip: I have found by using the coarse salt, sugar and freshly ground pepper, the meat has time to absorb the flavors during the smoking process.
Equipment needed: Thermometer, Heavy-duty foil, Heavy-duty oven mitts or gloves, Tongs to move meat, Large pan with sides to marinate in and another large pan to hold cooked pork after you take it off the smoker, Smoker with favorite wood/pellets
Pat pork butt dry with paper towels, then rub mustard all over pork. Sprinkle sugar, all-purpose seasoning, and salt and pepper generously on all sides of pork. Let rest while smoker reaches 275 degrees.
Place pork directly on center of smoker and close lid. After 4 hours, take pork temperature. There should be a beautiful ruby-brown color to meat. Close lid.
Tip: Sometimes wind and smoke can turn meat dark. If you think it is getting too dark, wrap entire shoulder in foil and return to smoker. Then it will keep that delicious bark without getting too dark or dried out.
After another hour, check color and temperature again. Carefully sprinkle on additional 2 tablespoons of seasoning over pork then completely wrap in foil. Place immediately back into smoker for remainder of cooking time. You are looking for the “golden temperature” of 195 degrees, where pork is tender and bone can fall away from pork.
Note: Depending on your smoker and size of pork butt, you may have to shorten or lengthen your smoking time.
