Smoke-Roasted Pork Shoulder with Sooey Sauce
|Boneless pork butts/Shoulder||3 1⁄2 Pound|
|Prepared mustard||1 Cup (16 tbs)|
|Ground black pepper||1⁄4 Cup (4 tbs)|
|Hungarian paprika||1⁄4 Cup (4 tbs) (Smoked / Sweet)|
|Granulated garlic/Garlic powder||2 Tablespoon|
|Onion salt||2 Tablespoon|
|Packed brown sugar||2 Tablespoon (Light / Dark)|
|Dry mustard||1 1⁄2 Tablespoon|
|Celery seeds||1 1⁄2 Tablespoon|
|Chili powder||1 1⁄2 Tablespoon|
|Spicy tomato barbecue sauce||1 Cup (16 tbs) (Such As Kc Masterpiece Or Whole Foods 365)|
|Apple cider/Wildflower honey||1 Cup (16 tbs)|
|Clover honey||2 Tablespoon|
1. Slather the pork butts with mustard. Combine the pepper, paprika, granulated garlic, onion salt, brown sugar, dry mustard, celery seeds, and chili powder in a small bowl. Sprinkle this rub all over the pork butts. Place the pork in a disposable aluminum pan. Set aside for 15 to 30 minutes or until the surface of the meat is tacky to the touch.
2. Prepare an indirect fire, with a hot fire on one side and no fire on the other.
3. For a charcoal grill, scatter the wood chips/chunks/sticks on the charcoal. For a gas grill, place wood chips in a smoker box or a foil packet poked with holes near a gas burner on a gas grill. When you see the first wisp of smoke, place the pork on the indirect side of the grill and close the lid. Smoke-roast for 2 to 3 hours, adding more charcoal as necessary, or until it has a darkened crust or bark and a good smoky aroma.
4. Transfer the pork indoors to a 250°F oven. Loosely cover the meat with foil and roast for 8 to 12 hours or until you can insert a meat fork in the pork and easily twist it.
Note: In bad weather, you can still make this indoors. Just start out at 350°F oven for 2 hours, then lower to 250°F for another 8 to 12 hours or until you can do the twist test.