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
For sauce
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.

This recipe has been adapted from Heartland: The Cookbook. To learn more about Judith Fertig visit To purchase the book visit

Recipe Summary

Servings: 12

Nutrition Facts

Serving size

Calories 302Calories from Fat 147

 % Daily Value*

Total Fat 17 g26.2%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 1323 mg55.13%

Total Carbohydrates 16 g5.3%

Dietary Fiber 2 g8%

Sugars 9 g

Protein 25 g50%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet