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dark brown sugar sweet paprika chile powder mustard kosher salt pork shoulder cider vinegar yellow mustard honey buns
Viewed: 36 - Published at: 3 years agoIngredients
- 1/4 cup dark brown sugar
- 2 tablespoons sweet paprika
- 2 tablespoons chile powder
- 1 tablespoon dry mustard
- Kosher salt and freshly ground pepper
- One 7 1/2-pound bone-in pork shoulder, skin removed and thick layer of fat scored
- 3/4 cup cider vinegar
- 1/4 cup yellow mustard
- 2 tablespoons honey
- Toasted buns, for serving
Method
- In a bowl, mix the brown sugar with the paprika, chile powder, dry mustard and 2 tablespoons each of salt and pepper; rub the spice mixture all over the pork.
- Refrigerate the pork, covered, overnight.
- Light a grill.
- Set a drip pan in the center of the grill bottom, and surround with a single layer of lit coals.
- Place the pork fat side up on the grill over the drip pan.
- Cover and cook for about 8 hours or until an instant-read thermometer inserted in the thickest part registers 175.
- Replenish with a layer of lit coals every hour as needed to maintain a steady temperature of 200 to 250 inside the grill.
- Transfer the pork to a rimmed baking sheet and cover loosely with foil; let rest for 30 minutes.
- In a bowl, whisk the vinegar, mustard, honey and 2 teaspoons of pepper.
- Pull the pork from the bone in large shreds.
- Add the pork to the mustard sauce and toss.
- Season with salt and serve with the buns.
