Youll Never Cook Pork Butt Another Way After Trying This Mustard Rubbed Smoked Pork Recipes

YOU'LL NEVER COOK PORK BUTT ANOTHER WAY AFTER TRYING THIS MUSTARD RUBBED SMOKED PORK

Steps:

• Rub the pork generously with mustard, let it sit for 5 minutes. Coat the roast with rub, then cover and refrigerate overnight. Prepare smoker. Remove pork from fridge and inject with butter mixture. Smoke pork for 7-9 hours, until temp reaches 200-210°. Remove from the smoker and cover with aluminium foil. Rest for an hour, then shred.*

MUSTARDY HERBY PORK BUTT

Steps:

• The night before you're going to cook, unwrap the pork butt and pat it dry. Season it liberally all over with salt and leave it uncovered in the fridge overnight.
• The next day, mix the mustard, herbs and garlic in a small bowl. Slather the mixture all over the pork butt (really get in there). Let it sit for an hour or so on the counter.
• Preheat the oven to 325 degrees F.
• Heat the oil in a heavy-bottomed pot. Sear the butt 5 minutes on each side to brown. Remove the pork from the pot to a sheet tray. Pour in 1/4 cup of the wine and scrape up all the brown bits as the wine starts to boil. Kill the heat.
• Put the pork back in the pot. Add the chicken stock and the remaining 2 cups wine. (These are the liquids I use but, TBH, you can roll with what you have. Water is ok too!) Put into the oven and cook for 3 hours, or until the roast internal temp is 175 degrees F (start checking it around 2 hours). If using a multi-cooker, put the pork along with all the pan drippings, wine and chicken stock into the pot. Set the pot to high pressure/natural release for 50 minutes.
• Turn the oven temp to 450 degrees F or turn on the broiler. When the pork temps at 175, remove it from the pot and onto a sheet tray with a rack. Pop the pork in the oven or under the broiler to crisp it up. While the pork is crisping, put the pot with all the cooking liquid over high heat and reduce it by half.
• When the pork is GBD, remove it from the oven and let it rest for 15 to 20 minutes. Remove the string and slice into finger-width pieces against the grain. Top with the reduced sauce and serve with hunks of crusty bread and a big ass salad.

SLOW-SMOKED PULLED PORK (BOSTON BUTT)

Steps:

• Mix brown sugar, garlic powder, onion powder, paprika, seasoned salt, black pepper, cumin, and cayenne pepper together in a small bowl to make dry rub.
• Coat roast with spicy brown mustard. Sprinkle dry rub all over roast and work it into all the folds and creases.
• Combine pickle juice and olive oil in a small bowl.
• Preheat 5 pounds charcoal in a smoker according to manufacturer's instructions until white and flaming. Distribute 7 to 8 large wood chunks over the coals. Place a drip pan on top; pour in beer and enough water to fill the pan most of the way. Close smoker; bring liquid in the drip pan to a boil. Place roast on top and close smoker.
• Smoke roast, turning every hour, until browned, about 2 hours. Baste roast with pickle juice and olive mixture. Continue smoking, turning and basting every hour, until an instant-read thermometer inserted in the center reads 175 degrees F (80 degrees C), 2 to 3 hours more.
• Remove roast from smoker and wrap with aluminum foil. Let rest, about 30 minutes.
• Uncover roast and cut into chunks. Shred chunks into small strands; transfer to a large bowl. Squeeze strands with both hands repeatedly, mixing after each squeeze.