Carolina Mustard Pulled Pork

Instructions

1. Prepare the pork
   Remove the pork shoulder from packaging and pat dry with paper towels. If your pork shoulder has a fat cap, score it in a diamond pattern with a sharp knife, cutting about 1/4 inch deep into the fat but not into the meat.
2. Apply the mustard base
   Rub the entire pork shoulder with 3 tablespoons of yellow mustard, ensuring all sides are coated. This will help the dry rub adhere to the meat and create a delicious crust.
3. Season with dry rub
   In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, salt, and black pepper. Sprinkle the rub generously over the entire mustard-coated pork shoulder, pressing it in to adhere well. Let the seasoned pork sit at room temperature for 30 minutes.
4. Prepare your smoker or grill
   Prepare your smoker or grill for indirect cooking at 225-250°F. Add soaked wood chips to the charcoal or in a smoker box if using a gas grill. Place a drip pan filled with 1 inch of water under the grate where the pork will cook.
5. Smoke the pork
   Place the pork shoulder fat side up on the grill grate over indirect heat. Close the lid and maintain a temperature of 225-250°F. Smoke the pork for 7-8 hours, or until the internal temperature reaches 195-205°F and the meat easily shreds with a fork. Add more wood chips during the first 4 hours of cooking for consistent smoke flavor.
6. Make the Carolina mustard sauce
   While the pork is smoking, prepare the sauce. In a medium saucepan, whisk together 1 cup yellow mustard, apple cider vinegar, brown sugar, Worcestershire sauce, and hot sauce if using. Bring to a simmer over medium-low heat, then reduce heat and cook for 5 minutes, stirring occasionally. Remove from heat, cover, and refrigerate until ready to use.
7. Rest and shred the pork
   When the pork reaches the target temperature, remove it from the smoker and wrap tightly in aluminum foil. Let it rest for 30-45 minutes. After resting, transfer to a large cutting board and shred using two forks or meat claws, discarding any large fat pieces.
8. Mix and serve
   Place the shredded pork in a large bowl and add about half the mustard sauce, tossing to coat the meat evenly. Serve the pulled pork on buns with additional sauce on the side, along with classic sides like coleslaw, baked beans, or potato salad.