South Carolina Smoked Pork Shoulder With Mustard Sauce

READY IN: 6hrs 45mins
SERVES: 10-12




  • Make the rub: add the mustard, paprika, salt, peppers, garlic powder, onion powder, and cayenne in a bowl; stir to mix.
  • Sprinkle rub all over the pork, patting it onto the meat with your fingertips; let the pork cure at room temperature while you make the mop sauce.
  • Mop sauce: combine the vinegar, mustard, salt, and pepper in a large mixing bowl; add in ½ cup water and whisk until salt dissolves.
  • Set up grill for indirect grilling and preheat to medium-low—for a gas grill, place all the wood chips in the smoker box and run the grill on high until you see smoke, then decrease heat to medium low.
  • When ready to cook, place the pork, skin side up, in the center of the hot grate, over the drip pan and away from the heat, and cover the grill.
  • Cook the pork until darkly browned on the outside and very tender inside, 4-6 hours.
  • Test for doneness with an instant read thermometer; the internal temperature should be about 195°; if the pork starts to brown too much, cover it loosely with foil.
  • Every hour, for the first 4 hours, swab the pork with some of the mop sauce, using a barbecue mop or basting brush.
  • Make the mustard barbecue sauce: melt the butter in a saucepan over medium heat; add in onion and garlic; cook until soft but not brown, about 3 minutes.
  • Stir in the mustard, brown sugar, vinegar, and hot sauce; add ½ cup of water; let sauce simmer, uncovered, until thick and richly flavored, 6-10 minutes.
  • Taste for seasoning, adding more hot sauce as needed and seasoning with salt and pepper to taste.
  • Let the sauce cool to room temperature before serving.
  • When the pork is done, transfer the cooked pork to a cutting board, cover it loosely with foil, and let it rest for 20 minutes.
  • You could pull the pork or chop the pork, but Steven likes to thinly slice it across the grain.
  • Place the pork slices in a foil pan if you are not quite ready to serve, cover the pan with foil and place it on a warm, not hot, grill or in an oven turned on low.
  • To serve: brush the buns with melted butter and lightly toast them on the grill; load each bun with sliced pork and slather with mustard sauce.
  • Top the pork and sauce with pickles and serve at once.