Mustard BBQ Sauce
- 1/2 C. Dijon Mustard
- 1 1/4 C. Apple Cider Vinegar
- 1/2 C. Honey
- 3/4 C. Brown Sugar
- 2 Tbs. Chili Powder
- 3 Tbs. Worcestershire Sauce
- 2 tsp. Salt
- 1 3-8 Lb. Pork Shoulder (Boston Butt, Blade or Picnic Ham)
- 1/2 C. Salt
- 1/2 C. Sugar
For the pork
- Combine salt and sugar; Cover the pork shoulder very liberally in the salt & sugar mixture. Refrigerate for at least 6 hours but no more than 24 hours; overnight works well. Longer is better. This draws a lot of excess moisture out of the pork, and will create a gorgeous golden brown skin on the outside of the shoulder.
- Once the pork has sat, remove from fridge and drain accumulated moisture from vessel. Pat pork dry, and let sit at room temperature; 45 minutes to an hour. Letting sit at room temp is not entirely necessary, but if you have the time, go for it. Pre-heat oven to 225 degrees F.
- Roast shoulder for 6 hours. Because we are cooking at a low temperature for a long time, cooking time should remain the same regardless of how large the shoulder is. After the first hour or so, start basting the shoulder every 1/2 hour with the fat that accumulates at the bottom of the roasting pan.
- After 6 hours has elapsed, remove pork from the oven and let cool to room temperature before shredding. If you are not going to use the entire shoulder, only shred what you will need. Shredded pork has a tendency to dry out quickly, so only shredding what you need will allow the shoulder to keep better. To re-heat, simply place the unused portion into a 200 degree oven for 20 minutes or until heated through. Using two forks or your hands works well for shredding the pork
For the Mustard BBQ Sauce
- Combine all ingredients over medium to medium-low heat and bring to simmer for 10-15 minutes. This sauce does not need to cook long.
For the pulled pork
- Simply combine all the pork you have already shredded with the BBQ Sauce. I like to dress the pork lightly so the sauce doesn’t dominate the flavors, but this is up to you.