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1
SPICE RUB
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2
In a small bowl mix together the dry mustard, brown sugar, salt, pepper, paprika, and cayenne until thoroughly combined.
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3
Dry the pork shoulder well with paper toweling and rub the spice mixture all over, being sure to cover every nook and cranny.
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4
Wrap tightly with plastic wrap and refrigerate overnight or up to 24 hours.
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5
PULLED PORK
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6
Remove pork from the refrigerator about an hour before you are ready to cook.
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7
Wrap wood chips in an aluminum foil packet and cut some vent holes in the top.
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8
On a gas grill place the wood chip packet direction on the primary burner, like all burners on high and pre-heat the grill for about 15 minutes.
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9
Turn off all burner other than the primary burner (left on high).
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10
Oil the grates (on the cool side) with an oil soaked paper towel.
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11
Place the pork on the grill (cool side) close the cover and grill for about 2 hours until the outside of the pork develops a crust.
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12
Meanwhile mix the mustard barbecue sauce, all ingredients together in a medium bowl.
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13
Preheat the oven to 325F (160C) and adjust the oven rack to the lower position.
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14
Transfer the pork to a roasting pan and brush about 23 cup of the mustard barbecue sauce all over the pork.
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15
Cover the roasting pan and bake until fork inserted into pork can be removed with no resistance another 2 to 3 hours.
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16
Turn off the oven, open the door and allow to rest at least 30 minutes.
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17
Remove pork and when cook enough to handle, pull the meat with fingers or two forks into thin shreds.
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18
Discard fat.
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19
Toss the pork with the remaining mustard barbecue sauce and serve.
