-
1
Hours before, or if you have time, the night before, rub your pork shoulder with the mustard, then add the spice rub.
-
2
Make sure you have a nice even coating on the pork shoulder.
-
3
Cover with plastic wrap and place in the refrigerator.
-
4
When you are ready to begin smoking the pork, remove it from the refrigerator and let it come to room temperature.
-
5
During this time, light your coals and bring them to a medium heat.
-
6
If you have a water pan for your smoker, fill it up, placing it in the middle of your smoker.
-
7
Add your pork shoulder to the grill, cover, and let this go, low and slow for 6 hours or longer.
-
8
I prefer to go about 8 hours on low.
-
9
During the cooking process, add some smoke chips along the way; I typically do a handful every two hours, placing them on the coals, covering, and letting it smoke.
-
10
You can make the sauce now as well.
-
11
Heat up the olive oil in a large sauce pan.
-
12
Add in the onions and garlic, and saute until nice and tender.
-
13
Add in the remaining ingredients, bringing to a boil, then reduce heat to low, cover, and let this cook for about 20 minutes.
-
14
Blend down the mixture into a nice, smooth sauce.
-
15
When the pork is finished, carefully remove it from the smoker and place on a large cutting board.
-
16
The pork should literally fall apart.
-
17
You should get a nice color from the smoke rings, and a nice bark, or crust.
-
18
Chop it down, pack it onto your sandwich buns, or heck for that matter, tacos, and spoon on the sauce.
-
19
Trust me on the nectarine barbecue sauce, it rocks.
