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1
Make the rub: add the mustard, paprika, salt, peppers, garlic powder, onion powder, and cayenne in a bowl; stir to mix.
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2
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.
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3
Mop sauce: combine the vinegar, mustard, salt, and pepper in a large mixing bowl; add in 1/2 cup water and whisk until salt dissolves.
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4
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.
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5
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.
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6
Cook the pork until darkly browned on the outside and very tender inside, 4-6 hours.
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7
Test for doneness with an instant read thermometer; the internal temperature should be about 195u00b0; if the pork starts to brown too much, cover it loosely with foil.
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8
Every hour, for the first 4 hours, swab the pork with some of the mop sauce, using a barbecue mop or basting brush.
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9
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.
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10
Stir in the mustard, brown sugar, vinegar, and hot sauce; add 1/2 cup of water; let sauce simmer, uncovered, until thick and richly flavored, 6-10 minutes.
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11
Taste for seasoning, adding more hot sauce as needed and seasoning with salt and pepper to taste.
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12
Let the sauce cool to room temperature before serving.
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13
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.
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14
You could pull the pork or chop the pork, but Steven likes to thinly slice it across the grain.
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15
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.
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16
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.
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17
Top the pork and sauce with pickles and serve at once.
