Mustard Rubbed Smoked Pork is now one of my favorite smoked recipes. Who knew that simple yellow mustard could become so significant on a big slab of pork before going in the smoker?
Although I love Southern BBQ, I’m not a huge fan of restaurant BBQ (yes, some is great, don’t get all mad). There is no better pulled (or sliced) pork than a home smoked or grilled pork butt, if done the right way.
Yes, it takes being patient, but if you like doing it like I do, it’s so worth it.
For some reason I’ve shunned the whole mustard rub thing until now, thinking it was a pointless slather that couldn’t possibly make a difference.
Again y’all, I’m a novice.
I’ve been seriously lacking inspiration and creativity for the past several months, but I was very recently kicked in the ass with some motivation and decided to try the mustard rub.
I was smoking a butt anyway, so I might as well.
Let’s Make Mustard Rubbed Smoked Pork
I like to find a big hunk of pork with enough fat to result in a tender roast, but not so much fat that it all melts down to be left with just a couple of pounds of shredded smoked meat.
Get a hunk of pork with a good fat/meat ratio.
Fat is good in this case, but you don’t want so much fat that it all melts down and you’re left with just a couple of pounds of shredded smoked pork. Get a hunk of pork with a good fat/meat ratio.
When your pork is ready to be prepped, squeeze a generous amount of mustard on your hands and slather it ’till it’s covered.
Then add a little more.
Now that I’ve done this a couple of times, I like to use a lot of mustard (and rub) because I want the bark.
So, along with slathering the meat with mustard (a couple of times), I also cover it with a dry rub that makes the outside nice and dark and taste damn good.
I don’t stop there.
No I do not.
I also inject it with melted butter. Not just regular ass butter; herb infused butter. I usually have some herbs growing, either in pots or in my little indoor garden, because I like to always have some on hand.
Right now I have basil and thyme, so I used a little of both.
They can be a real game changer.
My rub has brown sugar, dried thyme, onion powder, etc. that I mix with a little olive oil – this helps the rub adhere better to the pork.
Yes, the mustard is there, but I don’t want to do any damage so I lightly tap it on with the brush.
As far as butter, I use an unsalted butter, because there’s salt in my rub which is coating the outside and is added to the butter itself. I inject it in the beginning, about 15 minutes before I put it on the smoker.
This gives it enough time to distribute evenly throughout the pork and kind of settle into the meat.
To make the butter injection, I chop the herbs and add them along with a little bit of seasoned salt to the butter after it’s melted.
I don’t add any additional salt, because there’s salt in the rub, and we definitely don’t want to overdo. Always err on the side of caution, because you can add more but you can’t take away.
There’s nothing worse than realizing you just created a damn salt lick out of what was supposed to be your Mustard Rubbed Smoked Pork – no turning back from that.
The dark, almost crunchy looking deliciousness, is made by the mustard combined with the rub.
Some of it I can almost be compared to burnt ends on a brisket, which are my favorite part.
This pulls and shreds SO easily –
Uses For Mustard Rubbed Smoked Pork
- BBQ Pulled Pork Sandwiches (Obviously)
- Pork Tacos
- Pulled Pork Salad
- Loaded Pork Nachos
- Pork Arepas
- Pork Shepherd’s Pie
Here’s your printable recipe –
Paradise Pineapple Smoked Pork – Ally’s Kitchen
Brisket Burnt Ends – Hey Grill Hey
Smoked Bacon Wrapped BBQ Fatty – Girl Carnivore