South Carolina Smoked Pork Shoulder with Mustard Sauce
INGREDIENTS
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For the rub and Boston butt:
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2 teaspoons dry mustard
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2 teaspoons sweet paprika
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2 teaspoons salt
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1 teaspoon freshly ground black pepper
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1 teaspoon ground white pepper
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 to 1 teaspoon cayenne pepper
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1 Boston butt (bone-in pork shoulder roast; 5 to 7 pounds)
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For the mop sauce:
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2 cups distilled white vinegar
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1/2 cup Dijon mustard
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1 teaspoon salt
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2 teaspoons freshly ground black pepper
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For serving:
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10 to 12 hamburger buns
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3 tablespoons butter (optional), melted
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South Carolina Mustard Barbecue Sauce (see step 6)
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Thinly sliced sweet or dill pickles
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