Smoked Pork Roast
INGREDIENTS
-
10 lbs Boneless Pork Shoulder or Boston Butt
-
6-tablespoon yellow mustard
-
1 pork dry rub
DIRECTIONS
-
Apply the mustard, coating the pork shoulder entirely. Thensprinklethe dry rub evenly over the meat.
-
Refrigerate uncovered for 1 hour to 12 hours. Allow it to cool completely before cooking.
-
Preheat your Z Grills pellet smoker to 300°F.
-
Smoke the meat for about 5 hours, with the fat side up, or until the internal temperature of the meat registers 190°F.
-
Take the meat off the smoker, cover with aluminum foil, and let rest for 30 to 60 minutes before chopping, slicing, or pulling.