Smoked Pork Roast


  • 10 lbs Boneless Pork Shoulder or Boston Butt

  • 6-tablespoon yellow mustard

  • 1 pork dry rub


  1. Apply the mustard, coating the pork shoulder entirely. Thensprinklethe dry rub evenly over the meat.

  2. Refrigerate uncovered for 1 hour to 12 hours. Allow it to cool completely before cooking.

  3. Preheat your Z Grills pellet smoker to 300°F.

  4. Smoke the meat for about 5 hours, with the fat side up, or until the internal temperature of the meat registers 190°F.

  5. Take the meat off the smoker, cover with aluminum foil, and let rest for 30 to 60 minutes before chopping, slicing, or pulling.