MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pulled Pork Sandwiches w/Mustard Sauce
Categories: Pork, Sauces, Herbs, Breads, Bbq
Yield: 16 servings

8 c Hickory wood chips
2 tb Brown sugar
1 tb Dry mustard
1 tb Smoked paprika
1 tb Black pepper
1 1/2 ts Kosher salt
5 lb Boneless Boston Butt pork
- roast
2 tb Olive oil
3/4 c Finely chopped onion
1/3 c Packed brown sugar
2/3 c Dijon mustard
2/3 c Cider vinegar
1/3 c Molasses
1 ts Hot sauce
1/2 ts Kosher salt
16 (1 1/2 oz ea) whole-wheat
- hamburger buns

Soak the wood chips in water at least 1 hour; drain.

Combine sugar and the next 4 ingredients (through 1 1/2
teaspoons salt) in a bowl. Pat pork dry, and rub with
sugar mixture.

Remove grill rack, and set aside. Prepare the grill for
indirect grilling, heating one side to high and leaving
one side with no heat. Pierce bottom of a disposable
aluminum foil pan several times with the tip of a knife.
Place pan on heat element on heated side of grill; add 1
1/2 cups wood chips to pan. Place another disposable
aluminum foil pan (do not pierce pan) on unheated side
of grill. Pour 2 cups water in pan. Let chips stand for
15 minutes or until smoking; reduce heat to medium.

Maintain temperature at 300ºF/150ºC. Place grill rack on
grill. Place pork on grill rack over unheated side.

Close lid cook for 6 hours at 300ºF/150ºC, covering pork
loosely with foil after 5 hours. Drain and add 1 cup
additional wood chips every 45 minutes. Refill water pan
and add charcoal to fire as needed. Remove pork from
grill; let stand 20 minutes. Unwrap pork; trim and
discard fat. Shred pork.

Heat oil in a medium saucepan over medium heat; swirl to
coat. Add onion; cook for 2 minutes, stirring often. Add
1/3 cup sugar and the next 5 ingredients (through 1/2
teaspoon salt); bring to a simmer. Cook 15 minutes or
until thickened. Arrange about 3 ounces pork and 2
tablespoons sauce on each bun.

By Steven Raichlen

RECIPE FROM: https://www.myrecipes.com

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