3-4LBPork Butt Roast or ShoulderBone-In or Boneless
2TbspYellow Mustard
3TbspBrown SugarPacked
3TspSalt
1/2TspPepper
1TspPaprika
1-2TspCrushed Red Pepper Flakes
1TspGround Mustard
1TspGarlic Powder
Instructions
Begin by preparing your pellet grill and warm it up to 225*F.
Coat the pork with the mustard, start with 2 Tbsp add more if needed to fully coat your pork.
After this is done, combine the sugar, salt, pepper, paprika, crushed pepper, ground mustard, and garlic powder.
Then, coat the pork with a dry rub.
Once down place the pork onto the smoker, using a probe if needed from your pellet grill.
Cook for 4-5 hours at 225*F, in the last hour or so, you can increase the temp to 240*F.
The pork is done at an internal temperature of 145*F; however, you will want to get it up to 195*F-205*F to have that easy, shredded pork.
Let it rest for about 15-30 minutes.
Remove, shred with 2 forks and serve once the temperature is reached.
Pair with your favorite Head Country Barbecue Sauce or other Sauce.
Notes
This rub is magic on this pulled pork, we also always use Head Country Sauce to serve it with.Remember to prepare the pellet grill per the instructions of your pellet grill with pellets, we preferred a mixed variety of pellets for this particular meat.