Eosinophilic Esophagitis Friendly Smoked Pork Shoulder
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Learn more āIngredients
10 servings
For the pork
- 1 bone-in pork shoulder (7ā8 lb), also sold as pork butt
- 2 tbsp yellow mustard
For the dry rub
- 3 tbsp dark brown sugar
- 2 tbsp kosher salt
- 1 tbsp smoked paprika
- 1 tbsp black pepper, coarsely ground
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cayenne pepper
- 1 tsp dry mustard
For the mop
- Ā½ cup apple cider vinegar
- Ā½ cup water
- 1 tbsp worcestershire sauce
Instructions
- 1
The night before smoking, combine the dark brown sugar, kosher salt, smoked paprika, black pepper, garlic powder, onion powder, cayenne, and dry mustard in a small bowl and stir until evenly mixed.
- 2
Pat the pork shoulder completely dry with paper towels. Brush a thin, even layer of yellow mustard over the entire surface ā this acts as a binder for the rub. Press the spice rub firmly onto all sides of the shoulder, coating every surface. Place the rubbed shoulder on a wire rack set over a rimmed baking sheet, uncovered, and refrigerate for at least 8 hours or overnight.
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