Eosinophilic Esophagitis Friendly Smoked Pulled Pork
Total time16 hr 20 min
Prep time20 min
Cook time8 hr
4.7(6)
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Learn more āIngredients
8 servings
For the pork
- 1 bone-in pork shoulder (boston butt), 7ā8 lb
- 2 tbsp yellow mustard
For the dry rub
- 3 tbsp dark brown sugar, packed
- 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
- 1 cup apple cider vinegar
- 1 cup water
- 1 tbsp worcestershire sauce
- 1 tsp kosher salt
For serving
- hamburger buns, for serving (optional)
- barbecue sauce, for serving (optional)
Instructions
- 1
In a small bowl, combine the brown sugar, 2 tbsp kosher salt, smoked paprika, black pepper, garlic powder, onion powder, cayenne, and dry mustard. Stir until evenly mixed.
- 2
Pat the pork shoulder dry with paper towels. Rub the mustard all over the surface, then press the dry rub firmly onto every side, coating evenly. Wrap tightly in plastic wrap and refrigerate for at least 8 hours or overnight.
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