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South Carolina Smoked Pork Shoulder with Mustard Sauce

The scent of smoked pork always takes me back to my childhood summers in Charleston. Every year, my family would pile into the station wagon and head south, the promise of slow-cooked barbecue hanging in the air. My grandfather, a true pitmaster, would spend the entire day tending to his smoker, the hickory smoke mingling with the salty air from the nearby coast. He always served it with a tangy, mustard-based sauce that was unlike anything I’d ever tasted, and it has remained a flavor I crave to this day. This recipe captures that memory, offering a taste of South Carolina tradition right from your own backyard.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 4-6 hours
Total Time: 4 hours 30 minutes to 6 hours 30 minutes
Servings: 10-12
Yield: Approximately 6-8 pounds of pulled pork
Dietary Type: Gluten-Free (if served without buns), Dairy-Free

Ingredients

Rub and Boston Butt

2 teaspoons dry mustard
2 teaspoons sweet paprika
2 teaspoons salt
1 teaspoon fresh ground black pepper
1 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon onion powder
½ – 1 teaspoon cayenne pepper (adjust to your preferred level of heat)
1 (5-7 lb) boston butt (bone-in pork shoulder roast)

Mop Sauce

2 cups distilled white vinegar
½ cup Dijon mustard
1 tablespoon salt
2 teaspoons fresh ground black pepper
½ cup water

South Carolina Mustard Barbecue Sauce

1 tablespoon butter
1 small onion, finely chopped
1 garlic clove, minced
1 cup Dijon mustard
¾ cup firmly packed brown sugar
¾ cup distilled white vinegar
1 tablespoon hot sauce (Crystal’s is recommended, but any Louisiana-style hot sauce will work)
coarse salt, to taste
fresh ground black pepper, to taste

For Serving

10-12 hamburger buns
3 tablespoons butter, melted (optional, for toasting buns)
thinly sliced sweet pickles or dill pickle (for serving)

Also Need

4-6 cups wood chips, soaked for 1 hour in water to cover, then drained (hickory is recommended)

Equipment Needed

Large mixing bowl
Whisk
Gas or charcoal grill with smoker box or setup for indirect grilling
Drip pan
Instant-read thermometer
Saucepan
Barbecue mop or basting brush
Cutting board
Aluminum foil

Instructions

Make the rub: In a bowl, combine the dry mustard, paprika, salt, black pepper, white pepper, garlic powder, onion powder, and cayenne pepper. Stir well to ensure all ingredients are evenly distributed.
Prepare the pork: Generously sprinkle the rub all over the boston butt, patting it firmly onto the meat with your fingertips. This helps the rub adhere and creates a flavorful crust. Let the pork cure at room temperature while you prepare the mop sauce. This allows the flavors to penetrate the meat.
Mop sauce: In a large mixing bowl, combine the distilled white vinegar, Dijon mustard, salt, and black pepper. Add in ½ cup water and whisk until the salt dissolves completely. The water helps to mellow out the sharpness of the vinegar.
Prepare the grill: Set up your grill for indirect grilling and preheat to medium-low (approximately 225-250°F). For a gas grill, place all the soaked and drained wood chips in the smoker box and run the grill on high until you see smoke, then decrease the heat to medium-low. For a charcoal grill, arrange the coals on one side of the grill and place the wood chips directly on the coals.
Smoke the pork: When the grill is ready, place the pork, skin side up, in the center of the hot grate, over the drip pan and away from the heat source. This indirect heat prevents the pork from burning and allows it to cook slowly and evenly. Cover the grill tightly.
Cook the pork: Cook the pork until it is darkly browned on the outside and very tender inside, approximately 4-6 hours. The cooking time will vary depending on the size of the pork shoulder and the consistency of your grill’s temperature.
Check for doneness: Test for doneness with an instant-read thermometer. The internal temperature should be about 195°F. If the pork starts to brown too much before reaching this temperature, cover it loosely with aluminum foil to prevent burning.
Mop the pork: Every hour, for the first 4 hours, swab the pork with some of the mop sauce, using a barbecue mop or basting brush. This adds moisture and flavor throughout the cooking process. Be sure to re-cover the grill quickly after each mopping to maintain the temperature.
Prepare the mustard barbecue sauce: While the pork is smoking, melt the butter in a saucepan over medium heat. Add the finely chopped onion and minced garlic and cook until softened but not browned, about 3 minutes.
Simmer the sauce: Stir in the Dijon mustard, brown sugar, distilled white vinegar, and hot sauce. Add ½ cup of water. Let the sauce simmer, uncovered, until it thickens and the flavors meld, about 6-10 minutes.
Season the sauce: Taste the sauce for seasoning, adding more hot sauce as needed and seasoning with salt and pepper to taste. Remember that the sauce will intensify in flavor as it cools.
Cool the sauce: Let the mustard barbecue sauce cool to room temperature before serving. This allows the flavors to fully develop.
Rest the pork: When the pork is done, transfer it to a cutting board, cover it loosely with aluminum foil, and let it rest for 20 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.
Slice or pull the pork: You can either pull the pork apart with two forks or chop it into smaller pieces. Steven Raichlen prefers to thinly slice it across the grain for a more elegant presentation.
Keep warm (optional): If you are not quite ready to serve, place the sliced or pulled pork in a foil pan, cover the pan with foil, and place it on a warm, not hot, grill or in an oven turned on low to keep it from drying out.
Serve: Brush the buns with melted butter (if using) and lightly toast them on the grill. Load each bun with sliced or pulled pork and generously slather with the mustard barbecue sauce. Top the pork and sauce with pickles and serve immediately.

Expert Tips & Tricks

Don’t skip the mop sauce: It’s crucial for keeping the pork moist and adding a layer of tangy flavor.
Control the heat: Maintaining a steady temperature is key to successful smoking. Use a reliable thermometer and adjust the vents on your grill as needed.
Use a water pan: Place a pan of water in the smoker to help maintain moisture and prevent the pork from drying out.
Make the sauce ahead: The mustard barbecue sauce can be made a day or two in advance and stored in the refrigerator. This allows the flavors to meld even further.
Add a touch of sweetness: If you prefer a sweeter sauce, add a tablespoon or two of honey or maple syrup to the mustard barbecue sauce.

Serving & Storage Suggestions

Serve the smoked pork shoulder hot on toasted buns with plenty of mustard barbecue sauce and pickles. It’s also excellent served on its own with sides like coleslaw, baked beans, or potato salad.

Leftover pork can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the pork in freezer-safe bags or containers for up to 2-3 months.

To reheat, thaw the pork in the refrigerator overnight. Reheat in a skillet over medium heat with a little bit of the mustard barbecue sauce, or in the oven at 300°F until warmed through.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	508.8 kcal	N/A
Calories from Fat	203 g	40%
Total Fat	22.6 g	34%
Saturated Fat	7.6 g	37%
Cholesterol	92.3 mg	30%
Sodium	1935 mg	80%
Total Carbohydrate	41.7 g	13%
Dietary Fiber	2.8 g	11%
Sugars	19.5 g	77%
Protein	31.3 g	62%

Variations & Substitutions

Spicy kick: Add more cayenne pepper or a pinch of red pepper flakes to the rub for a spicier flavor.
Vinegar variation: Experiment with different types of vinegar in the mop sauce and barbecue sauce, such as apple cider vinegar or rice vinegar.
Sweetener options: Use honey, maple syrup, or agave nectar instead of brown sugar in the barbecue sauce.
Bun alternatives: Serve the pork on slider buns, Hawaiian rolls, or even lettuce wraps for a low-carb option.
Wood chip variations: Try using different types of wood chips for smoking, such as applewood, cherry wood, or pecan wood.

FAQs (Frequently Asked Questions)

Q: What kind of wood chips should I use?
A: Hickory is the traditional choice for smoking pork shoulder, but you can also use applewood, cherry wood, or pecan wood for a slightly different flavor profile.

Q: Can I use a boneless pork shoulder?
A: Yes, you can use a boneless pork shoulder, but the cooking time may be slightly shorter. Be sure to monitor the internal temperature closely.

Q: How do I prevent the pork from drying out?
A: The mop sauce helps to keep the pork moist, but you can also use a water pan in the smoker and wrap the pork in aluminum foil if it starts to brown too quickly.

Q: Can I make the mustard sauce ahead of time?
A: Absolutely! In fact, making the mustard sauce a day or two in advance allows the flavors to meld and intensify. Store it in the refrigerator until ready to use.

Q: What if I don’t have a smoker?
A: You can adapt this recipe for the oven. Cook the pork shoulder in a Dutch oven at 300°F for about 4-5 hours, or until tender, basting with the mop sauce every hour. Add a few drops of liquid smoke to the mop sauce to mimic the smoky flavor.

Final Thoughts

This South Carolina Smoked Pork Shoulder with Mustard Sauce is more than just a recipe; it’s an invitation to create lasting memories with family and friends. The slow-cooked pork, infused with smoky flavor and slathered in tangy mustard sauce, is sure to be a crowd-pleaser. Don’t be intimidated by the long cooking time – the result is well worth the effort. Gather your ingredients, fire up your smoker, and prepare to experience a taste of Southern hospitality. And please, share your creations and feedback – I’d love to see your variations on this classic dish! Pair it with some sweet tea and enjoy!

South Carolina Smoked Pork Shoulder With Mustard Sauce Recipe