Smoky, sweet pork shoulder with classic BBQ sandwich flavour — minus the bottle.

Ingredients:

3–4 lb pork shoulder roast

3 tbsp yellow mustard

¼ cup BBQ Sauce Rub

Buns, coleslaw, pickles (for serving)

Instructions:

Rub pork with mustard as a binder, then coat all sides with BBQ Sauce Rub.

Smoke at 250°F for 6–8 hours or until internal temp reaches 195–203°F and it’s probe-tender.

Rest for 1 hour, then shred and serve on buns with slaw and pickles.
Optional: Splash in a bit of apple cider vinegar after shredding to mimic saucy tang.