This post is sponsored by Schultz’s. Sponsored posts and affiliate relationships help bloggers maintain sites that are free to the public. I only work with products and brands I use personally and would be happy to give as a gift.
Smoked pork is one of my favorite things to cook. Over the years I’ve used both the classic low-and-slow approach and faster, hotter methods. This recipe leans toward the hot-and-fast side while taking full advantage of Schultz’s Tangy Mustard BBQ Sauce to create an exceptionally bold mustard crust. The sauce acts as a binder and flavor booster so the rub forms a deep, crunchy bark that’s richer than what many mop sauces deliver. If you love a pronounced crust, smoky flavor, and a juicy interior, this method is worth trying.
Pulled pork is a common finish for pork shoulder, and I enjoy it often. For this mustard-crusted chopped pork, I prefer cooking to a slightly lower internal temperature than I would for pulled pork and I don’t wrap the meat during the cook. Leaving the shoulder uncovered throughout the cook helps form that crunchy exterior. The finished pork chops up into firm, flavorful pieces that are perfect for tacos, sliders, hash, or to stir into chili.
Spicy Mustard-Crusted Pork Shoulder
Serves: 10 | Prep time: 15 min | Cook time: 5 hours
Overview
This recipe uses Schultz’s Tangy Mustard BBQ Sauce and Schultz’s Seasoning and Rub with pecan smoke at a cooker temperature of 325°F. The mustard-based coating helps the rub adhere and encourages a deeply caramelized, nearly black bark that contrasts with a moist interior. Cook uncovered and mop periodically to build flavor and texture. Allow the shoulder to rest before removing the bone and chopping into bite-sized pieces.
Ingredients
5 lbs pork shoulder
1 cup Schultz’s Tangy Mustard BBQ Sauce
Schultz’s Seasoning and Rub
Equipment
Smoker or grill set up for indirect heat
Meat thermometer (probe-style recommended)
Charcoal briquettes
Pecan wood chunks (use chunks rather than chips for steadier smoke)
Step-by-Step
Step 1: Preheat your cooker and stabilize the temperature at 325°F. A barrel-style cooker works well for this, but a pellet grill, offset smoker, or other grill can also be used as long as you can hold a steady temperature.
Step 2: While the cooker heats, remove the pork shoulder from its packaging. Rinse briefly under cold water and pat the surface dry with paper towels.
Step 3: Apply 1/4 cup of Schultz’s Tangy Mustard BBQ Sauce evenly over the shoulder. The sauce adds flavor and helps the dry rub stick to the meat.
Step 4: Coat the sauced shoulder thoroughly with Schultz’s Seasoning and Rub, massaging it into the surface so the entire piece is covered.
Step 5: When the cooker is stable at 325°F, add pecan chunks to the coals and place the pork shoulder in the smoker away from direct heat.
Step 6: Insert a meat probe into the thickest part of the shoulder, taking care not to touch bone, which can give inaccurate readings.
Step 7: Mix the remaining 3/4 cup of mustard sauce with an equal amount of water to make a mop. About every 40 minutes, use the mop to coat the shoulder liberally. This repeated basting helps develop a deep, concentrated bark. The dark crust can look nearly black but is not burnt — it’s highly flavorful and forms over a pink smoke ring.
Step 8: Cook until the internal temperature reaches 193°F. In a barrel-style cooker this typically takes about 5 hours; time will vary with different equipment and outside conditions.
Step 9: Remove the pork from the smoker and let it rest, loosely tented, for 30 minutes to allow juices to redistribute.
Step 10: Pull out the shoulder blade bone — it should come away easily after resting.
Step 11: Chop the meat into roughly quarter-inch pieces, mixing in any remaining mop sauce for extra moisture and flavor. Serve hot.
Usage and Serving Suggestions
This chopped mustard-crusted pork works beautifully in tacos with pickled onions and cilantro, on slider buns with coleslaw, or combined with potatoes for a hearty hash. It also pairs well with baked beans, cornbread, or a smoky chili. Because the exterior retains a pleasant chew, it adds texture to dishes where pulled pork might be too soft.
Spicy Mustard-Crusted Pork Shoulder
Prep Time: 15 minutes | Cook Time: 5 hours | Total Time: 5 hours 15 minutes
Course: Entree, Main Course | Cuisine: American | Servings: 10
Ingredients
- 5 lbs pork shoulder
- 1 cup Schultz’s Tangy Mustard BBQ Sauce
- Schultz’s Seasoning and Rub
Instructions
- Stabilize your cooker at 325°F. Any grill or smoker that holds temperature will work.
- Remove pork from packaging, rinse briefly, and pat dry.
- Brush 1/4 cup mustard BBQ sauce over the shoulder as a binder for the rub.
- Cover the shoulder evenly with Schultz’s Seasoning and Rub.
- Add pecan chunks to the coals and place the shoulder in the cooker.
- Insert a probe into the thickest part, avoiding bone contact.
- Mix the remaining 3/4 cup sauce with equal parts water and mop the pork about every 40 minutes.
- Cook until the internal temperature reaches 193°F, about 5 hours in a barrel cooker.
- Remove from the smoker and rest 30 minutes.
- Take out the shoulder blade bone; it should pull free easily.
- Chop the pork into roughly 1/4-inch pieces and mix with any leftover mop sauce before serving.
Notes
Use probe thermometers for consistent results. If you prefer a pull-apart texture instead of chopped pieces, you can cook to a slightly higher finish temperature and wrap the shoulder late in the cook, but that will reduce the characteristic crisp bark this recipe is designed to create.
Rating: 5 from 3 votes
Tried This Recipe?
Share a photo on social media with the hashtag #unitedbyflame and tell us how it turned out.