Smoked Pulled Pork Plate

Ingredients

• 3 lb boneless pork shoulder (Boston butt)
• 2 tbsp brown sugar
• 1 tbsp kosher salt
• 2 tsp smoked paprika
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp dry mustard
• 1/2 cup apple cider vinegar
• 1 cup apple juice
• 2 tbsp yellow mustard
• 1 cup your favorite barbecue sauce, plus more for serving
• 1/4 cup unsalted softened butter (for finishing; if using salted butter, reduce kosher salt in rub by half)
• 4 soft dinner rolls or white bread slices, for plating
• 1 1/2 cups coleslaw (optional, for plating; season lightly with salt and pepper, if desired)

Instructions

1. 1. In a small bowl, thoroughly mix 2 tbsp brown sugar, 1 tbsp kosher salt, 2 tsp smoked paprika, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, and 1/2 tsp dry mustard to create a dry rub.
2. 2. Pat the 3 lb boneless pork shoulder dry with paper towels. Rub 2 tbsp yellow mustard over the entire surface, then generously coat all sides with the dry rub, pressing it into the meat.
3. 3. Cover the pork with plastic wrap and refrigerate for at least 1 hour, or up to overnight for best flavor.
4. 4. Remove the pork from the refrigerator and let it sit at room temperature for 30–45 minutes to ensure even cooking and smoke penetration.
5. 5. Preheat your smoker to 225°F. Add your favorite wood chips (hickory, apple, or pecan work well for Southern barbecue).
6. 6. Place the pork shoulder on the smoker rack, fat side up. Insert a meat thermometer if you have one.
7. 7. Smoke the pork for about 8 hours, or until it reaches an internal temperature of 195°F to 203°F. Every hour, spritz the pork with a mixture of 1/2 cup apple cider vinegar and 1 cup apple juice to keep it moist.
8. 8. When the pork is done, remove it from the smoker. Wrap in foil and let it rest for 30 minutes to allow juices to redistribute.
9. 9. Unwrap the pork and transfer to a large tray or bowl. Shred the meat with two forks, discarding any large pieces of fat. Stir in 1/4 cup unsalted softened butter and 1 cup barbecue sauce to taste.
10. 10. Lightly toast the 4 soft dinner rolls or white bread slices for improved texture and visual appeal.
11. 11. If using 1 1/2 cups coleslaw, season lightly with salt and pepper to balance acidity and enhance flavor, even if it's pre-made.
12. 12. To serve, pile a generous portion of pulled pork onto a toasted roll or bread slice. Top with coleslaw, if using, and offer more barbecue sauce on the side.