Carolina Gold Pulled Pork

• 3 tablespoons dry mustard
• 1 1/2 tablespoons brown sugar light
• 1 tablespoons salt
• 2 teaspoons black pepper
• 2 teaspoons paprika
• 1/4 teaspoon cayenne pepper
• 4 pounds pork shoulder boneless
• 4 cups mesquite wood chips soaked for 15 minutes
• 1/2 cup brown sugar packed
• 1/4 cup white vinegar
• 2 tablespoons worcestershire sauce
• 1/2 cup prepared mustard yellow
• 1 tablespoon red hot pepper sauce we like Frank's
• 1 x salt we find no salt is needed as hot sauce and mustard deliver plenty
• 1 teaspoon black pepper

1. SPICE RUB
2. In a small bowl mix together the dry mustard, brown sugar, salt, pepper, paprika, and cayenne until thoroughly combined.
3. Dry the pork shoulder well with paper toweling and rub the spice mixture all over, being sure to cover every nook and cranny.
4. Wrap tightly with plastic wrap and refrigerate overnight or up to 24 hours.
5. PULLED PORK
6. Remove pork from the refrigerator about an hour before you are ready to cook.
7. Wrap wood chips in an aluminum foil packet and cut some vent holes in the top.
8. On a gas grill place the wood chip packet direction on the primary burner, like all burners on high and pre-heat the grill for about 15 minutes.
9. Turn off all burner other than the primary burner (left on high).
10. Oil the grates (on the cool side) with an oil soaked paper towel.
11. Place the pork on the grill (cool side) close the cover and grill for about 2 hours until the outside of the pork develops a crust.
12. Meanwhile mix the mustard barbecue sauce, all ingredients together in a medium bowl.
13. Preheat the oven to 325F (160C) and adjust the oven rack to the lower position.
14. Transfer the pork to a roasting pan and brush about 23 cup of the mustard barbecue sauce all over the pork.
15. Cover the roasting pan and bake until fork inserted into pork can be removed with no resistance another 2 to 3 hours.
16. Turn off the oven, open the door and allow to rest at least 30 minutes.
17. Remove pork and when cook enough to handle, pull the meat with fingers or two forks into thin shreds.
18. Discard fat.
19. Toss the pork with the remaining mustard barbecue sauce and serve.

dry mustard, brown sugar, salt, black pepper, paprika, cayenne pepper, pork shoulder, mesquite wood chips, brown sugar, white vinegar, worcestershire sauce, red hot pepper sauce, salt, black pepper

Taken from recipeland.com/recipe/v/carolina-gold-pulled-pork-53834 (may not work)