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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Most barbecue sauces have either a ketchup or mustard base; this one has both. Ingredients:
hickory wood chunks |
2 cups prepared mustard |
1 1/2 cups ketchup |
3/4 cup cider vinegar |
2 tablespoons sugar |
2 tablespoons worcestershire sauce |
1 tablespoon hot sauce |
2 tablespoons butter or margarine |
1 (5- to 6-pound) boston butt pork roast |
5 garlic cloves, chopped |
2 tablespoons salt |
1 tablespoon pepper |
Directions:
1. Soak wood in water 1 hour.
2. Cook mustard and next 6 ingredients in a large saucepan over low heat, stirring often, 20 minutes; remove from heat, and set aside.
3. Cut several deep slits in roast using a paring knife. Stir together garlic, salt, and pepper; rub on all sides of roast.
4. Prepare charcoal fire in smoker; let burn 15 to 20 minutes.
5. Drain wood; place on coals. Place water pan in smoker; add water to fill line.
6. Place pork roast in center of lower food rack. Pour 1 cup mustard mixture over roast.
7. Cook, covered with smoker lid, 6 to 7 hours or until a meat thermometer inserted into thickest portion registers 165°, adding additional wood and charcoal every hour as needed. Remove roast from smoker; cool slightly. Chop and serve with remaining mustard sauce.
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