Rotisserie Pork Shoulder with South Carolina Mustard Barbecue Sauce


Rotisserie Pork Shoulder with South Carolina Mustard Barbecue Sauce - tangy mustard sauce is the ideal match for rotisserie shredded pork.

What you will need

Grill with Rotisserie attachment (I use a Weber Summit with an infrared rotisserie burner. Here is the current version of my grill.)

Aluminum foil drip pan (9“x13”, or whatever fits your grill. I use an enameled steel roasting pan.)

Butchers twine

Instant Read Thermometer

4 cups wood chips (divided into 2 (2-cup) servings), soaked for an hour

Author: Mike Vrobel

Prep Time: 1 hour

Cook Time: 5 hours

Total Time: 6 hours

Yield: 12-16

Category: Rotisserie

Cuisine: American

6 pound bone-in pork shoulder roast (Boston butt roast)

2 tablespoons kosher salt

1 tablespoon paprika

1 tablespoon dry mustard

1 teaspoon ground black pepper

1 teaspoon garlic powder

1 cup yellow mustard

1/4 cup cider vinegar

1/4 cup brown sugar

2 tablespoons ketchup

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

1 tablespoon hot sauce (I use Frank’s Red Hot)

Cheap hamburger buns

If you want to use an entire pork shoulder, make sure you truss it! (I think trussing hold it together on the spit.) It will take a little longer – 6 hours instead of 5 hours – for the larger roast. I’ll try an entire pork shoulder again soon…but I need to invite a crowd over to eat it.

If any of your dinner guests are put off by the thought of yellow barbecue sauce (*cough* my kids *cough*), finish the recipe through “season the shredded pork with salt and pepper to taste”, then pass the mustard BBQ sauce and a regular tomato based BBQ sauce at the table and let them choose.

Bonus Video: Stephen Colbert talking up South Carolina barbecue…while turning his back on the state for not supporting his sister in a recent election.


Avatar placeholder