PULLED PORK with CAROLINA MUSTARD BBQ SAUCE

Makes about 12 servings

CAROLINA MUSTARD BBQ SAUCE

1 cup (176 g) prepared yellow mustard

½ cup (120 ml) cider vinegar

¼ cup (60 ml) honey

¼ cup (60 g) packed light brown sugar

2 tsp (20 ml) Worcestershire sauce

2 tbsp (30 ml) ketchup

1 tsp garlic powder

1½ tsp (2 g) red pepper flakes

½ tsp salt

1 (8- to 9-lb [3.6- to 4-kg]) bone-in pork butt

¼ cup (44 g) prepared yellow mustard

Sweet and Smoky BBQ Rub (here)

1 cup (240 ml) apple juice, plus more for spritzing

Prepare the BBQ sauce: In a medium-sized saucepan, combine all the sauce ingredients and heat over medium-low heat, stirring to dissolve the sugar. Lower the heat to low and simmer until slightly thickened, 5 to 7 minutes, stirring frequently. Remove from the heat, let cool, transfer to a jar and store in the refrigerator until ready to use. It will last up to a month.

Trim the pork of any extra or loose hanging fat. Leave the fat cap on, as this helps protect the butt and retain moisture during cooking. Pat the meat dry and rub all over with the mustard. Apply the BBQ rub liberally to the meat. Place the butt in an aluminum half pan. Cover with plastic wrap and refrigerate for at least an hour and up to 8 hours.

Set up the EGG to cook at 275°F (140°C), indirect with a drip pan. Fill your firebox with natural lump charcoal, layering it with four or five chunks of smoking wood. For pork, I like to use a combination of hickory and cherry wood. With the top and bottom vents wide open, light the fire and close the lid. After about 10 minutes, close the bottom draft screen. As the dome temperature approaches your target temperature of 275°F (140°C), about 5 minutes, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 15 percent open. Make minor adjustments as necessary.

Once the EGG reaches temperature, put the butt, fat side down, on the grid in the EGG. Cook until the internal temperature of the pork butt reaches 160 to 170°F (71 to 77°C), about 6 hours, spritzing with apple juice every 30 minutes.

Remove the butt from the EGG. Pour the cup (240 ml) of the apple juice into an aluminum pan and transfer the butt to the pan. Cover the pan with aluminum foil and return it to the EGG. Cook for another 2 to 3 hours, or until the internal temperature reaches 198 to 203°F (92 to 95°C).

Remove the pan from the cooker and open the foil to vent for 10 minutes. This will help to stop the cooking process. Rewrap and place in a dry cooler to rest and stay warm until ready to serve.

When ready to serve: Remove the butt from the cooler and using heavy, insulated gloves, pull the meat apart gently into large chunks. Discard the bone and any fat. Brush the chunks with a light coating of the BBQ sauce and set aside. Shred or pull the remaining meat with your hands. Serve with additional BBQ sauce on the side.