Meet this recipe for smoked pulled pork butt with mustard binder ... of mustard applied to meat before seasoning, helping the BBQ rub stick better and form a flavorful crust during smoking.

Combine the spice rub with the sea salt ... chimney 20 minutes after adding the pork. Keep the temperature in the smoker at between 90 and 120°C by adding smouldering coals when necessary. The ideal ...

I've never been a big fan of pulled pork ... for Ray's dry rub. The recipe called for a quick dry rub for the boneless pork shoulder. I generously poured a mix of smoked paprika, salt, pepper ...