South Carolina Pulled Pork

This is from the June 2008 Cook's Country magazine and I have to say it was so good. I used applewood pieces (instead of chips) and I swear every person on our street came by the house to see what smelled so good. The smell, I think, is what made this recipe. The flavor was intense too. I've done smoked meat before but I've never had it come out tasting this good before. As far as the bbq sauce from the recipe it was okay but I wasn't too impressed with the flavor. Maybe I'm just not a fan of mustard based bbq sauce? The next time I make this I'm not going to use the bbq sauce from the recipe but I will for sure use the spice rub and the method on this again. I'm thinking for the 4th of July cookout this year.

Spice Rub and Pork
3 tablespoons dry mustard
1 1/2 tablespoons light brown sugar
2 tablespoons salt
2 teaspoons pepper
2 teaspoons paprika
1/4 teaspoon cayenne pepper
1 boneless pork shoulder roast (4 to 5 pounds)
4 cups wood chips , soaked for 15 minutes

Mustard Barbecue Sauce
1/2 cup yellow mustard
1/2 cup packed light brown sugar
1/4 cup white vinegar
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
1 teaspoon salt
1 teaspoon pepper

1. For the spice rub and pork: Combine dry mustard, brown sugar, salt, pepper, paprika, and cayenne, breaking up any lumps. Dry pork with paper towels and rub all over with spice mixture. (Roast can be wrapped tightly in plastic and refrigerated for 24 hours.)

2. Seal wood chips in foil packet and cut vent holes in top. Open bottom vent on grill. Light 50 coals; when covered with fine gray ash, pour in pile on one side of grill. Arrange foil packet directly on coals. Set cooking grate in place and heat, covered, with lid vent open halfway until wood chips begin to smoke heavily, about 5 minutes. (For gas grill, place foil packet directly on primary burner. Heat all burners on high, covered, until wood chips begin to smoke heavily, about 15 minutes. Leave primary burner on high and shut other burner[s] off.) Scrape and oil cooking grate. Place pork on cool side of grill and barbecue, covered, until exterior of pork has a rosy crust, about 2 hours.

3. For the mustard barbecue sauce and to finish: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Whisk mustard, brown sugar, vinegar, Worcestershire, hot sauce, salt, and pepper in bowl until smooth. Transfer pork to roasting pan and brush 1/2 cup sauce over meat. Cover roasting pan tightly with foil and bake until fork inserted into pork can be removed with no resistance, 2 to 3 hours. Remove from oven and rest, still wrapped in foil, for 30 minutes. Unwrap pork and, when cool enough to handle, pull meat into thin shreds, discarding fat, if desired. Toss pork with remaining sauce. Serve.