Looking for a recipe that will make you the hero of your next BBQ? Meet this recipe for smoked pulled pork butt with mustard binder. It delivers fall-apart tenderness and rich, smoky flavor that’s sure to impress. Turn it into sandwiches or tacos. Let’s go…
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What is a mustard binder?
A mustard binder is a thin layer of mustard applied to meat before seasoning, helping the BBQ rub stick better and form a flavorful crust during smoking. It’s especially great for making smoked pulled pork as it enhances the bark without adding a strong mustard flavor.
Ingredients
- 4 lb pork butt
- 2 tbsp mustard (for a binder) substitute olive oil
- 3 tbsp BBQ rub (divided)
- 2 tbsp BBQ sauce
- 3 tbsp butter, cubed
Try these weirdly-delicious smoked Oreo’s…
How to make pulled pork with mustard binder
The gist: Smoke a seasoned pork butt low and slow, wrap it with butter and BBQ sauce, and finish it until tender and juicy—perfect for shredding and serving up in sandwiches or tacos.
1. Prep the Pork Butt
- Preheat smoker to 275°F.
- Pat the pork butt dry with paper towels.
- Rub 2 tbsp of mustard all over the pork butt as a binder.
- Generously sprinkle 2 tbsp of BBQ rub over the pork butt, making sure to cover all sides. Massage it in. Stick a meat thermometer in pork to monitor the temperature as it cooks.
2. Smoke the Pork Butt
- Place the pork butt directly on the smoker grate.
- Smoke at 275°F for approximately 4 hours, or until the internal temperature reaches 160°F.
3. Wrap and Continue Smoking
- Transfer the partially cooked pork butt to an aluminum tray.
- Drizzle 2 tbsp of BBQ sauce over the pork.
- Sprinkle the remaining 1 tbsp of BBQ rub over the top.
- Dot the top with 3 tbsp of cubed butter.
- Cover the tray tightly with aluminum foil (keep meat thermometer in pork to monitor the temperature).
4. Finish Smoking
- Return the wrapped pork butt to the smoker.
- Smoke at 275°F for an additional 2 hours, or until the internal temperature reaches 200-205°F.
5. Optional Resting
- If desired, transfer the smoked pork butt (still wrapped) to a cooler to keep warm for 1-2 hours before serving.
6. Shred and Serve
- Shred the pork butt in the aluminum tray to retain the juices. Serve it up for delicious pulled pork sandwiches, tacos, or any way that is your favorite BBQ dish!
Have leftovers? See how easy it is to make homemade BBQ pork egg rolls and these pulled pork pastry puffs…
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Pro tip: One of my go-to tricks for perfectly cooked food every time is using the right BBQ meat thermometers.
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Wishing you a delicious day!
– Jenna
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Smoked Pulled Pork Butt with Mustard Binder
Video
Equipment
Ingredients
- 4 lb pork butt
- 2 tbsp mustard for a binder substitute olive oil
- 3 tbsp BBQ rub divided
- 2 tbsp BBQ sauce
- 3 tbsp butter cubed
Instructions
- Prep the Pork Butt: Preheat smoker to 275°F. Pat the pork butt dry with paper towels. Rub 2 tbsp of mustard all over the pork butt as a binder. Generously sprinkle 2 tbsp of BBQ rub over the pork butt, making sure to cover all sides. Massage it in. Stick a meat thermometer in pork to monitor the temperature as it cooks.
- Smoke the Pork Butt: Place the pork butt directly on the smoker grate. Smoke at 275°F for approximately 4 hours, or until the internal temperature reaches 160°F.
- Wrap and Continue Smoking: Transfer the partially cooked pork butt to an aluminum tray. Drizzle 2 tbsp of BBQ sauce over the pork. Sprinkle the remaining 1 tbsp of BBQ rub over the top. Dot the top with 3 tbsp of cubed butter. Cover the tray tightly with aluminum foil (keep meat thermometer in pork to monitor the temperature).
- Finish Smoking: Return the wrapped pork butt to the smoker. Smoke at 275°F for an additional 2 hours, or until the internal temperature reaches 200-205°F.
- Optional Resting:If desired, transfer the smoked pork butt (still wrapped) to a cooler to keep warm for 1-2 hours before serving.
- Shred and Serve: Shred the pork butt in the aluminum tray to retain the juices. Serve it up for delicious pulled pork sandwiches, tacos, or any way that is your favorite BBQ dish!
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