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Smoked Pork

Yield Makes 8 to 10 servings
Most barbecue sauces have either a ketchup or mustard base; this one has both.


  • Hickory wood chunks
  • 2 cups prepared mustard
  • 1 1/2 cups ketchup
  • 3/4 cup cider vinegar
  • 2 tablespoons sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon hot sauce
  • 2 tablespoons butter or margarine
  • 1 (5- to 6-pound) Boston butt pork roast
  • 5 garlic cloves, chopped
  • 2 tablespoons salt
  • 1 tablespoon pepper

How to Make It

  1. Soak wood in water 1 hour.

  2. Cook mustard and next 6 ingredients in a large saucepan over low heat, stirring often, 20 minutes; remove from heat, and set aside.

  3. Cut several deep slits in roast using a paring knife. Stir together garlic, salt, and pepper; rub on all sides of roast.

  4. Prepare charcoal fire in smoker; let burn 15 to 20 minutes.

  5. Drain wood; place on coals. Place water pan in smoker; add water to fill line.

  6. Place pork roast in center of lower food rack. Pour 1 cup mustard mixture over roast.

  7. Cook, covered with smoker lid, 6 to 7 hours or until a meat thermometer inserted into thickest portion registers 165°, adding additional wood and charcoal every hour as needed. Remove roast from smoker; cool slightly. Chop and serve with remaining mustard sauce.