Most barbecue sauces have either a ketchup or mustard base; this one has both.

Recipe by Southern Living May 2003


Recipe Summary

Makes 8 to 10 servings


Ingredient Checklist


Instructions Checklist
  • Soak wood in water 1 hour.

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

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

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

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

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

  • 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.