Pork Butt

[Kemper Morris]

Cooked at 250 over Cherry Wood on the 18. Made a mustard sauce & mixed it in in the end

 

[Steve Madden]

Nice! That sandwich looks great!

 

[Tim Campbell]

You're killing it every time, Kemper. That looks delicious.

 

[Cliff Bartlett]

Looks mighty fine Kemper. I love the mustard sauce on my pulled pork.

 

[Brad Olson]

Is Kemper the first Texan in history to make a mustard sauce?

 

[Michael Richards]

Yeah, I am with everyone else, the pork looks great but that mustard sauce steals the show. I got a pork shoulder getting ready to go on here tomorrow night. I am going to cook it in a vinegar bath, never done it before...

 

[Richard S]

I believe like some others I am curious about that mustard sauce... looks great!

 

[Timothy F. Lewis]

I noticed butts are $0.99/lb. this week at Meijer’s, I’ve got two bags of charcoal in the garage and I’m really jonesing for some pulled pork! I think this will be a good weekend for it! Not a big sauce fan most of the time but, it’s been a long time since I’ve made a mustard sauce....

 

[Bruno]

Yeah, I am with everyone else, the pork looks great but that mustard sauce steals the show. I got a pork shoulder getting ready to go on here tomorrow night. I am going to cook it in a vinegar bath, never done it before...

Looking forward to seeing that.

Great looking shoulder Kemper, I love mustard sauce and need to try this!

 

[Rich Dahl]

Very nice Kemper, I like the mustard sauce.

 

[J Grotz]

Looks perfect, Kemper. I have to try that mustard sauce next time I cook a butt.

 

[Ryan Lotts]

Hey, Kemper - care to share the lbs, cook length, etc? Newbie here and your bark looks out of this world!

 

[CaseT]

Looks like a tasty sandwee! Nice smoke!

 

[Tony-Chicago]

Always make mustard sauce. Where I fail is no finishing sauce. The mudtard (sic) sauce is great for the sandwiches. I do put the liquid from the cook back on the pulled when I am serving buffet style. Keeps it from drying out. Probably should separate the fat out but it works. Any help?
Here is my go to for mustard sauce.
Iirc
2 mustard (yellow)
2 brown sugar
1 vinegar
Worcestershire sauce
Hot flakes (usually skip cause buffet)
Pepper
So this usually works out to two cups mustard, two cups brown sugar, one cup vinegar, tablespoon or two of worchestershire sauce and anything else I remember. Can be done in one cup, one cup, half cup size too.

I am sure master morris will paste mine.