This classic American pit-style roast features tender pork shoulder slow-cooked over hickory wood chips until it reaches a deep, smoky flavor. The meat is basted with a robust, tangy sauce made from cider vinegar, prepared mustard, and a hint of heat from chopped chili peppers. The result is a succulent, juicy roast with a sticky, savory-sweet glaze that pairs perfectly with coleslaw or cornbread. It’s an ideal centerpiece for summer barbecues or family gatherings, offering rich, comforting flavors that are surprisingly simple to achieve with basic pantry staples.
Robb’S Pit-Style Pork Roast
Description
This classic American pit-style roast features tender pork shoulder slow-cooked over hickory wood chips until it reaches a deep, smoky flavor. The meat is basted with a robust, tangy sauce made from cider vinegar, prepared mustard, and a hint of heat from chopped chili peppers. The result is a succulent, juicy roast with a sticky, savory-sweet glaze that pairs perfectly with coleslaw or cornbread. It&# 226;ÂÂs an ideal centerpiece for summer barbecues or family gatherings, offering rich, comforting flavors that are surprisingly simple to achieve with basic pantry staples.Ingredients
Directions
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At least one hour before grilling, soak the hickory wood chips in enough water to cover them completely.
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Drain the soaked wood chips thoroughly.
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Prepare the mustard sauce by combining cider vinegar, prepared mustard, sugar, chopped hot chili peppers, butter, Worcestershire sauce, salt, and chili powder in a 1-quart saucepan.
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Place the saucepan over high heat and bring the mixture to a boil.
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Reduce heat to low and simmer, uncovered, for 5 minutes, stirring often until the sugar is dissolved. Remove from heat.
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Set up a covered grill for indirect cooking: arrange preheated coals around a drip pan and test for low heat above the pan.
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Sprinkle 4 cups of the drained wood chips over the hot coals to generate smoke.
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Insert a meat thermometer into the thickest part of the pork shoulder roast, ensuring it does not touch bone.
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Place the pork roast on the grill rack directly over the drip pan, not over the coals.
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Close the grill lid and cook for approximately 3 hours, or until the internal temperature reaches 170ðF (allowing about 35 to 40 minutes per pound).
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Adjust the grill vents and add more charcoal and wood chips as necessary to maintain a steady low heat and smoke.
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During the last hour of cooking, brush the pork frequently with the prepared mustard sauce.
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Once cooked, remove the pork from the grill and let it stand for at least 1 hour before slicing and serving.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 384.1kcal
- % Daily Value *
- Total Fat 17.3g27%
- Saturated Fat 6.7g34%
- Cholesterol 22.2mg8%
- Sodium 5432.6mg227%
- Total Carbohydrate 46.0g16%
- Dietary Fiber 4.6g19%
- Sugars 34.7g
- Protein 11.9g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The mustard sauce can be made up to a day in advance. Store it in the refrigerator and bring to room temperature before using.
For a milder sauce, reduce the amount of chopped hot chili peppers or omit them entirely.
Ensure your grill is set up for indirect heat to prevent the pork from burning while it slowly smokes.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain moisture.
