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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pulled Pork Sandwiches w/Mustard Sauce   
    Categories: Pork, Sauces, Herbs, Breads, Bbq   
         Yield: 16 servings   
       
         8 c  Hickory wood chips   
         2 tb Brown sugar   
         1 tb Dry mustard   
         1 tb Smoked paprika   
         1 tb Black pepper   
     1 1/2 ts Kosher salt   
         5 lb Boneless Boston Butt pork   
              - roast   
         2 tb Olive oil   
       3/4 c  Finely chopped onion   
       1/3 c  Packed brown sugar   
       2/3 c  Dijon mustard   
       2/3 c  Cider vinegar   
       1/3 c  Molasses   
         1 ts Hot sauce   
       1/2 ts Kosher salt   
        16    (1 1/2 oz ea) whole-wheat   
              - hamburger buns   
       
     Soak the wood chips in water at least 1 hour; drain.   
        
     Combine sugar and the next 4 ingredients (through 1 1/2   
     teaspoons salt) in a bowl. Pat pork dry, and rub with   
     sugar mixture.   
        
     Remove grill rack, and set aside. Prepare the grill for   
     indirect grilling, heating one side to high and leaving   
     one side with no heat. Pierce bottom of a disposable   
     aluminum foil pan several times with the tip of a knife.   
     Place pan on heat element on heated side of grill; add 1   
     1/2 cups wood chips to pan. Place another disposable   
     aluminum foil pan (do not pierce pan) on unheated side   
     of grill. Pour 2 cups water in pan. Let chips stand for   
     15 minutes or until smoking; reduce heat to medium.   
        
     Maintain temperature at 300ºF/150ºC. Place grill rack on   
     grill. Place pork on grill rack over unheated side.   
        
     Close lid cook for 6 hours at 300ºF/150ºC, covering pork   
     loosely with foil after 5 hours. Drain and add 1 cup   
     additional wood chips every 45 minutes. Refill water pan   
     and add charcoal to fire as needed. Remove pork from   
     grill; let stand 20 minutes. Unwrap pork; trim and   
     discard fat. Shred pork.   
        
     Heat oil in a medium saucepan over medium heat; swirl to   
     coat. Add onion; cook for 2 minutes, stirring often. Add   
     1/3 cup sugar and the next 5 ingredients (through 1/2   
     teaspoon salt); bring to a simmer. Cook 15 minutes or   
     until thickened. Arrange about 3 ounces pork and 2   
     tablespoons sauce on each bun.   
        
     By Steven Raichlen   
        
     RECIPE FROM: https://www.myrecipes.com   
        
     Uncle Dirty Dave's Archives   
       
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