5 from 1 vote
Schutlz’s Tangy Mustard BBQ Sauce chopped and ready to serve
Spicy Mustard-Crusted Pork Shoulder
Prep Time
15 mins
Cook Time
5 hrs
Total Time
5 hrs 15 mins
Course: Entree, Main Course
Servings: 10
  • 5 lbs pork shoulder
  • 1 cup  Schultz’s Tangy Mustard BBQ Sauce
  • Schultz’s Seasoning and Rub
  1. Prepare your cooker and stabilize temperature at 325 degrees. I use a barrel cooker for this, but any style grill or smoker will work.
  2. While the cooker is coming up to temperature, remove pork shoulder from its packaging. Rinse under cold water and pat dry.
  3. Generously coat the shoulder with 1/4 cup of Schutlz's Tangy Mustard BBQ Sauce. This serves as both a flavor enhancer as well as a binder for the rub.
  4. Thoroughly coat with Schultz’s Seasoning and Rub.
  5. Once temperature is stabilized on cooker, add pecan chunks to coals, place pork shoulder inside cooker.
  6. Insert meat temperature probe into thickest portion of the pork, being careful not to let it touch the bone as this will result in false readings.
  7. Dilute remaining 3/4 cup sauce with an equal part of water, to use as a mop sauce. Approximately every 40 minutes, mop a generous portion onto pork shoulder.
  8. Cook to internal temperature of 193 degrees. In a barrel-style cooker this should take approximately 5 hours. Other cookers may take slightly longer.
  9. Remove pork from smoker and let rest for 30 minutes.
  10. Remove shoulder blade bone, this should slide right out.
  11. Chop into quarter inch pieces, adding in any remaining mop sauce you have left over.