Grilled Pork Shoulder
1 tablespoon kosher salt
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
1½ teaspoons ground black pepper
2.5-pound boneless pork shoulder
Grape-seed oil, for brushing
1 cup Halo + Cleaver Gold Mustard BBQ Sauce
To a small mixing bowl add salt, paprika, cumin, garlic powder, and black pepper. Stir to combine and set aside.
Place pork shoulder on a wire rack that has been placed inside a rimmed baking sheet and rub the entire surface with oil.
Sprinkle seasoning over the entire surface and rub it in. Let sit out at room temperature for 2 hours.
Turn your grill to medium heat (about 400°F).
Drizzle pork with a light layer of oil, then place on the grill. Cook, turning the shoulder about every 5 minutes. Continue to cook until exterior is brown, crisp and an instant-read thermometer inserted into thickest part reaches 120°F, 35-50 minutes.
Brush surface with Halo + Cleaver Gold Mustard BBQ Sauce. Flip, then brush the other side. Continue to cook, flipping and brushing the surface with BBQ sauce frequently until shiny and the thermometer inserted into thickest part reaches 140°F, 8-10 more minutes.
Transfer pork to a platter, cover with foil, and let rest for 15 minutes, reserve leftover BBQ sauce from grilling.
Transfer pork to a cutting board. Pour any juice from the platter into the BBQ sauce and stir to combine.
Slice pork against the grain into ¼-inch thick pieces. Arrange on a platter, spoon some more sauce over the surface, and serve with smashed BBQ potatoes.
● Grills vary - Adjust heat as needed based upon how the pork shoulder looks. Browning too quickly? Turn down the heat. When in doubt, go by temperature, but make sure you’re using a good thermometer!
● Pork needs to reach 145°F. It should continue to cook a bit as it rests, but make sure it reaches that temperature before consuming.