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Following up
Shaun:
Sorry it took so long to get back. That chop looks delicious, but Matt is right, if you want to try a mustard based sauce on pork -- it is a bit of time commitment.
Buy a Boston butt. Rub in a mixture of pepper flakes, garlic powder, and kosher salt (and whatever else you like) the night before. Drop the butt in a plastic bag and let it sit for the night.
Get up early the next morning and fire up your grill with a full load of charcoal on one side only. When the coals are ready, put the butt on the grill -- on the side away from the coals. And then load the coal side of the grill up with your choice of wood (hickory, oak, etc). What you are doing is making smoke and heat but not directly grilling.
Close your grill, leaving the vents open (you don't want the fire to die), and walk away. Resist the urge to open the grill and check on the meat. Let it go for 4 hours. Remove the butt, wrap it in foil, and put it in your preheated oven at 250 for 3 hours. After 3 hours in the slow oven, the heat will have melted all the connective tissues and the pork will shred easily (or fall apart).
Now you have pulled pork that you can dress with mustard sauce for sandwiches that will kill.
Best
Ed
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