3/4 cup yellow mustard
1/4 cup whole grain mustard
1/4 cup apple cider vinegar
3 tablespoons honey
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 tablespoon kosher salt
1 tablespoon fresh cracked black pepper
2 tablespoons minced garlic
2 tablespoons minced fresh rosemary
Apple juice, in a spray bottle
1. For Mustard Sauce, combine all ingredients in small bowl; mix well. Season pork shoulder evenly with salt and pepper.
2. Combine 1/2 cup Mustard Sauce, garlic and rosemary in small bowl; mix well. Rub sauce mixture evenly over pork shoulder; refrigerate overnight.
3. Heat grill or smoker for indirect cooking at 300°F. Cook shoulder for 1 hour, spray with apple juice. Continue cooking for 5 hours, spraying with juice every 30 minutes.
4. Remove shoulder and wrap in heavy duty aluminum foil. Return to grill/smoker and continue cooking for 2 hours until internal temperature reaches 195°F. Let stand 15 to 20 minutes; use tongs or hands to pull pork for serving. Note: Cook to 175°F. if want to slice pork shoulder.