Smoked pork is one of my favorite things. I slathered this one with yellow mustard and then covered it with seasonings. It spent the night in the smoker at 225 and a few hours the next morning in the oven to finish at 350. I was looking for around 200 degrees internally.
Once chopped, the pork is combined on the griddle with onions and peppers and given a generous dose of bbq sauce when ensconced in a bun. Yum!