American Style Rubbed BBQ Pork

American Style Rubbed BBQ Pork


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Really popular in many states of the USA, particularly Texas. Slow cooked rubbed pork is cooked "Low and slow" so that it's super tender; the test is that you can stick a fork into the flesh and twirl it and the meat fibres will wrap around the prongs of the fork. Victoria, Australia

Serves: 6 

  • 2 kg pork shoulder or leg roast
  • 2/3 jar Dijon mustard
  • 2 tablespoons raw sugar
  • 1 tablespoon salt
  • 2 tablespoons mild paprika
  • 1 teaspoon white pepper

Preparation:30min  ›  Cook:6hours  ›  Ready in:6hours30min 

  1. Coat pork generously with mustard, be sure to get down into the cuts in the fat. You may need to deepen the cuts to do so.
  2. Mix all dry ingredients together in a suitably sized bowl. Rub the mix all over the pork - be sure to get it down into the cuts.
  3. Pre-heat hooded bbq to 180 degrees C. Prepare whatever smoking woods you prefer on your BBQ; add that to a metal smoker box lined with a few layers of foil if you have one. If you do not have one - just make up a heavy pouch from several layers of aluminium foil, then prick 2 x small holes in it. Add on top of the burner or over the coals.
  4. Insert a probe thermometer into the core of the meat and place the meat into the BBQ. Cook for the first 60 mins at 180 degrees C, then turn down to 120 degrees C.
  5. As a rule of thumb BBQ for 2.5 - 3 hours per kilogram of meat.
  6. Once internal temperature of pork reaches 74 degrees C it is cooked. Remove from bbq - wrap in several layers of foil, then newspaper and place into an insulated cooler type box for 30 mins. This step adds extra tenderness - but I was starving and could not wait!


Best results are obtained with an electronic thermometer to measure the internal temperature of the meat. Brands to look for are Polder and Taylor.


Allow around 3 hours per kg if you want to experience truly super tender meat. But the thermometer is your best guide. You can "cheat" by finishing it in the oven if you have to.

See it on my blog

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