We do whole pigs like that here in Ga.
Mustard is an excellent tenderizer and flavor enhancer.
I love using mustard, and aint no yankee! It just holds the spices (rub) in place until the heat and smoke do what they need to do. Works good on the pork butts too.
Looks like the weather is going to play with us on Christmas Eve, so I’m breaking out the turbo cooker. It cooks a turkey in 90m and a pork butt in 180.
With cold rain and thunderstorms we won’t have time for low and low until Christmas day. Oh well, after we open the presents I will get the fire going and by nightfall we should have some good offerings.