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I smoked a couple of Boston Butts last weekend, and made a hog finishing sauce that was just amazing.

I make my own mustard, and always have Honey-Dijon on hand. I use a fair amount of local clover honey and Chardonnay to dijon fresh mustard seeds; and white wine vinegar to finish....it’s nice stuff! I took the last pint of it and made the sauce...

1 pint Honey Dijon Mustard
1 C White Wine Vinegar
1 C Brown Sugar
Salt and Pepper tt

Combine everything in a pan and bring to a simmer, allow to reduce then cool.

I smoked 2 9 pound butts to 150 degrees internal, pulled and rested the meat, then dressed it and chopped it coarsely in the food processor. I used all of the sauce to dress the meat and served it.

I could have easily used twice as much sauce and it would not have been over-stated. The mustard sauce is just incredible, the honey aroma and flavor comes through. and it is completely different from tomato-based hog sauces...a nice change-up...

I also use a simple but tasty hog mop...

1 Quart Apple Cider Vinegar
1 T good quality hot sauce
2 large dried Ancho Chili peppers

The ancho chilis add some incredible flavor to the mop sauce. I make it several days ahead to let the peppers re-hydrate, and they turn the sauce a nice dark brown.

I use hardwood briquettes to start hardwood mesquite charcoal in my smoker, and use pieces of hickory for additional smoke. 18 pounds of pig needed 5 hours on the smoker at 250 or so to get the internal temperature I wanted...it depends on your smoker, of course.

And yes, I did make more mustard this week....