I just tossed in a couple more Boston Butts in the smoker to make some more pulled pork (~55 lbs pre cooked weight in 3 weeks).  This time I did something a little different than I normally don't do.  I slathered the pork with some standard yellow mustard before seasoning.  People say it does not add flavor to the pork, but just helps the seasoning stick better.  I decided to give this a shot this time around because I noticed that a lot of the seasoning was not sticking well to the pork and it felt like it was mostly the Paprika on the pork.  I definitely used less seasoning and it stuck the pork much better this time around.  You can definitely notice a difference in the seasoning sticking to the pork.  The biggest downside of doing it, is that it is a bit more messy, but in the long run it was well worth it.

Why so many posts about pulled pork lately?  I have been smoking 2 Boston Butts a weekend in order to be ready for a party where I am serving pulled pork to about 100 people.  Figure that would be about 12 Boston Butts once you take into account the shrinkage in weight during the cooking process as the fat melts.  I get to keep a little bit each weekend for myself too, so I am trying a bunch of new things with the pulled pork.