Backwoods Mustard BBQ Pulled Pork

Recipe courtesy of JPT Outdoors

This recipe is courtesy of our friends at JPT Outdoors.

www.facebook.com/JackPineTribuneOutdoors

Sauce

2 cups ketchup

½ cup Backwoods Mustard

1 cup water

1/2 cup apple cider vinegar

5 tablespoons light brown sugar

5 tablespoons sugar

1/2 tablespoon fresh ground black pepper

1/2 tablespoon onion powder

1/2 tablespoon ground mustard

1 tablespoon lemon juice

1 tablespoon Worcestershire sauce

In a medium saucepan, combine all ingredients except mustard. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for one hour. After one hour, remove from the heat, add ½ a cup of Backwoods Mustard. Stir and allow to cool completely, store in the fridge.

Pork Shoulder Rub

1 tablespoon kosher salt

1 tablespoon light brown sugar

2 teaspoons paprika

1 ½  teaspoon prepared chili powder.

Mix together, rub on meat, let sit in fridge overnight.

Grill Pork Shoulders over a wood fire, low and slow until internal temp. reaches 190 Degrees. Let rest for one hour. Shred meat, and  add your sauce in a casserole dish. Cover with foil and throw dish back on the grill to warm back up. Serve on a grilled bun.