Recipe courtesy of JPT Outdoors
This recipe is courtesy of our friends at JPT Outdoors.
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.