Backwoods Mustard BBQ Pulled Pork

As owners in a craft mustard company, we are often tasked with the responsibility of "taste marketing" our product on different foods.  This job is not for the faint of heart but somebody has to do it.  This usually entails a lot of time spent around a grill at home or, if the opportunity arises, we may be required to attend a friend's barbecue to do the same.  Sometimes we are lucky enough to have our fans do their own "taste marketing" and all that is left to do is sample the goods.  That's exactly what happened when we received the recipe below from our friends at JPT Outdoors.  This is a good one!

Enjoy!

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.

This recipe is courtesy of our friends at JPT Outdoors.

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