INGREDIENTS
DRY RUB:
1 cup coarsely ground black pepper
1/2 cup kosher salt
1/2 cup turbinado sugar
PORK:
1 (3 to 4-pound) bone-in pork shoulder butt (Boston butt)
1/8 cup yellow mustard
TANGY VINEGAR SAUCE:
2 cups distilled white vinegar
1 cup ketchup
1/4 cup brown sugar
2 1/2 tablespoons Worcestershire sauce
1/4 tablespoon kosher salt
1 teaspoon Louisiana-style hot sauce
1 teaspoon coarsely ground black pepper
1/4 teaspoon paprika
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