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Export 6 ingredients for grocery delivery
Step 1
Brine pork shoulder for 18-24 hours
Step 2
Pull pork from brine, allow to rest for app. 1-2 hours
Step 3
Apply a liberal amount of mustard, coating the entire surface of the meat
Step 4
Apply a liberal amount of rub, rubbing or patting it into the meat
Step 5
Wrap and leave overnight
Step 6
Smoke at 225-250 for 6 hours
Step 7
Pull pork from grill, wrap in paper or tin foil. If tinfoil, allow some moisture to escape by not completely sealing it
Step 8
Return to grill, continue to cook for 6 hours at 225-250
Step 9
Using a meat thermometer, remove cooked meat at 193-195 degrees and allow to rest for 10-15 minutes before shredding
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