Pork shoulder is not one of the leaner cuts of pork because it is high in fat and saturated fat, but it is a significant source of the B vitamins thiamin, riboflavin, niacin and B6 and a good source of vitamin B12. These vitamins help the body metabolize macronutrients such as fat and carbohydrates for energy. Given the chance, I think I can find the good in just about any food to justify its consumption.
- 1 pork shoulder (8-10 lbs.)
- 1 cup Gulden’s Spicy Brown Mustard
- 1 jar Rufus Meat Rub
- 1 bottle Rufus Whiskey Maple BBQ sauce
- 1 bottle Rufus Touch O’ Heat BBQ sauce
- 1/2 cup water
- 1/2 cup apple cider vinegar
- Place the pork in a large pan (fat side down).
- Coat the entire shoulder with the mustard and meat rub, cover and refrigerate over night.
- After 24 hours, remove from the pan and place in a crockpot, (fat side up), add the water and apple cider vinegar and cook on low for 8 hours.
- Shred with forks, add both flavors of bbq sauces and mix well.
Serve it up any way you like…on a roll with slaw, over rice, with mac-n-cheese, or by itself – a big pile of meat!
*Photo Credit for all Rufus Teague products to Rufus Teague Instagram account and product stock photos from http://www.rufusteague.com