The Perfect Pulled Pork

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


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