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Im making a shoulder next weekend for some tailgating. I was thinking about running some mustard and garlic through the food processor until the garlic becomes a fine paste then using that to seal the rub in and try to give it another flavor profile. Has anyone tried this?
I took the drippings and let them cool and scrapped the fat off like another Poster suggested and that was a KILLER idea, and really took the pork up a notch,