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Mustard on Pulled Pork before the rub??

post #1 of 4
Thread Starter 

Hello together

 

We where discussing in our german forum (www.grillsportverein.de) the reason for "mustarding" a pork neck or shoulder before putting the rub on? 

 

What is your opinion on that? its is a must or are there any reasons for that or its it done because it is done since ages?

 

Looking forward to your opinions

 

Cheers Michael

post #2 of 4

Mustard helps the rub stick to the meat, but doesn't really add much flavour, although it seems to help other flavours come through.

post #3 of 4

I use brown spicy mustard 70% of the time. I like a really heavy bark on my shoulders and the brown spice makes that happen. Plus it gives the rub something to stick too.

post #4 of 4

I use mustard or olive oil  on my to help adhere the rub to the meat.

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