Had another request for Sliced Pork Shoulder. Used a Horseradish Mustard as a base then apply a base Pork rub them alittle Caribbean spice on top of that. Smoked at 225 Degrees for 6 hours then wrapped in foil and increases to 275 Degrees to finish internal of 185 Degrees. The horseradish mustard really came through, but I served with Prepared Horseradish too. #bbq #bbqlife #greenmountiangrills #dadswhocook (at Villages of Woodland Springs) https://www.instagram.com/p/CJ3xyczM3UT/?igshid=19ay1kt0syyql













