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Monday, October 24, 2016

Jay D's Bites: Triple Threat Pulled Pork

by Aimee Tortorich

I love many things in life, but barbecue, pork and a little whiskey on the side will always put a smile on my face. For this recipe, I wanted to use as many Jay D’s products in one dish, while not overpowering the flavor of the protein and I believe that I have achieved success. The mustard created a lovely sweetness and allowed the rub to stick to the pork, while the sugars caramelized on the outside. It was a nice balance of spicy and sweet that would work well for many dishes.

Jay D’s Triple Threat Pulled Pork 


Jay D's Triple Threat Pork Shoulder
Jay D's Triple Threat Pork Shoulder


Serves 4-6

1 Bone-in Pork Shoulder (about 8 lbs)
1 cup Jay D’s Spicy & Sweet BBQ Rub
1 cup Jay D’s Louisiana Molasses Mustard
4 Tbs kosher salt
2 cups Jay D’s Louisiana Barbecue Sauce


Dry pork butt very well with paper towels and coat with 1 cup of Molasses Mustard. This will create a paste that the rub will stick to. Mix rub and salt together and apply liberally to all sides of the pork shoulder. Let sit uncovered in refrigerator overnight.

Soak apple wood chips in water and heat smoker to 225 F. Place wood chips in smoker and place pork shoulder fat side up in the smoker and smoke for about 1 hour per pound or until internal temperature reaches 190 F.

Take the pork butt off of the smoker and let cool slightly. Pull pork apart with gloves or tongs and toss with Jay D’s Louisiana Barbecue Sauce. Enjoy on sliders, nachos, or as is.

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