Ingredients:
1/4 cup paprika
1 tablespoon packed dark brown sugar
1 tablespoon white sugar
2 teaspoons salt
1 teaspoon celery salt
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Instructions:
- Brine pork shoulder for 18-24 hours
- Pull pork from brine, allow to rest for app. 1-2 hours
- Apply a liberal amount of mustard, coating the entire surface of the meat
- etc
- etc
For Full Instruction: dontsweattherecipe.com
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