INGREDIENTS
1
bone-in pork shoulder blade roast, bone-in
1/2 tsp
Garlic powder
1
Onion
3 tbsp
Dijon-style mustard
1
Pickles
1 1/2 tsp
Black pepper, freshly ground
1/3 cup
Brown sugar, packed dark
1 tbsp
Chili powder
3 tbsp
Kosher salt
2 tbsp
Paprika, smoked