INSTRUCTIONS FOR USE:
Generously coat pork shoulder (and other cuts) with Hoof & Pucker and refrigerate a day before cooking. Allow meat to come to room temperature before cooking.
Brush meats with Hoof & Pucker during the last 5-10 minutes of grilling over direct heat, flipping as needed for even browning. Serve with additional sauce on the side.
Water, apple vinegar, white vinegar, sugar, mustard flour, cayenne pepper mash, vegetable soybean oil, garlic, spices (pepper flakes, rosemary powder, turmeric powder), ground black pepper, salt, xanthan gum, preservative (sodium benzoate), citric acid.