Why this works
Whisk 78 Spicy Mustard with brown sugar, smoked paprika, garlic, and a splash of cider vinegar. Brush over pork in the last 10 minutes of cooking.
What you'll need
- + 1 bottle 78 Spicy Mustard
- + Pantry basics: salt, pepper, oil
- + 5 minutes
- + An appetite
How to make it
- 01Whisk 78 Spicy Mustard with brown sugar, smoked paprika, garlic, and a splash of cider vinegar.
- 02Brush over pork in the last 10 minutes of cooking.
Pro tip
Pro tip
Make a double batch. It keeps for a week, and disappears in three days.
Pair with cold beer, hot fries, or honest people. Made with non-GMO ingredients, no high fructose corn syrup, and zero apologies.
Kitchen notes
Taste once before serving, then adjust in small steps. A pinch of salt can bring forward tomato and mustard flavor, while a splash of acidity can brighten a rich mixture. Give every adjustment a full stir before deciding what comes next.
For make-ahead cooking, keep the finished mixture covered and cold until the meal. Stir it again before it reaches the table so the texture and seasoning are even from the first spoonful to the last.