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Ingredients
US|METRIC
4 SERVINGS
- 18 lb. pork shoulder
- 1/2 Tbsp. brown sugar
- 1 Tbsp. granulated sugar
- 2 1/4 tsp. garlic salt
- 2 1/4 tsp. kosher salt
- 1/2 Tbsp. paprika
- 1 tsp. chili powder
- 1/8 tsp. dried oregano leaves
- 1/8 tsp. cayenne pepper
- 1/8 tsp. cumin
- 1/8 tsp. black pepper
- 3/4 cup apple juice
- 1/2 cup water
- 1/2 cup sugar
- 1/4 cup salt
- 2 Tbsp. Worcestershire sauce
- 2 cups apple cider vinegar
- 1 Tbsp. ancho chile powder
- 1/2 Tbsp. salt
- 2 slices lemon
- 1 1/4 cups ketchup
- 1 cup water
- 3/4 cup apple cider vinegar
- 3/4 cup tomato paste
- 3/4 cup brown sugar
- 2/3 cup corn syrup (if you have it, if not, no worries)
- 1/2 cup pure maple syrup
- 4 Tbsp. honey
- 3 Tbsp. molasses
- 4 tsp. salt
- 4 tsp. Worcestershire sauce
- 1 Tbsp. applesauce (I typically just use Apple Juice)
- 1 1/2 tsp. soy sauce
- 1 1/2 tsp. liquid smoke (I omit this)
- 1 tsp. onion powder
- 3/4 tsp. cornstarch
- 1/2 tsp. mustard powder (Dried)
- 1/2 tsp. cayenne pepper
- 1/4 tsp. black pepper
- 1/8 tsp. garlic powder
- 1/8 tsp. white pepper (I didn’t have this and omitted it)
- 1/8 tsp. celery seed
- 1/8 tsp. ground cumin
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