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Ingredients
US|METRIC
2 SERVINGS
- 1/4 cup brown sugar
- 2 Tbsp. pimentón (smoked Spanish paprika)
- 2 Tbsp. chipotle chile powder (dried, ancho doesn’t have a smoky flavor, but it’s milder than chipotle)
- 1 Tbsp. ground cumin (dried)
- 1 Tbsp. onion powder
- 1 Tbsp. garlic powder
- 1 Tbsp. salt (hickory-smoked, may substitute kosher or table salt)
- 1 Tbsp. freshly ground black pepper (optional)
- 1 Tbsp. liquid smoke (optional, and not to be included in the dry rub; see Step 2 of the Procedure)
- 5 lb. pork shoulder (or slightly bigger or smaller if you wish)
- 1 onion
- 1 cup chicken stock
- 1/2 cup cider vinegar
- 4 tsp. liquid smoke (optional)
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