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24Ingredients
38Hours
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Ingredients
US|METRIC
9 SERVINGS
- 8 lb. pork shoulder butt (5 - ,bone in and fat pad on top)
- 4 cups water
- 4 cups apple cider
- 1/2 cup kosher salt
- 1/2 cup dark brown sugar
- 3 Tbsp. dry rub
- 2 bay leaves
- 1 pinch red pepper flakes
- 1 Tbsp. onion powder
- 1 Tbsp. smoked paprika
- 1 Tbsp. garlic powder
- 1 Tbsp. chili powder
- 1 1/2 Tbsp. kosher salt
- 1 Tbsp. pepper
- 2 tsp. cayenne powder
- 2 tsp. dry mustard
- 1 Tbsp. cumin
- 1/2 cup dark brown sugar
- 1/2 cup apple cider vinegar
- 1/2 cup white vinegar
- 1/3 cup brown sugar (1/4 Cup to)
- 1/2 tsp. chili powder
- 2 pinches red pepper flakes
- salt (to taste)
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Reviews(3)
Anita 2 years ago
Excellent! When I have a party, I always try out a new recipe. This was a Hugh winner! Everyone loved this bbq and especially the “pit master” bbq guy. So many compliments!
W 4 years ago
It was hands down the best pork shoulder I’ve ever made. I used a little liquid smoke in the brine, worked out great. I made the sauce to recipe but all we could taste was the white vinegar so i doctored it up a bit. A shoulder usually will last our family of four, 5-6 days. This one was gone in 2.