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Ingredientes
- 2 x pork, shoulder
- Â Â Shoulder Rub
- 1/4 c. brown sugar
- 1/2 c. sugar
- 1/2 c. paprika
- 1/3 c. garlic salt
- 1/3 c. salt
- 1 Tbsp. chili pwdr
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 1 tsp oregano
- 1 tsp cumin
- Â Â Shoulder Injection
- 3/4 c. apple, juice
- 1/2 c. water
- 1/2 c. sugar
- 1/4 c. salt
- 2 Tbsp. Worcestershire sauce
Direcciones
- Inject shoulder with injection solution (1/2 ounce. Per lb.). Coat well with rub mix (4 ounce. Per shoulder). Gently pat shoulder so rub will adhere. Cook on pit or possibly smoker for 1 hour per lb. on 225 degrees. It's which easy!
- Tender, succulent pulled pork is a true BBQ delicacy. Enjoy this award winning recipe from BIG BOB GIBSON'S. Take special note of the fact which the INJECTION process adds immense moisture and flavour, proving to be the ultimate insurance policy for a perfect shoulder.
- (This is sufficient for two pork shoulders.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 4 servings | |
| Calories 404 | |
| Calories from Fat 41 | 10% |
| Total Fat 4.68g | 6% |
| Saturated Fat 1.17g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 16636mg | 693% |
| Potassium 770mg | 22% |
| Total Carbs 85.89g | 23% |
| Dietary Fiber 7.8g | 26% |
| Sugars 70.69g | 47% |
| Protein 11.93g | 19% |
