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Raciónes: 12
Ingredientes
- 3-5 lbs. pork butt
- 2 tablespoons vegetable oil
- 2 cups dry rub (see below)
- Carolina vinegar barbecue sauce (see below)
- Cole Slaw of your choice (I find a sweet cole slaw is best)
- dry rub
- 1/4 cup cumin
- 1/4 cup brown sugar
- 1/2 cup paprika
- 3 tablespoons onion powder
- 1/4 cup chili powder
- 1 teaspoon cayenne powder
- 2 tablespoons espresso powder (or instant coffee)
- 4 tablespoons cocoa powder
- 1 teaspoon ground ginger
- 1/4 cup salt
- 1/4 cup ground black pepper
- 1 teaspoon garlic powder
- Mix together in large bowl. You can store any extra in jar for future use.
- Remove from your cooking device and shred with two forks. I bet you can’t get through shredding it all without eating a handful or two.
- Carolina vinegar barbecue sauce
- INGREDIENTS:
- 1 1/2 cups prepared yellow mustard
- 1/2 cup packed brown sugar
- 3/4 cup pickle juice or apple cider vinegar
- 1 tablespoon chili powder
- 1/4 cup worstershire sauce
- 2 teaspoon freshly ground white pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper
- 3 tablespoons butter, at room temperature
- 1 1/2 teaspoons liquid smoke flavoring
- hot sauce to taste
View Full Recipe at Greg's Kitchen
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 12 servings | |
| Calories 327 | |
| Calories from Fat 127 | 39% |
| Total Fat 14.36g | 18% |
| Saturated Fat 4.56g | 18% |
| Trans Fat 0.1g | |
| Cholesterol 71mg | 24% |
| Sodium 2891mg | 120% |
| Potassium 730mg | 21% |
| Total Carbs 28.3g | 8% |
| Dietary Fiber 5.1g | 17% |
| Sugars 18.47g | 12% |
| Protein 23.49g | 38% |
