WEBEvery cut of meat is different, but it typically takes about 90 minutes per pound to get your meat up to the magic temp of 200-203 degrees. Once you're there, pull the pork …
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WEBDry rub and smoke. Wet the pork with wet hands so the rub sticks to the meat better. Then rub the seasoning mixture all over the pork. Cook in a smoker, oven or traeger grill at …
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WEBStep 2 - After the pressure releases, remove the lid and use a slotted spoon to remove the pork shoulder from the liquid and onto a 13x9 rimmed baking sheet. Pre-heat your …
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WEBAdd the pork shoulder to a large slow cooker. In a small bowl, stir together the parsley, cumin, garlic powder, onion powder, salt, and paprika. Rub mixture into the pork being …
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WEBA bone-in pork shoulder or pork butt that is between 5-6 pounds, should take about 4-5 hours. You want the smoked pork roast to reach an internal temperature of 160°. At this …
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WEBCover and cook on high for 2 hours. Reduce to low heat and cook an additional 4-5 hours until bone wiggles and a fork easily twists when stuck into the thickest portion of the …
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WEBRoast uncovered in a preheated 500 degree (F) oven for 20 minutes. Reduce heat to 300 degrees and roast for an additional 45 minutes per pound. Total cooking time for an 8lb …
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WEBPat dry and cut into several large chunks. Combine the salt, pepper, paprika, cumin, and rosemary in a small bowl. Rub the seasoning onto each piece of pork. Heat the Instant …
WEBRefrigerate at least overnight (8 hours) or up to 24 hours. Lift pork shoulder and remove wire rack, then set shoulder directly on rimmed baking sheet. Turn pork shoulder fat …
WEBRub the seasoning all around and set aside. Pre-heat instant pot to the high setting of sauté and add 1 tablespoon of oil. Wait for the oil to get hot and add 1/3 of the pork. Brown …
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WEBInstructions. In a large dutch oven over medium/high heat add the olive oil. Once the oil is hot, add the onion and garlic. Cook for 1-2 minutes. Stir often. Add in the broth, canned …
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WEBPat pork dry with paper towels. Evenly coat pork shoulder with barbecue rub all over. Fire up smoker or grill to 225°F, adding chunks of smoking wood when at temperature. When …
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WEBAdd the onion and celery and cook for 5 minutes over medium heat, then add garlic and jalapeño and continue to cook for another minute. 3. Stir in the salsa verde and chicken …
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WEBFor pulled pork, pork shoulder should be smoked until it probes like butter & the internal temperature is between 195°f-205°f (90°c/96°c). Depending on the size of your pork …
WEBAdd pork shoulder to smoker grate and smoke at 250°F for 4 hours. Each hour, open up the smoker and spritz pork. Wrap the pork. Spritz pork one more time, then wrap with …
WEBFollow your smoker’s instructions to bring the temperature up to 225° Fahrenheit. Place the pork in the smoker. Smoke until the internal temperature reaches 140°-150° Fahrenheit …