ADVERTISEMENT
- Real Recipes from Real People -

Thank You: Jackie - Pulled Pork using Butt/Shoulder

Misc.
I would love to have the two recipes you have for pulled pork - I will try them using the shoulder roast I have - if it doesn't turn out, it's just for DH and I, not for company or Super Bowl company.

Thanks - June
MsgID: 0815036
Shared by: june/FL
In reply to: June/FL Re: Pulled pork
Board: What's For Dinner? at Recipelink.com
  • Read Replies (17)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Chocolate Cheesecake Muffins
  • CHOCOLATE CHEESECAKE MUFFINS These are wonderful and everyone fights over them. 1 (8 oz) pkg cream cheese, softened 6 tablespoons and 1 1/2 cups sugar, divided use 3 cup flour 1 1/2 cups sugar 8 tablespoons unsweete...
  • Confetti Quesadillas with Cilantro Yogurt Dip
  • CONFETTI QUESADILLAS WITH CILANTRO YOGURT DIP 12 soft corn tortillas 1 cup (4 ounces) shredded part-skim Monterey Jack cheese 1 cup (4 ounces) shredded part-skim Colby cheese 1/2 cup fresh corn kernels or black beans...
  • Broccoli Cauliflower Tetrazzini
  • BROCCOLI CAULIFLOWER TETRAZZINI 8 ounces spaghetti, uncooked, broken into thirds 1 (1 pound) package frozen broccoli, cauliflower, and carrots 2 tablespoons margarine 3 tablespoons all-purpose flour 2 cups milk 1/2 cu...
  • Easy Apple Coffee Cake (bread machine dough cycle)
  • EASY APPLE COFFEE CAKE (bread machine dough cycle) 2/3 cup water 3 tablespoons butter or margarine, softened 2 cups Gold Medal Better for Bread flour 3 tablespoons granulated sugar 1 teaspoon salt 1 1/2 teaspoons brea...
  • Pasta with Vodka Tomato Cream Sauce
  • VODKA TOMATO CREAM SAUCE Saute 2-3 cloves finely chopped garlic (and some chopped red pepper if you have it) in a tablespoon or so of olive oil for a couple minutes on low heat (so the garlic doesn't burn). Add good q...
ADVERTISEMENT
  • Canning Dried Beans And Peas
  • BEANS OR PEAS--SHELLED, DRIED All varieties QUANTITY: An average of 5 pounds is needed per canner load of 7 quarts; an average of 3-1/4 pounds is needed per canner load of 9 pints--an average of 3/4 pound per quart....
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Thank You: Jackie - Pulled Pork using Butt/Shoulder
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!