SMOKY PULLED PORK
2 tablespoons paprika
1 tablespoon brown sugar
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon granulated sugar
2 teaspoons kosher salt
1 1/2 teaspoons black pepper
1 boneless pork shoulder roast (Boston butt), 4 to 5 pounds
In small bowl, mix together paprika, brown sugar, chili powder, cumin, granulated sugar, salt and pepper. Rub mixture onto the meat, wrap in plastic wrap and refrigerate at least 1 hour or up to 24 hours.
Grill roast over indirect heat until done, about 3 hours (internal temperature should be 180 to 190 degrees). Remove from heat, wrap in aluminum foil and allow to rest 30 minutes.
Shred meat with fork or fingers and serve with favorite barbecue sauce.
Makes 10-12 servings
Source: Joe Stumpe, Knight Ridder Newspapers, June 2, 1999
2 tablespoons paprika
1 tablespoon brown sugar
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon granulated sugar
2 teaspoons kosher salt
1 1/2 teaspoons black pepper
1 boneless pork shoulder roast (Boston butt), 4 to 5 pounds
In small bowl, mix together paprika, brown sugar, chili powder, cumin, granulated sugar, salt and pepper. Rub mixture onto the meat, wrap in plastic wrap and refrigerate at least 1 hour or up to 24 hours.
Grill roast over indirect heat until done, about 3 hours (internal temperature should be 180 to 190 degrees). Remove from heat, wrap in aluminum foil and allow to rest 30 minutes.
Shred meat with fork or fingers and serve with favorite barbecue sauce.
Makes 10-12 servings
Source: Joe Stumpe, Knight Ridder Newspapers, June 2, 1999
MsgID: 3152953
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 05-23 thru 5-30-10 Recipe Swap - Recipes...
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Shared by: Betsy at Recipelink.com
In reply to: Recipe: 05-23 thru 5-30-10 Recipe Swap - Recipes...
Board: Daily Recipe Swap at Recipelink.com
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and without prior notification or explanation. Failure to follow the guidelines
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