For more great recipes from Susie, go here. Cider Brined Pulled Pork Servings: 8-10 people Ingredients 1 bone-in pork shoulder or Boston butt 5-7 lbs Buns and BBQ sauce for serving (if desir ...

Pulled pork recipe. If possible, store the pulled pork and extra sauce separately. Store both in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months.

Several sharp-eyed readers called to note that the recipe for 4 Rivers Smokehouse Pulled Pork was incomplete. Because pulled pork just isn’t pulled pork without Pork Injection, Mustard Slather ...

Swap Option: If an 8 pound whole pork butt is too big, swap it for a 4 pound pork shoulder roast. Cook for 5 hours at 450°F, or until the internal temperature of the meat reaches 195°F. Special ...

HOW TO SMOKE PORK SHOULDER ROAST: If you have never made pork shoulder roast, I recommend checking out my post -> here.I love ...

Allow Instant Pot to depressurize normally, about 20 minutes. Remove lid and remove pork. Discard the liquid. Using two forks "pull" or shred pork, discarding any remaining globs of fat.

BBQ Salad. This isn't your average bowl of greens—it's loaded with all your favorite BBQ components. We're talking pulled pork, pickles, fried onions, and cornbread croutons.

I placed chopped onion, a jalapeño, garlic, salt, and pepper into a heated pot to soften. Then I added white vinegar to reduce it. Ray's barbecue-sauce recipe suggested using either 1 1/2 cups of ...

Inside the white brick walls of Rodney Scott’s Whole Hog BBQ in Charleston, S.C., past the bright dining room, is the pit room, the walls, floors and equipment shades of copper and black.