Try this Dry Rub for Pork Shoulder recipe, or contribute your own.
Suggest a better description1. Apply mustard and then the dry rub. Wrap tightly in saran wrap and let marinate over night.
2. Remove from the refrigerator and let the meat come to room temperature (1-2 hours). Add liquid marinade as necessary
3. Smoke at 225 for 1.5 hours per pound. Spray on mop (3/4 apple cider vinegar and 1/4 cup oil) every hour as necessary. The meat should be at 140 after 4 hours and no need to add more wood chips at this point. Remove once the meat hits 205.
4. Remove and let the Pork Shoulder rest for 45 minutes. Next, use two forks to pull the pork apart.
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Serving Size: 1 Serving (193g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 557 | ||
Calories from Fat: 39 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.4g | 6 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 14556.4mg | 502 % | |
Potassium 1019.3mg | 27 % | |
Total Carbohydrate 135.9g | 40 % | |
Dietary Fiber 12.8g | 51 % | |
Sugars, other 123.1g | ||
Protein 6.9g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 557
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