My Profile

mnms270_12379935

Wenatchee, Washington

Member since Nov 2009

Flag This ProfileFlag as Inappropriate

Reviewed Pulled Pork

Jun 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

We used a 9 lb. pork shoulder, We rubbed it with our rub and let it set in the fridge wrapped up for 5 days. We baked @ 225deg. for 12 hrs; Then smoked it 3.5 hrs. WOW... We also made the slaw, it was the (Bomb. But next time We will de-string the celery, and use less vinegar.. The lemonade was a hit, as it was 80ish degrees. We made bbq sauce "

Reviewed Pulled Pork

Jun 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

We used a 9 lb. pork shoulder, We rubbed it with our rub and let it set in the fridge wrapped up for 5 days. We baked @ 225deg. for 12 hrs; Then smoked it 3.5 hrs. WOW... We also made the slaw, it was the (Bomb). But next time We will de-string the celery, and use less vinegar.. The lemonade was a hit, as it was 80ish degrees. We made bbq sauce"

Not what you're looking for? Try: