Pulled pork
A week or two ago, Cub had a sale on pork shoulder for 99c/lb (and 5 pounds of potatoes for $1.77), so I just had to make pulled pork. The dry rub and instructions are directly from Chef John and adjusted for convenience. Dry rub - 1/4 cup of salt - 2 tsp garlic powder - 2 tsp black pepper - 2 tsp (smoked) paprika - 2 tsp cumin - 1 tsp rosemary - 1 tsp thyme - 1/4 cup brown sugar - half pack of leftover instant ramen seasoning, just because I have it lying around Directions 1. Cover the shoulder thoroughly with the dry rub, put in deep dish baking tray, and tent with foil 2. Bake at 210F until tender (12-18 hours or until internal temperature registers 190F-210F). 3. Shred/chop to your liking. I ended up adding all the liquid back into the shredded meat. Cub sells the pork shoulder in a pack of two for a total of 16lb of meat. With moister loss from cooking, we're looking at maybe 10lb of cooked meat here, which is still quite a lot. Made a few meals with it so far: - Standard BBQ ...