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Ingredients
  • 3 to 4 lb boneless pork shoulder or butt cut into slices per pound ratio; so 3 pounds means cut into 3 slices. (Note: If you can only find a bone-in pork butt/shoulder, don’t worry about cutting the meat before cooking; Just cook it all at once and remove the meat from the bone before you shred - it should fall off easily). If you wish to double the meat, see the “Jeffrey Sez” section of the recipe
  • 1 tbsp of  liquid smoke (can be found near the BBQ sauce in your market)
  • 1 tbsp of light or dark brown sugar
  • 1 tbsp of onion powder
  • 1 tbsp of garlic powder
  • ½ tbsp of paprika
  • ½ tbsp of cumin
  • 1 tsp of kosher salt (oh, the irony)
  • 1 tsp of pepper
  • 1 large Spanish onion, quartered
  • 2 cups of Coca-Cola or Dr. Pepper
  • 1 cup of your favorite BBQ Sauce (to me, Sweet Baby Ray’s is where it’s at)
  • Potato rolls or hamburger buns, for making sandwiches (optional)
Steps
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