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How To Cook (and Shred) a Pork Shoulder

Emma Christensen
  • minutes
  • Serves 10

INGREDIENTS

1

Carrot, medium

3

stalks Celery

4 cloves

Garlic

1 tbsp

Spices or dry herbs, mixed

1

Yellow onion

1 1/2 cups

Liquid - chicken or vegetable broth

1/4 cup

Barbecue sauce

2 tbsp

Liquid smoke

1/2 tbsp

Pepper

1/2 tbsp

Salt

4 to 6 pounds boneless pork shoulder or butt (or 5 to 7 pounds bone-in)