HERB PULLED BEEF

DELICIOUS HERB PULLED BEEF, GREAT ON SANDWICHED WITH BBQ SAUCE

HERB PULLED BEEF

Photo by Dale G.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 10 TO 15

    LB BOSTON SHOULDER

  • HERB RUB

  • ¼

    CUP GARLIC POWDER

  • ¼

    CUP ONION POWDER

  • ¼

    CUP PAPRIKA

  • ¼

    CUP GROUND MUSTARD

  • ¼

    CUP MSG

  • ¼

    CUP SEASONED SALT

  • ¼

    CUP BLACK PEPPER

  • 1

    CUP BROWN SUGAR

  • 1

    TBSP CELERY SEED

  • 1

    TBSP ANCHO CHILI PEPPER

  • 1

    TBSP CALIF. CHILE PEPPER

  • 1

    TBSP CHIPOTLE CHILI POWDER

  • 1

    TBSP ALLSPICE

  • 1

    TBSP GROUND CORIANDER

  • 1

    TBSP PARSLEY FLAKES

  • 1

    TBSP GROUND THYME

  • 1

    TBSP GROUND TURMERIC

  • 1

    TBSP GROUND MARJORAM

  • 1

    TBSP GROUND GINGER

  • 1

    TBSP GROUND NUTMEG

  • 1

    TBSP GROUND SAGE

  • 1

    TBSP WHOLE DILL WEED

Directions

MEASURE HER RUB INTO A LARGE CONTAINER, MIX THROUGHLY. PLACE INTO AN AIR TIGHT CONTAINER. TRIM PORK ROAST AND APPLY RUB TO THE ROAST COATING IT EVENLY WITH A MED TO HEAVY COAT. PLACE INTO TUPPERWARE CONTAINER, COVER TIGHTLY AND INTO FRIDGE OVER NIGHT. SMOKE AT 225 F WITH APPLE OR MAPLE WOOD FOR NO MORE THEN 4 HOUR OD SMOKE, CONTINUE TO COOK TILL AN I.T. OF 195-200F, REMOVE FROM SMOKER, LET STAND 10 MINUTES, SHRED AND SERVE ON HAMBURGER BUNS


Nutrition

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