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HERB PULLED BEEF

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DELICIOUS HERB PULLED BEEF, GREAT ON SANDWICHED WITH BBQ SAUCE

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Rate this recipe 4.5/5 (4 Votes)

Ingredients

  • 10 TO 15 LB BOSTON SHOULDER
  • HERB RUB
  • 1/4 CUP GARLIC POWDER
  • 1/4 CUP ONION POWDER
  • 1/4 CUP PAPRIKA
  • 1/4 CUP GROUND MUSTARD
  • 1/4 CUP MSG
  • 1/4 CUP SEASONED SALT
  • 1/4 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

Details

Preparation

Step 1

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

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