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Monday
May162011

Drunken AfterShock Pulled Pork

PreHeat Oven to 375°F

(Each Ingredient listed is per pound of Pork)
Rub: 1/2 tsp paprika, 1/4 tsp crushed chili of your choice, 1/4 tsp onion powder, salt & pepper to taste. Dash of cinnamon.

Prepare Pork: Place in roasting pan. Rub pork with dry rub — be liberal, use it all, rub in well. Inject pork with 1 oz of HeadStoneHeatMexican AfterShock per pound. Slice holes, insert garlic pieces, two cloves per pound., or more if palatable. Pour in 1/4 cup stout or dark ale per pound & 1/4 cup of white wine per pound. Drop in one bullion per 2 pounds. Feel free to put a few cubes in holes with garlic.

Cook for 1 hour @ 375°F. Lower oven temp to 225°F. Slow cook for a total of 50 minutes per pound. Remove from oven, let cool. Pull apart. Render fat & whip in food processor. Mix well in meat & enjoy!

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    Drunken AfterShock Pulled Pork - Recipes - HeadStone Heat
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