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@liliporte:

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Friday 20 March 2026 23:15:36 GMT
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#camaro #camarors #camarols #camaross #mamá es la del proceso ❤️‍🩹
#camaro #camarors #camarols #camaross #mamá es la del proceso ❤️‍🩹




Recipe Name Smoked Bone-In Pork Shoulder (Boston Butt) Ingredients 1. 1 bone-in pork shoulder (8-10 lbs) 2. 3 tbsp yellow mustard 3. 2 tbsp kosher salt 4. 2 tbsp coarse black pepper 5. 2 tbsp smoked paprika 6. 1 tbsp garlic powder 7. 1 tbsp onion powder 8. 2 tsp brown sugar 9. 2 tsp chili powder 10. 1 tsp cayenne pepper (optional) 11. 1 tsp dried thyme 12. 1/2 cup apple juice (for spritzing, optional) Recipe 1. Trim any excess fat from the pork shoulder, leaving about 1/4 inch of fat on top. 2. Coat the entire pork shoulder with yellow mustard to help the seasoning stick. 3. In a bowl, combine the salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, chili powder, cayenne, and thyme. 4. Generously rub the seasoning mixture over every side of the pork. 5. Refrigerate the seasoned pork for at least 4 hours or overnight for the best flavor. 6. Preheat your smoker to 250°F (120°C) using hickory, oak, or apple wood. 7. Place the pork shoulder fat-side up on the smoker and cook for 8-10 hours, spritzing with apple juice every 60-90 minutes if desired. 8. Continue smoking until the internal temperature reaches 195-203°F (90-95°C) and the meat is probe tender. 9. Remove the pork from the smoker, wrap it in foil, and let it rest for at least 45-60 minutes. 10. Slice or shred the pork, drizzle with the collected juices, and serve with your favorite barbecue sides. Follow our account for more delicious, easy-to-make recipes every day.
Recipe Name Smoked Bone-In Pork Shoulder (Boston Butt) Ingredients 1. 1 bone-in pork shoulder (8-10 lbs) 2. 3 tbsp yellow mustard 3. 2 tbsp kosher salt 4. 2 tbsp coarse black pepper 5. 2 tbsp smoked paprika 6. 1 tbsp garlic powder 7. 1 tbsp onion powder 8. 2 tsp brown sugar 9. 2 tsp chili powder 10. 1 tsp cayenne pepper (optional) 11. 1 tsp dried thyme 12. 1/2 cup apple juice (for spritzing, optional) Recipe 1. Trim any excess fat from the pork shoulder, leaving about 1/4 inch of fat on top. 2. Coat the entire pork shoulder with yellow mustard to help the seasoning stick. 3. In a bowl, combine the salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, chili powder, cayenne, and thyme. 4. Generously rub the seasoning mixture over every side of the pork. 5. Refrigerate the seasoned pork for at least 4 hours or overnight for the best flavor. 6. Preheat your smoker to 250°F (120°C) using hickory, oak, or apple wood. 7. Place the pork shoulder fat-side up on the smoker and cook for 8-10 hours, spritzing with apple juice every 60-90 minutes if desired. 8. Continue smoking until the internal temperature reaches 195-203°F (90-95°C) and the meat is probe tender. 9. Remove the pork from the smoker, wrap it in foil, and let it rest for at least 45-60 minutes. 10. Slice or shred the pork, drizzle with the collected juices, and serve with your favorite barbecue sides. Follow our account for more delicious, easy-to-make recipes every day.
Lo bueno es que ninguna fue una compra impulsiva!! Siempre encuentro las mejores piezas en Madrid! #vintagejewelry #elrastro #madrid #creatorsearchinsights #wheretobuyvintagejewelry
Lo bueno es que ninguna fue una compra impulsiva!! Siempre encuentro las mejores piezas en Madrid! #vintagejewelry #elrastro #madrid #creatorsearchinsights #wheretobuyvintagejewelry


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