@ayleen_1.3: @ESCUELA JOSE VARGAS #belleza#josevargas

𝓐𝓵𝔂𝓻𝓪 ☆

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Saturday 04 July 2026 03:22:37 GMT

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Jose Vargas :

QUE LINDA EXPLICACIÓN ♥️♥️♥️

2026-07-08 21:31:17

8

Jzxs_80 :

y si tengo Calvicie? 🥺

2026-07-04 03:40:37

4

paolaponce401 :

futura estilista, que perfección mí niña estás en buen camino 🥰 éxitos

2026-07-04 03:37:50

2

EDGARSÁNCHEZ3 :

la mejorrrrrrrr 👻

2026-07-04 03:32:29

1

carmencita19893 :

bendiciones sigue adelante

2026-07-04 03:51:15

1

CarolV✨ :

La mejor de todas. No te detengas, llegaras muy lejos te amo. 🥰🥰

2026-07-04 03:32:24

3

(^_-) :

zalita la mejor🩵✨

2026-07-04 05:40:01

1

𝑴𝒂𝒚𝒍𝒊𝒏 :

Mi muñeca hermosa de mi vida 😻😻😻🥰🥰🥰🥰🥰🥰🥰🥰

2026-07-04 04:24:28

3

𝓟𝓮𝓺𝓾𝓲𝓽𝓪𝓼 :

la más profesional mi aly💗.

2026-07-04 03:30:53

3

Mari Garcia :

🥰🥰🥰super muñeca mucho exitos es esta nueva etapa💪 Bendiciones🙏❤☺

2026-07-04 04:19:32

4

sebas💈 :

bastaaa cada día mejorando 💪

2026-07-04 12:56:39

1

danita_06b :

2026-07-04 03:37:52

1

️𝓜𝓮𝓵𝓪𝓷𝔂. :

Esq Aylin😍😍

2026-07-04 03:35:51

1

hakkoO :

amor reservame una cita

2026-07-04 03:26:25

1

Efrain Perez :

aura

2026-07-04 05:12:05

0

AshleyAt :

Tan linda mi corazoncito 😍

2026-07-04 13:43:20

1

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Recipe Name Smoked Bone-In Pork Shoulder (Boston Butt) Ingredients 1. 2 bone-in pork shoulders (8–10 lbs each) 2. 2 tbsp yellow mustard 3. 3 tbsp kosher salt 4. 3 tbsp coarse black pepper 5. 2 tbsp smoked paprika 6. 2 tbsp garlic powder 7. 2 tbsp onion powder 8. 2 tbsp brown sugar 9. 1 tbsp chili powder 10. 1 tsp cayenne pepper (optional) 11. 1 tsp dried thyme 12. 1 cup apple juice 13. 2 tbsp apple cider vinegar 14. 2 tbsp melted butter Recipe 1. Trim excess fat from the pork shoulders, leaving about ¼ inch of fat. 2. Coat each shoulder with yellow mustard to help the seasoning adhere. 3. Combine the salt, pepper, smoked paprika, garlic powder, onion powder, brown sugar, chili powder, cayenne, and thyme. 4. Rub the seasoning generously over every side of the meat. 5. Let the pork rest for at least 1 hour, or refrigerate overnight for the best flavor. 6. Preheat your smoker to 225°F (107°C). 7. Place the pork shoulders fat-side up and smoke for 6–8 hours. 8. Every hour after the first few hours, lightly spritz with a mixture of apple juice and apple cider vinegar. 9. When the internal temperature reaches about 165°F (74°C), wrap each shoulder tightly in butcher paper or heavy-duty foil. 10. Continue smoking until the internal temperature reaches 200–205°F (93–96°C) and the meat is fork-tender. 11. Remove from the smoker and let the pork rest for at least 1 hour before shredding or slicing. 12. Drizzle with melted butter and the reserved juices before serving with barbecue sauce, buns, coleslaw, or your favorite side dishes. Follow our account for more delicious, easy-to-make recipes every day.

Recipe Name Smoked Bone-In Pork Shoulder (Boston Butt) Ingredients 1. 2 bone-in pork shoulders (8–10 lbs each) 2. 2 tbsp yellow mustard 3. 3 tbsp kosher salt 4. 3 tbsp coarse black pepper 5. 2 tbsp smoked paprika 6. 2 tbsp garlic powder 7. 2 tbsp onion powder 8. 2 tbsp brown sugar 9. 1 tbsp chili powder 10. 1 tsp cayenne pepper (optional) 11. 1 tsp dried thyme 12. 1 cup apple juice 13. 2 tbsp apple cider vinegar 14. 2 tbsp melted butter Recipe 1. Trim excess fat from the pork shoulders, leaving about ¼ inch of fat. 2. Coat each shoulder with yellow mustard to help the seasoning adhere. 3. Combine the salt, pepper, smoked paprika, garlic powder, onion powder, brown sugar, chili powder, cayenne, and thyme. 4. Rub the seasoning generously over every side of the meat. 5. Let the pork rest for at least 1 hour, or refrigerate overnight for the best flavor. 6. Preheat your smoker to 225°F (107°C). 7. Place the pork shoulders fat-side up and smoke for 6–8 hours. 8. Every hour after the first few hours, lightly spritz with a mixture of apple juice and apple cider vinegar. 9. When the internal temperature reaches about 165°F (74°C), wrap each shoulder tightly in butcher paper or heavy-duty foil. 10. Continue smoking until the internal temperature reaches 200–205°F (93–96°C) and the meat is fork-tender. 11. Remove from the smoker and let the pork rest for at least 1 hour before shredding or slicing. 12. Drizzle with melted butter and the reserved juices before serving with barbecue sauce, buns, coleslaw, or your favorite side dishes. Follow our account for more delicious, easy-to-make recipes every day.

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