@halezgarciaathome: Recipes Below: Shredded Pork Shoulder -3-4 lbs pork shoulder -salt & pepper -3 tbsp brown sugar -2 tbsp smoked paprika -2 tbsp garlic powder -2 tbsp onion powder -1 tbsp chili powder -3/4-1 cup broth -4 tbsp avocado oil -2 onions halved Preheat oven to 300F 1.) combine seasonings in a cup or small bowl and mix. Pat pork shoulder very dry and then rub generously with seasoning mixture. 2.) heat a Dutch oven over medium high heat and add avocado oil. Once hot and sizzling, carefully place your pork shoulder in the pot. Sear for 3 minutes per side. I also like to do about a 1 minute sear on the sides! Remove pork shoulder from the Dutch oven and set aside. Place halved onions in the Dutch oven with 3/4-1 cup of broth. Place pork shoulder on top of onions and bake for 3 hours. Pork should shred nicely. Pump Jack Peanut Butter Chocolate Bars *Line two pans with parchment paper* 1.) In a large mixing bowl, combine peanut butter and butter. Mix until smooth and creamy. Gradually add powdered sugar, and mix until well-blended and smooth. Split graham crackers into halves (so they are squares) and line them up on the lined baking sheets. 2.) Using a spoon, scoop some of the peanut butter mixture and spread it on the Graham crackers carefully. About a tbsp or so. 3.) Melt chocolate chips either in double boiler or in microwave for 30 second increments (stir in between each 30 seconds). Once chocolate is very smooth and thinned out, dunk the peanut butter side of each graham cracker into the chocolate and then lay flat on pan lined with parchment paper. Place baking trays in the fridge and let chocolate harden. You can store them in a container or plastic bag in the fridge!

Halez Garcia

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Tuesday 01 September 2026 16:38:29 GMT