RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2742
| View Recipe |
|
|
| Recipe Name: |
Pulled Pork Sliders |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
2015-03-04
|
| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
Southern |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
24 |
| Inactive Prep Time: |
12.00
Hours |
Original Num Servings: |
24 |
| Cooking Time: |
8.00
Hours |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.73
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
No |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
36 Each pickles, dill sliced
|
Directions:
Place pork shoulder in a large pot and add enough apple cider to cover. Combine sugars, salt, and rub in a bowl. Mix about 1/4 cup sugar rub into cider; reserve remaining rub.
Cover pot and refrigerate for 12 hours.
Prepare smoker to about 210 degrees F (99 degrees C). Add enough wood chips to smoker.
Pour cider brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. Spread remaining rub over pork shoulder. Transfer pork to the center of smoker.
Smoke pork until very tender, about 8 hours. Monitor hickory chips and liquid, adding more wood and water, respectively, as needed.
Transfer pork to a large platter and cool for 30 minutes before shredding with forks. |
|
|
|
| Nutrition per Serving: |
| Calories: |
451 |
Total Carbs: |
47.5 |
Net Carbs: |
45.8 |
| Cholesterol: |
74.7 |
Fat: |
12.5 |
Protein: |
32.92 |
| Fiber: |
1.67 |
Sodium: |
437.08 |
|
|
|
