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Combine onion, garlic, barbecue sauce, vinegar, sugar, Worcestershire sauce, chili powder, cumin, mustard powder, and chicken stock in the bowl of a 5- to 7-quart slow cooker. Season with salt and ...
1. Preheat the oven to 275°. In a medium bowl, whisk the mustard with the brown sugar, salt, pepper, paprika and onion powder. Set the pork shoulder, fat side up, in doubled 14-by-18-inch ...
Pulled pork is an American barbecue dish, more specifically a dish of the Southern U.S., based on shredded barbecued pork shoulder. It is typically slow-smoked over wood (usually outdoors); indoor variations use a slow cooker. The meat is then shredded manually and mixed with a sauce. It may be served on bread as a sandwich, or eaten on its own.
Place the onion and garlic in the bottom of the slow cooker with the chicken stock poured on top. In a small bowl, combine the dry ingredients: sugar, chili powder, salt, cumin and cinnamon.
Smoking (cooking) Meat hanging inside a smokehouse in Switzerland. A Montreal smoked meat sandwich. Hot-smoked chum salmon. Smoking is the process of flavoring, browning, cooking, or preserving food, particularly meat, fish and tea, by exposing it to smoke from burning or smoldering material, most often wood. In Europe, alder is the traditional ...
Barbecue or barbeque (often shortened to BBQ worldwide; barbie or barby in Australia and New Zealand) is a term used with significant regional and national variations to describe various cooking methods that employ live fire and smoke to cook the food. [1] The term is also generally applied to the devices associated with those methods, the ...