If you’re tired of traditional barbecue pork shoulder (smoked pork shoulder, sometimes called smoked pork butt), today I’m bringing you a dry brined pork shoulder, with a spicy Korean style flare.
I’ve made a menu that you and dad will be able to cook, no matter your skill level.
At GrillSeeker, I want to help you celebrate mom without the mess, that’s why my Mother’s Day meal ideas are all things you can make on the grill.
The only thing that can make a pork chop better? Apples. The sweetness of the apples and the mildness of the pork make for a flavorful meal.
Of the traditional competition BBQ meats, pork shoulder just happens to be one of my favorites, and there’s no better way to eat this treat than by loading it up on a bun, piling it high with some mac 'n' cheese, and some coleslaw.
I’m no stranger to big sandwiches. If you’ve seen my Instagram account, you know I sometimes get carried away and a single sandwich can often feed a family of four. This is one of them.
Usually reserved for desserts, the sweet tones in this flavor combination do exceptionally well with pork, especially when combined with the savory and smoky rub used in this recipe.
This recipe is a favorite of mine and perfect for something slightly different than the typical BBQ rib.
I build these sliders with layers of the pork, melty cheese, tangy pickles, and more of the mustard sauce to create a bold flavor profile that screams South Carolina barbecue.
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