Why are there more hot dogs than buns in a package?

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While the age of immediate access to all available knowledge has stolen the mystique from many things in the world, the hot dog remains a mystery in many ways.

Is it a sandwich? What exactly is it made of? What’s the best way to cook one?

These are all questions we’ve wrestled with, but one of the most enduring enigmas surrounding this enticing entree involves the buns that they are served in. More specifically: Why aren’t hot dogs and hot dog buns sold in packages of matching counts?

While the counts vary, if you scan through your local grocery store, chances are you’ll find a pack of Oscar Mayer hot dogs that includes 10 franks and a bag of Wonder buns that are sold in a 12-pack. Or, you may find a 14-pack of Nathan’s hot dogs to go with an eight-pack of buns from the store’s own brand.

This discrepancy makes getting a matching number of hot dogs and buns for a large gathering a math problem worthy of Will Hunting’s skills. But it turns out there is a good reason for the issue.

28 easy recipes perfect for your graduation party

No matter if you’re getting your bachelor’s degree or high school diploma, graduations are a time to celebrate your accomplishments and achievements. There’s no better way to mark the big day than being surrounded by loved ones …. And phenomenal food. 

As COVID-19 restrictions lift, in-person parties are again becoming an option for many grads. Whether you’re throwing your own party or one for a friend or family member, knowing you can celebrate in-person can be a relief; however, planning the perfect menu may also be stress-inducing. 

If you’re looking to ace your graduation spread without becoming a master chef, keep reading for these simple, summery recipes that will please even the pickiest of eaters.

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A taco and nacho bar is an easy way to please almost any diet. Be sure to get a variety of salsas ranging from mild to extra hot, and don’t skimp out on the topping options! Popular toppings include refried beans, ground meat, jalapenos, shredded cheeses, guac, cilantro, red and green peppers, pico de gallo and more.

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There are a couple ways you can serve subs and sandwiches. The easiest way is to simply buy a party sub from a local deli and just put out condiments, such as mayo, Italian dressing and mustard. But you can also make a DIY sandwich bar. Just buy a variety of breads, cut them into slices (or ask your local deli or bakery to do it for you!), lunch meats, cheeses and sandwich-ready veggies. You can even offer individual bags of chips to complete the meal!

Pro tip: It’s a better experience for your guests if you don’t use individually-wrapped cheese slices, but if you do, take the wrappers off!

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There are few simpler ways to feed a crowd than a big batch of spaghetti and meatballs. If you’re using this option, consider keeping the meatballs separate for your vegetarian friends. This can be as simple as heating up some canned sauce, popping some frozen meatballs in the oven and making a couple boxes of spaghetti noodles on the stovetop. If you’re looking for a fancier option, try a spaghetti recipe that’s made specifically for a crowd!

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Sliders are a great option if you’re planning on breaking out the grill for your special day. Again, this option can be as simple as buying pre-packaged slider patties from your local grocer and slapping them on the grill. Or you can buy ground beef, season to your liking and form the patties yourself. Check out this recipe for tips if you’re planning on doing this option! Either way, just be sure to buy buns, condiments, pickles, lettuce, cheese and any other toppings you may want.

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Similar to sliders, pulled pork is another way to offer a substantial meal without a lot of fuss. There are a ton of ready-to-serve pulled pork options, such as those offered by Jack Daniel’s. But if you’re looking to save some cash, it may be cheaper to buy pork shoulder or pork butt and season it yourself. Common seasonings include brown sugar, paprika, chili powder, cumin, salt, pepper and, of course, barbecue sauce. You can plop your pork in a crock pot and let time do the work for you!

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There are a ton of ways to serve up chicken skewers. But most basically, you’ll need cooked cubed chicken (which you can find a recipe for here), veggies and, of course, skewers. Common veggies and fruits include onions, bell peppers, cucumbers and pineapples. Just cube them, toss them in a bowl with the chicken and slather them in marinate, which can be as simple as combining olive oil, soy sauce, honey and spices like garlic powder, salt and pepper. If you plan on grilling your skewers, consider soaking the skewers in water to avoid burning before assembling them for the grill!

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Chili chicken is a great option for a filling yet still easy-to-make graduation dish. Marinate chicken thighs in your favorite sauce, or check out this recipe for a marinade. Chop up onions and red peppers, and drop them in a bowl with canned chopped tomatoes and drained kidney beans. Throw in some chicken broth, add your chicken and pop it in the oven. Full measurements and cooking times can be found here.

Anna F. Gass

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There are few sides as easy to put together than the classic cheese and cracker platter. Again, those in a time crunch to head over to your local deli or grocery store and just grab a preassembled one. You can also buy an assortment of cheeses (such as gouda, brie, pepper jack and cheddar), slice them and plate them with crackers, breads, nuts, lettuce, grapes, olives and an assortment of other veggies or fruits. You can click here to find ways to make your platter even fancier. 

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To make a great fruit salad, chop up a variety of fruits into cubes, such as watermelon, strawberries, kiwi, oranges or mandarins, grapes, blueberries and bananas. Mix honey and lime juice together for a sweet dressing to bring it all together.  

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Barbecued mangos are a more outside-the-box but equally yummy side to explore at your grad party. Take as many mangos as you want to serve and cut them in half. If you’ve never cut a mango before, check out this how-to guide and video tutorial. Score them three times horizontally and vertically, like you’re going to cube the mango, so that it cooks better and more of the marinade seeps into the mango. Mix white rum, juiced limes and sugar for the marinade before cooking the mango on the grill. The full recipe can be found here.

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Jalapeno poppers are another classic and simple side you can serve up. Cut jalapenos in half and remove the seeds. Mix together cream cheese, parmesan cheese, bacon, garlic, chives or any other spices you want, and put this mixture in the jalapenos. Then, cook them in the oven until they’re tender.

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Love elote but want a simpler version? For this recipe, you’ll just need a can of corn or to cut off the kernels from a cob of corn after grilling it. Buy or make chipotle mayo and let it chill. Chop up some other veggies, such as radishes, cilantro and green onions, and mix with the corn and mayo. Add chipotle powder and lime juice to taste, chill again and serve!

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Hummus and veggies can be one of the easiest options out there if you’re willing to settle for store-bought hummus. It’s still easy even if you want to make your hummus. Combine chickpeas, tahini, lemon juice, cumin, salt and olive oil, and blend it together. Plate it and serve with cut up celery, baby carrots, bell peppers or any other veggies you want. 

Pro tip: For a smoother, creamier hummus, add a bit of full-fat Greek yogurt if you don’t have vegans to consider.

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Again, side salads can be as easy as buying bagged salad kits, mixing them together and serving in a bowl with different dressing options. 

You can also mix lettuce of your choice, cherry tomatoes, cubed cucumbers, dried cranberries, halved pecans and whatever other toppings you’d like. Serve with balsamic vinegar or keep the dressing separate so guests can choose which dressing they want. 

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The trickiest part of an ice cream bar is just making sure the ice cream doesn’t melt. You can do this by alternating flavors every half-hour to hour or by putting the ice cream over ice. 

Just put out a few tubs of ice cream and some toppings in cute jars, such as caramel or fudge sauce, crushed peanuts (just check for peanut allergies first!), chocolate chips, sprinkles, M&Ms, crushed cookies or whatever else you’d like. 

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With this recipe, you don’t even need to make the cake for your cake balls! Just buy white chocolate mud cake or any other cake your store has (or check this mud cake recipe out if you’re feeling ambitious) and crumble it up in balls, frosting and all! Melt a block of white melting chocolate on your stovetop, and pour over the balls. Top with sprinkles and let cool. 

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Most stores sell these prepackaged, but you can make them yourself by buying pretzels and dipping either the entire pretzel or half of it in melted chocolate. Just buy melting chocolate, melt it over the stovetop, and dip away!

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For this recipe, be warned that you’ll need an ice cream maker! Mix water and sugar in a saucepan until the sugar is dissolved. Place that in the fridge to cool. Hull some strawberries, and combine with lime and orange juice in a blender.

Blend that until the mixture is smooth, and then add in the sugar syrup and pulse together. Place the mixture in your ice cream maker and follow your machine’s directions from there.

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This recipe will require a bit of assembly, but the good news is you won’t actually have to bake anything! Mini peanut butter cups will serve as the base of your hat. Take a smidge of icing and place it in the middle of a Thin Mint. Put that on top of the peanut butter cup to hold it in place. 

Take a black M&M, place another dollop of icing on it, and put it on top of the Thin Mint. If you want to personalize your hat more, buy a tube of decorative icing in your school’s main color and use it to make strings from one side of the M&M to mimic a tassel.

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Similar to the ice cream bar, this easy crowd pleaser just requires tubs of ice cream put over ice (as well as root beer!) and some toppings. For the root beer, you can either use liters or cans. Put out either solo cups or fancier glass cups, whipped cream, straws, cherries and sprinkles so guests can customize their floats. 

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This jello recipe can either be rainbow-designed or customized to match the colors of your alma mater. Either way, just buy flavored jello from the store that matches the colors you want. This recipe recommends having four different colors to layer. 

Mix the pre-packaged jello with a pack of unflavored gelatin to make it thicker, pour in a pan (click here for suggested sizes) and place each layer in the fridge until firm. To combine the layers, pour a layer of unflavored jello between the first two colored layers to “glue” them together. Let firm in the fridge and repeat for the last two layers. 

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Looking for a sweet, summery drink? This recipe is both easy and aesthetically pleasing! Just blend together water, strawberries and sugar. Pour this into a picture and mix with pineapple juice, lemon juice and ginger ale. Add ice and serve! 

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There are a few ways you can set up your iced coffee bar. You can brew the coffee yourself or just buy pre-made iced coffees. If you choose the latter, you can simply buy iced coffees in a variety of flavors, put them out in an ice bucket to keep cold, and offer a variety of toppings, such as whipped cream and sprinkles. 

You could also put out unflavored iced coffee and provide coffee syrups so guests can choose and mix their own flavors together. 

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To make pineapple lemonade, combine equal parts pineapple juice and lemonade, stir together and add a bit of sugar and lime juice to taste. You can even serve it with chunks of frozen pineapple and/or slices of lemon to make it even fancier. 

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Watermelon slush is super easy to make. Throw five cups of watermelon, two tablespoons of sugar, a cup of ice and one juiced lime in a blender. Once it’s smooth, it’s ready to serve!

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If you’re graduating college, this Black Cherry White Claw slush is a must-try! Mix a can of Black Cherry White Claw, raspberries,black berries and ice in a blender. Guests can also customize their slush depending on which White Claw flavor they use. This site has some other slush combo suggestions to try out!

White Claws

What says celebration more than shots and frosting? This easy-peasy recipe just requires a can of vanilla frosting, sprinkles, corn syrup or honey and vodka. For the rim, slather it in syrup or honey, and dip it in a thick layer of sprinkles.

For the drink, heat up some icing so it’s thin, mix it with vodka (how much will depend on how strong you want it!) and serve in a shot glass. You can also put it in the fridge and serve it cooled.

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If you don’t want to make your own mojito, you can always buy a premade mojito mix and just serve it chilled in a pitcher. You can make it yourself with limes, sugar, mint sprigs, ice, white rum and sparkling water. 

Related:

This article was produced and syndicated by MediaFeed.org.

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The experts of all things hot dogs run the National Hot Dog and Sausage Council and its excellently named website, Hot-Dog.org. In a section that answers frequently asked questions about the culinary treat, the group posted an explanation for the misaligned count between these two savory soul mates.

“Hot dog buns most often come eight to the pack because the buns are baked in clusters of four in pans designed to hold eight rolls,” the NHDSC writes. “While baking pans now come in configurations that allow baking 10 and even 12 at a time, the eight-roll pan remains the most popular.”

While hot dogs themselves are typically sold in packs of 10, mostly due to the weight of 10 hot dogs equalling roughly a pound, there are some brands that have switched up their quantities to match bun counts. For example, Ball Park sells its hot dogs in multiples of eight and Kahn’s does the same thing with its bun-sized franks.

So there’s that mystery solved, but if you were still wondering whether or not a hot dog is a sandwich, the NHDSC firmly says, “No.”

This article
originally appeared on 
SimpleMost.com and was
syndicated by
MediaFeed.org.

This is the only pulled pork recipe you’ll ever need

Moist, tender and delicious, this pulled pork recipe is out of this world flavorful! If you’re looking for the best way to get tender, moist and full of flavor shredded pork, you just can’t go wrong with smoked pork butt. This is a super versatile recipe and perfect for leftovers and meal prep.

So what makes this the best pulled pork recipe?

  • It’s slathered in a mustard base and covered with a homemade spice rub.
  • The cut of meat used is famous for yielding the best results when it comes to pulled pork.
  • The pork is smoked low and slow with applewood chunks and an apple cider vinegar/water mix in the water pan.
  • There’s a secret to getting past the stall, and how this method results in freshest, most succulent pork.

AnastasiaNurullina / istockphoto

It’s actually not a butt at all. People automatically think this cut of meat comes from the rear end of the pig based on the name. But it’s called “pork butt” because back during the Revolutionary War times, butchers would store prized quality cuts of meat in barrels, called “Buttis” in Latin, which translates to “butts” in English. When you hear the term “pork butt” or “Boston butt,” know that it’s just a cut of pork that comes from the upper part of the shoulder.

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For this recipe, you’ll need different ingredients for different parts of the process. You’ll need the spices and dry mustard for the smoked butt rub. The water and apple cider vinegar are needed for the water pan. And then, a small spray bottle mixed with apple juice and water is used to spray the pork during the stall process to help keep the meat juicy and tender.

Dry rub

  • Pork shoulder: I typically buy an 8-9 lb shoulder because it yields about 10-12 servings, which allows for leftovers/easy meal prep.
  • Yellow mustard: Used as a baste. It provides amazing flavor while smoking and helps the spice rub really stick and penetrate the meat.
  • Turbinado sugar: Are sugar crystals that contain a higher level of molasses and have more flavor. Turbinado sugar is raw and less processed than other sugars.
  • Light brown sugar: Is fine in texture and pairs well with the larger turbinado crystals for this spice rub.
  • Smoked paprika: Is different than just “paprika.” Smoked Paprika uses chilies that are smoke-dried and then crushed where regular paprika is just crushed dried chilies.
  • Chili powder: Provides a smoky taste, with a little bit of spice. The base spices that make up chili powder are ancho chile powder, cumin, paprika and Mexican oregano.
  • Garlic powder: Is made from crushed dehydrated garlic cloves and provides a savory taste.
  • Onion powder: Made from dehydrated onions and pairs well with meat.
  • Cumin: Is a warm and earthy spice that is used in a lot of Indian cuisines.
  • Cayenne powder: A type of chili pepper that is moderately hot and spicy used as a flavor enhancer.
  • Dry mustard: Provides no flavor unless paired with a liquid, which is another reason to use yellow mustard as a base to the pork before adding on the spice rub. Dry mustard is just ground mustard seed and helps provide sweet and spicy undertones of flavor.
  • Ground coriander: A little bit of lemony and floral flavor, coriander pairs exceptionally well with cumin, which is why it’s used in this spice rub.
  • Salt and black pepper: A flavor enhancer that is essential in the rub.

Mister spray

  • Apple juice mixed with water: 1/4 cup of apple juice and 1/4 cup of water should be mixed in a spray bottle. You’ll spray the pork when double wrapping it in aluminum foil in preparation for the stall process. This process helps add additional moisture and flavor.

Water pan

  • Apple cider vinegar and water: Mix one cup of apple cider vinegar with 8-10 cups of water and pour it into the smoker water pan.

Bone-in or bone out pork shoulder

Rumor has it that if you smoke pork shoulder with the bone in, it’s more moist and tender. I’ve smoked many pork shoulders, some with the bone in and some with the bone out. To be honest, I can’t tell the difference. Both were amazingly tender and moist. When smoking a shoulder with the bone in, it will easily slide right out when done. With a boneless pork shoulder, the meat tends to be more marbled with fat and produces more meat per pound.

Pulled pork dry rub

First, you’ll need to prep the pork shoulder for the dry rub.

  • Place the pork shoulder on a large cookie sheet or pyrex dish.
  • Take 1/4 cup of yellow mustard and baste the entire pork shoulder. This not only helps the dry ingredients stick to the meat, but the mustard base adds moisture and enhances the flavor of the meat while smoking.
  • Once basted, mix all the dry ingredients into a bowl.
  • Generously coat the dry rub onto the pork shoulder until completely covered, ensuring to get the rub onto both sides and into crevices.
  • Cover with saran wrap and place in the refrigerator for 12-24 hours. This step is crucial for enhancing the flavor of the pork and allows each spice to really penetrate the meat.

:robynmac / istockphoto

There’s a couple of things you should do before you start smoking the pork shoulder:

  • I like to wrap my water bowl with aluminum foil before adding the water and apple cider vinegar. By doing this, you’re saving yourself a lot of mess. Less cleanup is always better!
  • Are you going to use wood chips or chunks? Are you going to soak them? I prefer using chunks when I smoke meat because it’s been my experience that they produce more smoke for a more extended period. And I always soak my chunks. It makes them last longer during a long smoking process.
  • Preheat the smoker before placing the food inside. It can take about 20-30 minutes to warm up the smoker to 225 degrees. Place the water pan and wood chunks in the smoker while it’s preheating.

Stefano Carocci / istockphoto

  • Take the pork out of the refrigerator to rest on the counter at the same time you start the smoker.
  • Once the smoker is 225 degrees, place the pork shoulder on a rack, fat side up, above the water pan and wood chunks.
  • Place an electrical temperature gauge in the meat and close the smoker doors.
  • Smoke will start to escape the smoker in the early stages of the process.
  • Keep the smoker heat between 225-250 degrees Fahrenheit and let it smoke slow and low.

TomLester / istockphoto

Just like the brisket stall I talk about in my smoked brisket recipe, you’ll experience a similar stall when smoking a pork butt. A stall happens when your smoker temperature stays the same, but the internal temperature of the meat is no longer increasing at a steady pace. Could you increase the heat of the smoker to make it cook faster? Sure. But that defeats the process of smoking meat low and slow.

Here’s the secret to getting past the stall:

  • After several hours when the internal temperature of the pork reaches 165 degrees, remove the pork from the smoker and place it on a piece of heavy-duty aluminum foil.
  • Take the spray bottle mixed with 1/4 cup of apple juice and 1/4 cup of water and spray the meat 4-5 times. This helps trap moisture and enhances the flavor of the meat while resting during the stall process.
  • Tightly wrap the pork shoulder in a large piece of foil, and then wrap it again in another piece of heavy-duty aluminum foil, so the pork is double wrapped.
  • Place the double wrapped pork back into the smoker, insert the temperature gauge, and close the door.
  • When the internal temperature reaches 203 degrees, remove the wrapped pork from the smoker.
  • Place the wrapped meat in a large beach towel and wrap it tightly.
  • Place the meat wrapped in the beach towel in an empty cooler, close the lid and let it rest for one hour.

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  • After an hour, unwrap the meat. At this point in the process, the meat is done and is ready to be shredded.
  • Place the smoked pork butt in a deep pan or pyrex dish.
  • Take a pair of meat shredder claws and start shredding the pork. The meat should be incredibly tender and shred easily.
  • While shredding, discard any visible fat.
  • Let the meat cool for 2-3 minutes and then it’s ready to serve.

robertsre / istockphoto

Absolutely! After every trip home when I travel from my hometown in Nashville, Tennessee, back to Arizona, I always stop at Barb-B-Cutie in the Nashville airport to get 2-3 lbs of frozen shredded pork. It stays frozen the entire time until I get home and can put it in my refrigerator to finish thawing.

So yes, you can freeze shredded pork. After it completely cools, place the pork in a large freezer bag or individual sandwich bags and store in the freezer for up to 3 months. To thaw the meat, place the bag in the refrigerator and let it naturally thaw.

DorukTR / istockphoto

  • How long to smoke a pork butt: When smoking a shoulder at 225 degrees, the smoking time averages about 1.5 hours per pound. If you’re going to slice it, cook to 185 degrees. If you buy an 8-pound pork shoulder, expect it to be done about 12 hours later.
  • Smoked pork butt temperature: If you intend to slice the pork shoulder, it must first be deboned, and the internal temperature should reach 180 degrees. If you plan to pull the pork, smoke it longer until it reaches 205 degrees.
  • BBQ sauce: The rub provides a ton of flavor, so you don’t necessarily need BBQ sauce. But if you like BBQ sauce, consider making your own. You just can’t beat a good homemade BBQ sauce. The recipe is easy to make and provides both a sweet and smoky flavor.
  • Meal prep: This is the perfect meat to use when meal prepping and managing portion control. Simply place a portion of the pork in individual containers along with other side dishes.
  • Storing pork in refrigerator: The pork should last in the fridge for 4-5 days after it’s cooked.

Dar1930 / istockphoto

  • Pinto beans: Since the smoker is doing all the hard work for the main dish, let your slow cooker do the hard work for your side dishes. Pinto beans are amazing with this pork butt recipe. They’re full of flavor and super simple to make.
  • Garlic and herb smoked potatoesSince the smoker is already working, you might as well throw some potatoes in there to smoke. Garlic and herb smoked potatoes are velvety in texture and rich in flavor. Seasoned with dill, Italian seasoning and parmesan cheese, this smoked potato recipe makes a delicious pairing with smoked pork butt.
  • Red velvet cake: If you’re looking to finish off this fantastic meal with something sweet, you’re going to love this decadent cake. Made from scratch, this cake is covered in a homemade cream cheese frosting. The hints of chocolate in this cake recipe make for the perfect pairing when finishing off pork.

joegolby / istockphoto

These are step-by-step instructions on how to smoke pork butt, also known as pork shoulder. Lathered in a homemade spice rub and slowly smoked over apple wood will result in the most tender pulled pork perfect for so many meals!

Prep time: 20 mins

Smoking time: 12 hrs

Total time: 12 hrs 20 mins

Course: Dinner, entree, lunch

Cuisine: American

Keyword: Pork butt, pork butt recipe, smoked pork butt

Servings: 12 people

Calories: 304 kcal

Author: Amanda Mason

Chettarin / istockphoto

  • 1 8-10 lb pork shoulder
  • 1/2 cup salt
  • 1/2 cup turbinado sugar
  • 1/4 cup light brown sugar
  • 2 tablespoons smoked paprika
  • 2 tablespoons chili powder
  • 1.5 tablespoons black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon cumin
  • 1/8 teaspoon cayenne pepper
  • 2 teaspoons dry mustard
  • 1/2 teaspoon ground coriander

Dziggyfoto / istockphoto

merc67 / istockphoto

  • Place the pork shoulder on a large cookie sheet or pyrex dish. Take 1/4 cup of yellow mustard and baste the entire pork shoulder.

  • Once basted, mix all the dry ingredients into a bowl. Generously coat the dry rub onto the pork shoulder until completely covered, ensuring to get the rub onto both sides and into crevices.

  • Cover the pork with saran wrap and place in the refrigerator to marinate for 12-24 hours.

  • Once marinated, take the pork out of the refrigerator to rest on the counter at the same time you start the smoker.

  • Once the smoker is reaches 225 degrees Fahrenheit, place the pork shoulder on a rack, fat side up, above the water pan and wood chunks. Place an electrical temperature gauge in meat and close the smoker doors.

  • Smoke will start to escape the smoker in the early stages of the process. Keep the smoker heat between 225-250 degrees Fahrenheit and let it smoke slow and low.

hrt2hrt / istockphoto

  • After several hours into the smoking process when the internal temperature of the pork reaches 165 degrees, remove it from the smoker and place it on a piece of heavy duty aluminum foil.

  • Take the spray bottle mixed with 1/4 cup of apple juice and 1/4 cup of water and spray the meat 4-5 times.

  • Tightly wrap the pork shoulder in a large piece of foil, and then wrap it again in another piece of heavy duty aluminum foil so the pork is double wrapped.

  • Place the double wrapped pork back into the smoker, insert the temperature gauge, and close the door.

AVNphotolab / istockphoto

  • When the internal temperature reaches 203 degrees, remove the wrapped pork from the smoker and wrap it in a beach towel.

  • Place the meat wrapped in the beach towel in an empty cooler and close the lid and let it rest for 1 hour.

  • After an hour, unwrap the meat. At this point of the process, the meat is done and is ready to be shredded.

  • Place the smoked pork butt in a deep pan or pyrex dish. Take a pair of meat shredder claws and start shredding the pork. The meat should be extremely tender and shred easily. While shredding, discard any visible fat.

  • Let the meat cool for 2-3 minutes and then it’s ready to serve.

Agustin Vai / istockphoto

  • Apple cider vinegar and water in water pan: When preparing the water pan, wrap it in aluminum foil for less mess. Mix one cup of apple cider vinegar with 8-10 cups of water and pour into the smoker water pan.
  • Spraying the pork butt during the stall: You’ll spray the pork with half apple juice and water when double wrapping it in aluminum foil. This process helps add additional moisture and flavor.

This article originally appeared on TheMoneyMix.com and was syndicated by MediaFeed.org.

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Featured Image Credit: robertsre/istockphoto.

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