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Ingredients
Pork, fresh, shoulder, whole, separable lean and fat, raw
Sauce, pasta, spaghetti/marinara, ready-to-serve
Onion rings, breaded, par fried, frozen, prepared, heated in oven
Garlic, raw
Pate de foie gras, canned (goose liver pate), smoked
Beans, Dry, Brown (0% moisture)
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Instructions
Mix paprika, brown sugar, garlic powder, salt, and cumin to make a dry rub.
Coat the pork shoulder generously in the rub.
Sear on all sides in a hot Dutch oven until deeply browned.
Add BBQ sauce, onions, and a splash of cider vinegar.
Cover and cook in oven at 150°C for 4–5 hours until falling apart.
Shred meat with two forks. Stir through the cooking juices.
Pile onto burger buns with coleslaw.
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