…so I wanted to share how I make one! When it comes to picking out a pork shoulder, I am not too picky. I just want something that is 8 to 9 lbs and has a good chunk of fat on the top. Once I have my pork shoulder I make up a brine consisting of the following ingredients. I mix the dry part separately first and save about half to rub on the shoulder after brining. I put the rest of the mixture in the apple cider vinegar: ...
…and here is my favorite recipe! I do enjoy baking a pound cake form time to time and here is my favorite recipe. It is very basic, but gets the job done! 2 cups of flour 2 cups of sugar 2 sticks of butter 2 teaspoons of vanilla 6 eggs Boom! Too easy, right? The secret is to mix this…FOREVER. When you put this in the mixer for 5 minutes or so it will be yellow. Just keep mixing until the batter turns white. Another way to check is by doing a taste test and seeing if the sugar is still gritty in the batter. If there is still grit…don’t quit!. When it is smooth that is when it is ready. Move that batter to a greased up Bundt pan and bake at 325F for 1 hour. ...