Pulled pork

semolina flour (about 300 grams) • eggs • small pork ribs (about 1.5 kg) • red onions (such as Tropea or other sweet red onions) • sweet dried pepper powder (such as sweet paprika or ground dried sweet peppers) • chili powder

bone-in pork shoulder • water (300 ml) • Worcestershire sauce (10 grams) • salt (8 grams) • garlic powder (1 gram) • Dijon mustard • sweet paprika (30 grams) • hot paprika (5 grams) • salt (8 grams) • pepper (2 grams) • brown sugar (10 grams) • garlic powder (8 grams) •

pork shoulder or butt • red wine vinegar • water • barbecue spice mix (preferably smoked) • extra virgin olive oil

pork shoulder • For the rub: • salt • chili powder to taste • black pepper • brown sugar • rosemary • garlic powder

boneless pork shoulder or loin • onion • ginger ale • smoked paprika • brown sugar • salt • garlic powder • oregano • ground coriander • chili powder

pork shoulder (about 1.5 kg) • Dijon mustard, • Extra virgin olive oil, • salt (about 12 grams) • black pepper (about 8 grams) • sweet paprika (about 15 grams) • hot paprika (about 4 grams) • garlic powder (about 6 grams) • rosemary, chopped • fennel seeds (about 3 grams) • beer (about 100 ml)

pork shoulder • Spices for the Dry Rub • salt • pepper • smoked paprika • hot paprika • cumin seeds • fennel seeds • dried garlic • dried onion • barbecue sauce • purple cabbage •

organic ripe banana peels • water • potato starch • hamburger bun • to taste paprika • to taste hot chili powder • to taste cumin • to taste anise seeds • to taste mustard seeds • to taste oregano • soy sauce • apple cider vinegar •

pork tenderloin • red bell peppers • yellow bell peppers • Whiskey pepper • Smoked oak salt • Pulled Pork Rub • shallots • Salt and extra virgin olive oil, to taste