<\/a><\/p>\nTime to prepare: 14hrs , Serves: 6<\/p>\n
Ingredients:<\/strong><\/p>\n\n- 5 pounds boneless pork shoulder or butt<\/li>\n
- 3 cups beef broth<\/li>\n
- 2 cups barbecue sauce<\/li>\n
- 1 tablespoon onion powder<\/li>\n
- 1\u00bd teaspoons garlic powder<\/li>\n
- 2 teaspoons chili powder<\/li>\n
- 1 teaspoon ground pepper<\/li>\n
- 1 pinch cayenne pepper<\/li>\n
- Hamburger buns<\/li>\n
- Salt to taste<\/li>\n<\/ul>\n
Directions:<\/strong><\/p>\n\n- In a large mixing bowl mix the onion powder, garlic powder, chili powder, ground pepper, salt and cayenne pepper.<\/li>\n
- Add pork pieces into the mixing bowl and toss well to cover the meat from all sides. Cover with a lid and marinate by keeping in the refrigerator for 1 \u2013 2 hours.<\/li>\n
- Transfer the marinated meat into a slow cooker and cook on low heat setting for about 8 \u2013 10 hours.<\/li>\n
- Transfer the meat into a cutting board and shred into pieces by using fork; discard excess fat parts (if any). Then place the shredded pieces back to the slow cooker.<\/li>\n
- In another bowl, mix barbecue sauce and beef broth; pour into the slow cooker and cook for another 2 hours. With a spoon transfer the pulled pork on hamburger buns and serve.<\/li>\n<\/ol>\n","image":"http:\/\/beta-massy.simplyintense.com","link":"https:\/\/massystoressvg.com\/barbecue-pulled-pork-sandwich\/"},{"title":"Basic French Macarons for Beginners","headline":"
These petite and pretty little patisserie delights are perfect for Mother\u2019s Day Brunch. Fill with jam or butter cream. INGREDIENTS For macaron shells 1\/2 cup\u00a0…<\/p>\n","excerpt":"
<\/p>\n
These petite and pretty little patisserie delights are perfect for Mother\u2019s Day Brunch. Fill with jam or butter cream.<\/p>\n
INGREDIENTS<\/strong><\/p>\nFor macaron shells<\/strong><\/p>\n1\/2 cup\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 almond flour<\/p>\n
1\/2 cup\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 powdered sugar<\/p>\n
1\/3 cup\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 egg whites, at room temperature<\/p>\n
1\/4 cup\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 caster sugar<\/p>\n
1\/4 tsp.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 cream of tartar, optional<\/p>\n
gel food colouring, optional<\/p>\n
DIRECTIONS<\/strong><\/p>\nLine 2 baking sheets with parchment paper.<\/p>\n
Sift together almond flour and powdered sugar twice. Set aside.<\/p>\n
In a clean medium bowl, beat the egg whites on low\u00a0speed until foamy.\u00a0Add cream of tartar and increase the speed to medium. Slowly add sugar one tablespoon at a time. Continue to beat the egg whites on high speed until hard peaks form. Stir in gel food colouring.<\/p>\n
Sift almond flour mixture over whipped egg whites, and gently fold it with a spatula until batter is combined.<\/p>\n
Transfer the batter into a pastry bag with a round tip. Pipe about 1.5-inch rounds about an inch apart on prepared baking sheets.<\/p>\n
Tap the baking sheets firmly on the counter a few times to get rid of any air\u00a0bubbles.<\/p>\n
Let the macarons sit out on the counter for at least 15-30 minutes.<\/p>\n
Preheat the oven to 300\u00b0F. Bake the macarons one sheet at a time for about 18-20 minutes.<\/p>\n
Cool\u00a0 for 10-15 minutes, and then transfer to a wire rack to cool completely.<\/p>\n
Fill with jam or butter cream.<\/p>\n
Store the filled macarons in an airtight container in the fridge\u00a0for up to 5 days. You can also freeze the filled macarons for up to 5 months.<\/p>\n","image":"http:\/\/beta-massy.simplyintense.com\/wp-content\/uploads\/2019\/05\/Basic-French-Macarons-for-Beginners.jpg","link":"https:\/\/massystoressvg.com\/basic-french-macarons-for-beginners-2\/"},{"title":"Be a part of the massy family!","headline":"","excerpt":"
<\/a><\/p>\n","image":"http:\/\/beta-massy.simplyintense.com\/wp-content\/uploads\/2019\/11\/HIL-100622-Revision-to-Massy-Stores-Recruitment-Ad-25x5-LOW-RES.png","link":"https:\/\/massystoressvg.com\/be-a-part-of-the-massy-family\/"},{"title":"Bean and Kale Ragu","headline":"Ingredients: 2 tablespoons olive oil 1 onion, chopped 1 pound kale, stems removed and leaves coarsely chopped 1 (14 ounce) can diced tomatoes with green…<\/p>\n","excerpt":"
<\/a><\/p>\nIngredients:<\/strong><\/p>\n