Update train_dataset.csv

train_dataset.csv

@@ -45,8 +45,16 @@ What can I make with chickpeas? "Chickpeas are quite versatile vegetables, here
 
 
 
+What can I make with fish? "You can make a lot of things with fish, here are two recipes with fish. The Cioppino Seafood Stew With Gremolata Toasts, and the Baked Seafood au Gratin. Which one do you want to start making?"
 
 
+What can I make with chicken? "Here are two recipes you can make with chicken as the main  ingredient. The Creamy Chicken and Herb Pasta, or the Marry Me Chicken Recipe. Which one do you want to make?"
+
+
+What can I make with beef? "Beef is a very versitile meat, here are two recipes you can use beef in. The Herb – Garlic Steak, or the BEEF STEAK AND ROOT VEGETABLE HASH"
+
+
+What can I make with pork? "Here are two recipes that use pork. The Easy Grilled Pork Tenderloin, or the Low-and-Slow Pulled Pork (Smoked Pork Shoulder) Recipe"
 
 The Vegan marinated Mushroom Bowls with Lentils and Wild Rice,"Ok! Here is a recipe for this dish: 
 Prep time: 40 mins
@@ -179,6 +187,7 @@ If making ahead, store the dressed salad in a sealed Glad container for up to 24
 The Lemon kale Salad with Seared Salmon, "Sure! Here's the recipe: 
 Author Sprouted Kitchen
 Serves 2
+
 Ingredients
 4 Cups Kale (lacinato or cavolo nero best), rinsed and dried
 1/3 Cup Fresh, Whole Grain Breadcrumbs
@@ -194,6 +203,7 @@ Ground Pepper
 1/3 Cup Fresh Lemon Juice
 2 Cloves Garlic
 Pinch of Salt/Ground Pepper
+
 Instructions
 1. Remove the ribs from the kale, lay leaves on top of each other, and slices into 1/4'' ribbons. Put them all in a bowl.
 2. For the dressing, combine the olive oil, lemon juice, garlic cloves and pinch of salt, pepper and red pepper in a blender/food processor and blend to combine. Taste for spice and lemon to olive oil ratio, I find that this is a personal preference. You can also add a touch of honey to mellow out the tang if need be. Pour desired amount over the kale and toss so the leaves marinate in the dressing while you finish the salmon.
@@ -211,8 +221,8 @@ Cook
 Total
 25 minutes mins
 Author Nisha
-Serving size:
-3 TO 4
+Serving size: 3 TO 4
+
 INGREDIENTS
 1 14- or 16-ounce (400/454g) block of firm tofu*
 1/4 teaspoon ground turmeric
@@ -227,6 +237,7 @@ Freshly cracked black pepper
 ½ cup (120 mL) full-fat oat milk, (or other creamy plant milk)
 1 tablespoon olive oil or cooking oil of choice
 Sea salt or kosher salt to taste
+
 INSTRUCTIONS
 1.Drain the tofu. Line a cutting board with a few layers of paper towels or a thin dish towel. Place the tofu on top, then weigh it down with a heavy cookbook, or a large plate weighed down by a few cans of beans. Press the tofu for 15 minutes.
 2. Make the eggy sauce. In a bowl, whisk together the turmeric, garlic powder, onion powder, paprika, chipotle, kala namak, black pepper, tahini, and nutritional yeast. Pour in the milk gradually and whisk until you have a nice sauce.
@@ -244,8 +255,8 @@ Cook
 Total
 1 hour HR
 Author Nisha Vora
-Serving size:
-4
+Serving size: 4
+
 INGREDIENTS
 Tofu and Mushrooms
 1 (14- or 16-ounce / 400-454g) block of extra-firm tofu
@@ -271,6 +282,7 @@ Spicy Almond-Sesame Sauce
 1- inch piece fresh ginger, minced or grated
 3 garlic cloves, crushed
 2 tablespoons water
+
 INSTRUCTIONS
 1. Preheat the oven to 425°F/218°C. Line two baking sheets with parchment paper (so the tofu and mushrooms don’t stick to the pan).
 2. Drain the tofu and press it (how to press tofu instructions are in the blog post under the section “How to make crispy sesame tofu and mushrooms”).
@@ -288,6 +300,7 @@ Description:
 Total Time: 55 mins
 Author Katie Webster
  YIELD: 12 cups
+
 Ingredients
 2 teaspoons coriander seeds *see ingredient note
 1 teaspoon cumin seeds *see ingredient note
@@ -307,6 +320,7 @@ Ingredients
 1 teaspoon salt, or to taste
 1/2 cup chopped cilantro
 4 1/2 teaspoons (or 1 1/2 tablespoons) lemon juice, or to taste
+
 Instructions
 1. Place coriander and cumin in a small skillet and set over medium heat. Cook, swirling the skillet often until the seeds are fragrant and starting to pop and lightly smoke, 2 to 3 minutes. Remove them from the heat and transfer them to a mortar and pestle or coffee grinder. Coarsely grind them.
 2. Heat oil in a large heavy bottom soup pot over medium-high heat. Add onion, carrot and parsnips (or turnip) and cook, stirring often until the onion is starting to brown, about 10 to 13 minutes. Add in garlic, and cook for 30 seconds. Stir in the ground cumin and coriander, smoked paprika, oregano, turmeric and pepper and stir to coat the onion mixture with the spices. Cook, stirring for 30 seconds to bloom the spices.
@@ -316,14 +330,12 @@ Instructions
 
 Topic: Middle Eastern Lentil Soup (Shorabet Adas)
 Description:
-Prep Time
-5 minutes mins
-Cook Time
-25 minutes mins
-Total Time
-30 minutes mins
+Prep Time 5 minutes mins
+Cook Time 25 minutes mins
+Total Time 30 minutes mins
 Author Heifa
 Servings: 5 bowls
+
 Ingredients
 1.5 cups Red Lentils
 6 cups Water or Vegetable stock
@@ -338,6 +350,7 @@ Salt & Pepper to taste
 What to serve this soup with:
 Lemon wedges
 Pita chips
+
 Instructions
 1. In a pot, add the olive oil. To that, add the onions, garlic, and carrots. Add salt and pepper to this and then saute for 5 minutes until fragrant.
 2. To that, add the lentils and saute for a few minutes. Season with the cumin, turmeric, and crushed bouillon cube. Mix together.
@@ -351,15 +364,12 @@ The Eggs in Tomato Sauce with Chickpeas & Spinach. "Awesome choice! Here is the
 
 Topic: Eggs in Tomato Sauce with Chickpeas & Spinach
 Description:
-Prep Time:
-20 mins
-Additional Time:
-5 mins
-Total Time:
-25 mins
+Prep Time: 20 mins
+Additional Time: 5 mins
+Total Time: 25 mins
 Author Hilary Meyer
-Servings:
-4
+Servings: 4
+
 Ingredients
 2 tablespoons extra-virgin olive oil
 4 cups baby spinach, chopped (about 5 ounces)
@@ -371,6 +381,7 @@ Ingredients
 4 large eggs
 1 tablespoon chopped fresh thyme
 ½ teaspoon ground pepper
+
 Instructions
 1. Heat oil in large skillet over medium heat. Add spinach and garlic. Cook, stirring, until the spinach has wilted and the garlic is beginning to brown, about 2 minutes.
 2. Reduce heat to medium-low. Add tomatoes, chickpeas, cream and salt. Adjust heat to maintain a simmer. Crack an egg into a small bowl, taking care not to break the yolk. Make a well in the sauce roughly large enough to hold the egg and slip it in so that the yolk and most of the white is contained (some white may spread out). Repeat with the remaining eggs, evenly spacing them around the pan. Sprinkle the sauce with thyme; cover and cook until the eggs reach desired doneness, 6 to 8 minutes for medium-set. Remove from the heat and sprinkle with pepper."
@@ -386,6 +397,7 @@ Servings:
 4
 Yield:
 5 cups
+
 Ingredients
 1 tablespoon coconut or canola oil
 4 cups cauliflower florets
@@ -395,8 +407,253 @@ Ingredients
 1 1/2 cups tikka masala sauce (see Tip)
 2 tablespoons butter
 Fresh cilantro for garnish
+
 Instructions
 1. Heat oil in a large skillet over medium-high heat. Add cauliflower and salt; cook, stirring occasionally, until lightly browned, about 2 minutes. Add water; cover and cook until the cauliflower is tender, 3 to 5 minutes. Add chickpeas and sauce; cook, stirring occasionally, until hot, 1 to 2 minutes. Remove from heat and stir in butter. Serve topped with cilantro, if desired."
 
+The Baked Seafood au Gratin. "Great choice! Here is the recipe: Prep Time:
+25 mins
+Cook Time: 1 hr
+Total Time: 1 hr 25 mins
+Author Katy B. Minchew
+Servings: 8
+
+Ingredients
+1 cup butter, divided
+1 onion, chopped
+1 green bell pepper, chopped
+1 cup all-purpose flour, divided
+1 pound fresh crabmeat
+4 cups water
+1 pound fresh shrimp, peeled and deveined
+½ pound small scallops
+½ pound flounder fillets
+3 cups milk
+1 cup shredded sharp Cheddar cheese
+1 tablespoon distilled white vinegar
+1 teaspoon Worcestershire sauce 
+½ teaspoon salt
+1 pinch ground black pepper
+1 dash hot pepper sauce
+½ cup grated Parmesan cheese
+
+Instructions
+1. Melt 1/2 cup butter in a heavy skillet. Add onion and bell pepper; sauté until tender. Mix in 1/2 cup flour and cook over medium heat for 10 minutes, stirring frequently. Stir in crabmeat, remove from the heat, and set aside.
+2. In a large Dutch oven, bring water to a boil. Add shrimp, scallops, and flounder; simmer for 3 minutes. Drain, reserving 1 cup cooking liquid. Set seafood aside.
+3. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one 9x13-inch baking dish.
+4. In a heavy saucepan, melt remaining 1/2 cup butter over low heat. Stir in remaining 1/2 cup flour; cook, stirring constantly, for 1 minute. Gradually add milk plus 1 cup reserved cooking liquid. Increase the heat to medium and cook, stirring constantly, until mixture is thickened and bubbly. Mix in Cheddar, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Stir in cooked seafood.
+5. Press crabmeat mixture into the bottom of the prepared baking dish to form a crust. Spoon seafood mixture over crust and sprinkle with Parmesan.
+6. Bake in the preheated oven for 30 minutes, or until lightly browned. Serve immediately."
 
 
+The Cioppino Seafood Stew With Gremolata Toasts. "Ok! Here is the recipe: 
+Total Time 1½ Hours
+Author Rhoda Boone
+Yield Makes 6 servings
+
+Ingredients
+3 garlic cloves, divided
+2 tablespoons extra-virgin olive oil
+¾ cup finely chopped onion
+½ cup packed sliced fennel
+¼ cup finely chopped celery
+1 teaspoon kosher salt, divided
+½ teaspoon freshly ground black pepper, divided
+½ teaspoon red-pepper flakes
+½ pound cleaned squid, bodies sliced into ½-inch rings, tentacles halved lengthwise if large
+½ tablespoon tomato paste
+1 teaspoon dried oregano
+1 cup dry white wine
+1 15-ounce can crushed tomatoes
+2 bay leaves
+1 8-ounce bottle clam juice
+1½ cups seafood stock or vegetable broth
+½ stick (4 tablespoons) unsalted butter, room temperature
+3 tablespoons chopped flat-leaf parsley, divided
+½ teaspoon lemon zest
+1 baguette, sliced and toasted
+1 pound littleneck clams, soaked in water for 1 hour
+½ pound medium tail-on shrimp, peeled and deveined
+1 pound mussels, scrubbed and de-bearded
+½ pound skinless flaky white fish such as bass, halibut, hake, or cod, cut into 1-inch pieces
+
+Instructions
+1. Mince 2 of the garlic cloves. In a large pot over medium heat, heat oil. Add onion, fennel, celery, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the minced garlic and red-pepper flakes. Continue to cook, stirring constantly, until garlic is golden and fragrant, 1 to 2 minutes more.
+2. Reduce heat to medium-low and add squid. Cook, stirring occasionally, until squid is opaque and tender and the released juices reduce, 15 to 20 minutes. Add tomato paste and oregano and cook, stirring, 1 minute.
+3. Add wine, raise heat to medium-high, and cook until cooking liquid is reduced by half, 5 to 7 minutes. Add tomatoes with their juice, bay leaves, clam juice, and stock. Bring to a boil, reduce to a simmer, and cook, covered, 30 minutes. Stir in ¼ teaspoon each salt and pepper. Taste and adjust seasoning.
+4. Meanwhile, in a small bowl, mix the butter, 1 tablespoon parsley, lemon zest, and ¼ teaspoon salt together. Cut remaining garlic clove in half and rub the cut sides on the toasts. Spread the flavored butter on the toasts.
+5. When ready to serve, heat the pot to medium and add clams, cover, and cook for 3 minutes. Stir in the shrimp and mussels. Arrange the fish on top of the stew, cover, and simmer until shellfish opens and fish and shrimp are firm and opaque, about 5 minutes more. Discard bay leaves and stir in remaining 2 tablespoons parsley.
+6. Serve cioppino immediately in large soup bowls with gremolata toasts alongside."
+
+
+The Marry Me Chicken Recipe, "Nice choice! Here is the recipe: 
+Prep: 12 mins
+Cook: 16 mins
+Total: 28 mins
+Author Laurel Randolph
+Servings: 4 servings
+
+Ingredients
+3 tablespoons all-purpose flour
+1/2 teaspoon fine salt, more to taste
+4 chicken breast cutlets (1 to 1 1/2 pounds)
+2 tablespoons olive oil
+3 cloves garlic, minced or finely grated
+1/4 cup dry white wine
+3/4 cup low-sodium chicken broth
+1/2 cup heavy cream
+1/3 cup sun-dried tomatoes, coarsely chopped
+1/2 teaspoon dried oregano
+1/4 teaspoon red pepper flakes, or to taste, more for garnish
+1/2 cup freshly grated parmesan cheese
+1 tablespoon fresh lemon juice
+2 tablespoons finely chopped fresh basil or parsley, for garnish
+
+Instructions
+1. Gather the ingredients.
+2. Stir together 3 tablespoons all-purpose flour and 1/2 teaspoon fine salt in a shallow bowl or plate. Lightly dredge each side of 4 chicken breast cutlets (1 to 1 1/2 pounds) in the flour mixture, shaking off any excess.
+3. Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil to the hot pan and heat until it shimmers. Add the cutlets in a single layer and cook, undisturbed, until the bottom is golden brown and the chicken releases easily from the pan, 3 to 4 minutes.
+4. Flip the chicken and brown on the other side until cooked through, 2 to 4 minutes more. (The chicken should reach an internal temperature of 165 at the thickest part of the cutlet.) Remove the chicken to a plate and set aside.
+5. Reduce the heat to medium and add 3 cloves garlic, minced. Cook, stirring constantly until fragrant, about 30 seconds. Add 1/4 cup dry white wine and scrape any brown bits from the bottom of the pan. Simmer until you can no longer smell alcohol, about 1 minute.
+6. Add 3/4 cup low-sodium chicken broth, 1/2 cup heavy cream, 1/3 cup sun-dried tomatoes, coarsely chopped, 1/2 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes. Bring to a simmer, then reduce the heat to medium-low to maintain a simmer.
+7. Add 1/2 cup freshly grated parmesan cheese a little at a time, stirring after each addition, until all of it is melted. Add 1 tablespoon fresh lemon juice and stir to combine. Nestle the chicken into the sauce and simmer until warmed through and the sauce is thickened slightly, 4 to 5 minutes.
+8. Taste the sauce for seasoning and adjust as needed. Serve garnished with 2 tablespoons finely chopped fresh basil and a sprinkle of red pepper flakes, if desired."
+
+
+The Creamy Chicken and Herb Pasta, "Fantastic choice! Here is the recipe for that dish: 
+Prep: 15 mins
+Cook: 40 mins
+Total: 55 mins
+Author Nicole Hooper and Sharon Hsu
+Servings: 4
+
+Ingredients
+4 small boneless skinless chicken breasts (about 1 1/2 pounds total)
+1 teaspoon fine salt
+3/4 teaspoon ground black pepper, divided
+2 tablespoons neutral oil, such as canola
+2 tablespoons unsalted butter
+1/4 cup finely chopped shallot
+3 large cloves garlic, finely chopped (1 tablespoon)
+1 tablespoon finely chopped fresh herbs (such as thyme, rosemary, parsley, and sage), plus more parsley for garnish
+1/2 cup dry white wine
+1 cup chicken stock
+1 cup heavy whipping cream
+2 teaspoons Dijon mustard
+12 ounces dry fettuccine pasta
+1/2 cup (2 ounces) grated parmesan
+
+Instructions
+1. Gather the ingredients.
+2. Pat 4 small boneless skinless chicken breasts dry with paper towels and sprinkle evenly with 1 teaspoon fine salt and 1/2 teaspoon ground black pepper.
+3. Heat 2 tablespoons neutral cooking oil in a large skillet over medium-high. Place the chicken in the skillet and cook, undisturbed, until browned on the bottom, 5 to 6 minutes. Flip the chicken and cook until lightly browned on the second side, about 3 minutes (the chicken will not be cooked through at this point). Transfer the chicken to a plate and set aside.
+4. Reduce the heat to medium and add 2 tablespoons unsalted butter to the skillet. Add 1/4 cup finely chopped shallot, 3 large garlic cloves, finely chopped, and 1 tablespoon finely chopped fresh herbs, and cook, stirring often, until softened, about 2 minutes.
+5. Pour in 1/2 cup dry white wine, increase the heat to medium-high, and cook, stirring and scraping the bottom of the skillet to deglaze, until reduced by about half, about 3 minutes.
+6. Pour in 1 cup chicken stock and cook, stirring occasionally, until reduced by about half, 5 to 6 minutes.
+7. Pour in 1 cup heavy whipping cream and stir in 2 teaspoons Dijon mustard and the remaining 1/4 teaspoon ground black pepper. Bring to a simmer over medium.
+8. Place chicken breasts back into the simmering cream mixture, cover, and reduce the heat to medium-low. Cook, covered, until the chicken is cooked through and registers 160 F on an instant read thermometer inserted into the thickest part, about 8 minutes.
+9. Meanwhile, bring a large pot of well-salted water to a boil and cook 12 ounces dry fettuccine pasta according to the package directions for al dente. Drain the pasta, reserving 1/2 cup pasta cooking water.
+10. Transfer the chicken to a cutting board to rest for 5 minutes before slicing.
+11. Gradually stir 1/2 cup (2 ounces) grated parmesan and the reserved 1/2 cup pasta water into the cream sauce and simmer, stirring occasionally, until slightly thickened, 2 to 3 minutes.
+12. Using tongs, transfer the pasta to the skillet. Cook, tossing occasionally, until the pasta is evenly coated in sauce, 1 to 2 minutes.
+13. Divide the pasta evenly among 4 bowls. Slice the chicken breasts and arrange on top of the pasta. Garnish with parsley and serve immediately."
+
+
+The BEEF STEAK AND ROOT VEGETABLE HASH, "Ok! Here is the recipe: Total Time: 1 hour
+Author beefitswhatsfordinner
+Serves: 4 
+
+INGREDIENTS:
+12 ounces cooked (leftover) beef steak, cut into 3/4-inch cubes
+1 teaspoon salt, divided
+1 teaspoon rubbed sage, divided
+1/2 teaspoon dried rosemary leaves, divided
+3 cups diced carrots (1/2 inch), about 1 pound
+3 cups diced parsnips (1/2 inch), about 1 pound
+1-1/2 cups diced yellow onion, about 1 medium onion
+1/4 teaspoon pepper
+1/4 cup water
+1 tablespoon olive oil
+
+Instructions
+1. Combine beef steak, 1/2 teaspoon salt, 1/2 teaspoon sage and 1/4 teaspoon rosemary in medium bowl.  Set aside.
+2. Combine carrots, parsnips, onion, remaining 1/2 teaspoon salt, remaining 1/2 teaspoon sage, remaining 1/4 teaspoon rosemary and pepper in large bowl; toss to coat vegetables. Preheat 12-inch cast-iron pan until hot.  Add vegetable mixture and water. Cover tightly and cook 10 to 12 minutes or until vegetables are crisp-tender and water has almost evaporated, stirring once. Stir in oil; cook, uncovered, 8 to 10 minutes or until vegetables are tender and begin to brown, stirring occasionally.
+3. Add steak to vegetable mixture. Cook 5 minutes or until steak is heated through, stirring occasionally, adding 1 to 2 tablespoons water, if needed to avoid sticking.
+
+SAFE HANDLING TIPS:
+Wash hands with soap and water before cooking and always after touching raw meat.
+Separate raw meat from other foods.
+Wash all cutting boards, utensils, and dishes after touching raw meat.
+Do not reuse marinades used on raw foods.
+Wash all produce prior to use.
+Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
+Cook Ground Beef to 160°F as measured by a meat thermometer.
+Refrigerate leftovers promptly.
+
+
+The Herb – Garlic Steak, "Ok! Here is the recipe for that dish: Author Kymberlie Stallings
+
+INGREDIENTS
+2 steaks, 1 inch thick (any steaks, even sirloin tip steaks)
+3 tblsp Garlic‐Herb Rub (1 tbsp. thyme, 1 tbsp. rosemary, 2 tbsp. oregano, 1 tsp. fennel, 2 tsp. garlic powder, 1.5 tbsp. coarse salt, 2 tsp freshly ground pepper)
+2 tblsp olive oil
+2 tblsp butter
+1/3 c. bourbon
+
+Instructions
+1. Generously coat each steak with the rub. Set aside at room temperature, about 30 minutes to an hour.
+2. Heat the skillet over a medium‐high flame. Add oil and butter. Once melted and splattering slightly, add meat. Cook about 5‐6 minutes on each side. Remove steaks and tent with foil.
+3. Turn the heat to low, add bourbon, and simmer 2 minutes longer, stirring constantly and scraping any browned bits. Set the steaks on warmed plates, top with the bourbon sauce, and serve. Buen provecho!"
+
+
+The Low-and-Slow Pulled Pork (Smoked Pork Shoulder) Recipe, "Great choice! Here is the recipe for that dish : 
+Prep: 10 mins
+Cook: 12 hrs 30 mins
+Active: 3 hrs
+Dry-Brining Time: 8 hrs
+Total: 20 hrs 40 mins
+Author Daniel Gritzer
+Serves 6 to 8
+
+Ingredients
+One 10-pound (4.5kg) skinless, bone-in pork butt, or one 6-pound (2.7kg) skinless, boneless pork butt (see note)
+Kosher salt
+Brown or yellow mustard, for slathering
+Hot sauce, such as Texas Pete, for slathering (optional)
+Lean and Mean Dry Rub for Pulled Pork
+Eastern North Carolina Vinegar-and-Pepper Barbecue Sauce
+Potato buns, for serving
+Coleslaw, for serving
+
+Instructions
+1. The Day Before You Begin Smoking: Set a wire rack over a rimmed baking sheet. Season pork shoulder generously all over with salt and set on the wire rack. Refrigerate at least overnight (8 hours) or up to 24 hours.
+2. Lift pork shoulder and remove wire rack, then set shoulder directly on rimmed baking sheet. Turn pork shoulder fat cap side down. Rub a generous and even coating of mustard and hot sauce (if desired) all over the exposed sides of the pork shoulder.
+3. Sprinkle dry rub evenly all over the slathered sides of the shoulder, creating a coating that's thorough but not too heavy. Turn pork shoulder fat cap side up. Repeat slathering and sprinkling of dry rub on that final side.
+4. Preheat smoker to 225°F (105°C) and prepare with the hardwood of your choice. (How you do this will depend on your smoker; some burn logs of wood, some burn charcoal with wood chunks or chips sprinkled on top, some burn pellets, some are electric, and some use gas.) You'll want to maintain a relatively even 225°F temperature for the duration of the cooking time, with a continuous supply of clean smoke. (The smoke should look like thin blue wisps, not heavy white clouds.)
+5.Set pork in smoker, fat cap side up. Fill a disposable aluminum roasting pan with an inch or two of water and set it in the smoker as well. If your smoker doesn't have a drip tray, put the pan of water below the pork to catch grease; if it does, set the tray wherever there's space.
+6. Smoke pork shoulder until a leave-in probe thermometer registers 195°F (91°C) in the center; make sure the thermometer is not touching a bone. This can take roughly 12 to 15 hours. It's impossible to give a more precise time estimate, since this depends on several variables, including how even the smoker temperature is, the size and thickness of the shoulder, and other factors. A boneless shoulder will cook faster than a bone-in one, but in either case, monitor the temperature frequently as it approaches its goal. Remove pork shoulder from smoker and let rest 20 minutes.
+7. Using two forks or a set of bear claws, shred pork into thin, stringy strands, breaking up any un-rendered fat into small pieces. Discard bones and/or butcher's twine used to truss a deboned shoulder (see note) as you find them. Break up the bark (the dark crust on the pork) into small pieces and mix into the pulled pork. Mix well again to distribute the bark and fat. Chop pork more finely, if desired.
+8. Sprinkle barbecue sauce on top of pork to your taste, stirring to mix it in thoroughly. Season with additional salt, if desired.
+9. Pile pulled pork onto potato buns, then top with coleslaw. Close sandwiches and serve, passing more barbecue sauce at the table."
+
+
+The Easy Grilled Pork Tenderloin, "Ok! Here is the recipe: Prep
+5 mins
+Cook
+45 mins
+Dry-Brining Time
+45 mins
+Total
+95 mins
+Author Daniel Gritzer
+Serves
+4
+Ingredients
+Two whole 1-pound (450g) pork tenderloins, trimmed of silverskin
+Kosher salt
+Freshly ground black pepper
+Instructions
+1. Sprinkle pork tenderloins all over with salt, place on a wire rack set over a rimmed baking sheet, and refrigerate for at least 45 minutes and up to 24 hours.
+2. Light a chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of coal grate and set grilling grate in place. Alternatively, set half the burners of a gas grill to high heat. Cover grill and allow to preheat for 5 minutes. Clean and oil grilling grate.
+3. Season tenderloins all over with pepper, then set over hot side of grill and cook, turning often, until well browned on all sides, about 15 minutes. Move tenderloins to cooler side of grill and continue to cook, turning often, until an instant-read thermometer inserted in the center registers 120 to 130°F (49 to 54°C) for medium-rare or 130 to 140°F (54 to 60°C) for medium. Transfer pork to a carving board and let rest for 10 minutes.
+4. Carve pork tenderloins and serve as desired."