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World’s Best Carolina Pulled Pork [+ Video]

82 Reviews

Want to make the best pulled pork from your own kitchen? The key to making this Carolina pulled pork recipe is the brine.

Carolina pulled pork recipe

Creating the Best Pulled Pork Recipe

When I think of BBQ, I can’t help but think of slow and low style, the Carolina way. In order to cook the best pulled pork, it’s essential that you plan ahead and spend some time prepping and cooking that delicious meat at those lower temperatures. This helps bring out all those flavors that melt in your mouth and allows that pork to literally fall apart. I know, we are all lazy and don’t want to, but trust me, this Carolina pulled pork recipe is so easy your dog could do it.

This recipe may seem like a process, but here’s the deal: you really just plop the pork in the fridge to marinate, and then transfer it to the oven. Although it takes a long time, you’re just going about your everyday life so it’s really not extra work on your part.

These idea for this pulled pork recipe come from watching Diners, Drive-Ins and Dives. Shout out to Guy, who gets to eat for a living! We occasionally watch his show on Netflix at night, and first of all, it makes us so hungry, but we also feel like we can totally guess when he doesn’t really enjoy something. We wish we could find out what he really thinks are the best and the worst of the places he has tried.

Anyway, I got a little off topic. Here are the secrets to the world’s best Carolina pulled pork.

close up of homemade pulled pork

Carolina Pulled Pork Ingredients

There are three main components to this pulled pork recipe: the brine, the dry rub seasoning, and the homemade bbq sauce.

For the pulled pork brine, you’ll need water, apple cider, kosher salt, dark brown sugar, some of the dry rub (more on that in a moment), bay leaves, and red pepper flakes.

Note that you’ll be using apple cider, NOT cider vinegar, in the pork shoulder brine. But many of our readers have missed that and added pure vinegar and so we had no choice but to try it since so many of you loved the results. Sure enough, it was great! So we prefer the juice but hey, vinegar is fun too! Apple cider adds a little more flavor without ever tasting like apple, and all you have to do is dump it in.

For the pulled pork seasoning, we like to use a blend of onion powder, smoked paprika, garlic powder, chili powder, kosher salt, pepper, cayenne, dry mustard, cumin, and brown sugar.

Finally, the homemade bbq sauce is completely optional but our family goes crazy for it. We make our sauce with apple cider vinegar, white vinegar, brown sugar, chili powder, red pepper flakes, and salt. Of course, you’re welcome to use a store-bought sauce, but if you’re looking for the best pulled pork recipe ever, well, you need to use homemade sauce.

What’s the Best Pork for Pulled Pork?

To make the best pulled pork, you’ve got to start with the best cut of meat. Most barbecue restaurants use whole pork shoulders, but they’re rarely available in grocery stores. If you find a whole shoulder, use it. Otherwise, we recommend a Boston butt, which is half of the shoulder, the other half being the picnic shoulder.

how to make pulled pork in the oven

How to Make Pulled Pork in the Oven

This pulled pork recipe looks lengthy, but each step of this recipe is incredibly easy. Here’s a quick overview of how to make pulled pork in the oven:

  1. Stir together the pork shoulder brine and let the pork soak in it for 12 to 24 hours.
  2. Remove the pork from the brine and place it in a large baking dish, then pat it dry with paper towels.
  3. Rub the pulled pork seasoning all over the meat, saving just a little of the dry rub for later.
  4. With the fat facing up, bake the pork at a low temperature until it registers 200ºF at the thickest part.
  5. Turn off the oven and let the pork rest for a couple hours.
  6. Take the pork out of the oven and remove the fat from the top. Then, shred the meat with two forks.
  7. Drain half the juices from the pork, then add the remaining dry rub and toss in the homemade bbq sauce.

How Long to Cook Pulled Pork

If you’re southern, you know this isn’t just a secret but practically a law in the south — LOW AND SLOW. I always laugh when people tell me they can’t make bbq, “I let it cook for over an hour and it was dry and hard as a rock!”

Bbq is very relaxed, just like southerners. It wants to hang out all day, and while you may think you’re overcooking it, you’re not! Our pork cooks for at least 12 hours, sometimes more if it’s a bigger butt (I feel like there should be a joke in there). Do not rush it.

Can I Make Pulled Pork on a Smoker?

If you’d rather make smoked pulled pork instead of oven pulled pork, we recommend following our Smoked Pulled Pork Recipe. It gives step-by-step instructions on smoking pulled pork on a Traeger.

Carolina pulled pork in metal baking dish

How to Prep Carolina Pulled Pork in Advance

Reader Kate says:

“I’m heading up to my cabin and need a dinner for a large crowd a few hours after we arrive, wondering if I can cook the pork and then finish it off in the grill when we arrive? Or if it’s better to do all steps and then reheat it on arrival? Looks delish.”

Great question! We do this ALLLLLLL the time. Go ahead and make this pulled pork recipe, and then you have two choices. Pull it out of the oven and put it straight into the car and it will rest on the way to the cabin and be ready to eat two hours later.

Or make it, rest it, cool it and place in freezer bags, or to be honest, we use this Foodsaver and just suck the air out and freeze pork for use over the next three months. It’s super easy, and tastes perfectly fresh when we reheat. We just place it in the fridge to defrost and then reheat in a large pan with foil in a low oven or stove top with a little oil in the pan and a lid to keep the steam in so it’s juicy.

How to Reheat Pulled Pork

Turn on your oven and set the temperature to 250°F. Then, cover your meat with foil and put it into the oven when it’s ready. After you put it into your oven, let it heat for 30 minutes or until reaching an internal temperature of 165 °F.

best pulled pork sandwich on wooden serving board

Tips to Making the Best Pulled Pork

The key thing to remember when making this pulled pork recipe is to let the meat rest after it’s finished cooking. I told you, it’s lazy. Letting it rest redistributes the juices, and because it’s big and cooked for a long time you’re going to want to let it rest longer — like an hour or even two — before shredding.

Perhaps the biggest secret of all, and one that I cannot claim as my own as this is where Triple D (Diners, Drive-Ins and Dives) comes in, is to sprinkle a little more of the rub onto the meat before serving. We noticed many bbq joints weren’t just slathering on the sauce, but actually sprinkling that dry rub all over the shredded meat and tossing to let it sink it. You won’t believe what a difference it makes!

You can also use another type of bbq sauce in this pulled pork recipe! Carrian likes a thick, sweet sauce or a Carolina vinegar bbq, and I love this Carolina Mustard BBQ Sauce on my homemade pulled pork.

What to Serve with Carolina Pulled Pork

We recommend firing up the grill and making grilled corn to go with this Carolina pulled pork. It is so dang good every time! And just for pure comfort, add a side of Southern macaroni and cheese. A few other pulled pork sides we love are:

More Decadent MAIN DISHES You Must Try:

This pulled pork is the best I've ever had and it's made in the oven! Check out my south carolina husband's secrets for the best pork!

World's Best Carolina Pulled Pork

4.55 from 82 votes
Prep Time: 1 day
Cook Time: 14 hours
Total Time: 1 day 14 hours
Servings: 10
Want to make the best pulled pork from your own kitchen? This recipe for the world's best Carolina pulled pork all starts with a brine.

  • 5-8 pound Pork Butt bone in and fat pad on top

For the Brine

  • 4 Cups Water
  • 4 Cups Apple Cider
  • 1/2 Cup Kosher Salt
  • 1/2 Cup Dark Brown Sugar
  • 3 Heaping Tablespoons Dry Rub
  • 2 Bay Leaves
  • 1 Pinch Red Pepper Flakes

For the Dry Rub

  • 1 Tablespoon Onion Powder
  • 1 Heaping Tablespoon Smoked Paprika
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Chili Powder
  • 1 1/2 Tablespoon Kosher Salt
  • 1 Tablespoon Pepper
  • 2 Teaspoons Cayenne Powder
  • 2 Teaspoons Dry Mustard
  • 1 Tablespoon Cumin
  • 1/2 Cup Dark Brown Sugar

For the BBQ Sauce (Optional)

  • 1/2 Cup Apple Cider Vinegar
  • 1/2 Cup White Vinegar
  • 1/4 Cup to 1/3 Cup Brown Sugar
  • 1/2 Teaspoon Chili Powder
  • 2 Pinches Red Pepper Flakes
  • Salt to taste

  • NOTE: This recipe should be started 2 days ahead of time as you need 24 hours in the fridge, 12-14 in the oven and 2 hours of resting.
  • Prepare the Dry Rub
  • Mix all of the ingredients together in a ziploc bag.
  • Set aside.
  • For the Brine
  • In a large stock pot, add the water, apple cider, salt, sugar, 3 tablespoons dry rub, pepper flakes and bay leaves.
  • Rinse off the pork and add to the pot making sure it is completely covered in the brine and add the lid.
  • Place in the fridge for 12 to 24 hours.
  • For the Sauce
  • In a glass jar, add the ingredients and place the lid on then shake to combine.
  • Set aside.
  • To Cook
  • Heat the oven to 225 degrees.
  • Remove the pork from the brine and place in a roasting dish or 9x13" baking pan as long as the sides don't touch the pan.
  • Pat very dry with paper towels.
  • Remove 2 tablespoons of the dry rub to another ziploc and set aside for after it is cooked.
  • Rub the remaining seasoning all over the pork and in any cracks or flaps.
  • With the fat facing up, place the pork in the oven with a meat thermometer.
  • Bake for 12-14 hours or until 200 degrees registers on the thickest part of the pork with a meat thermometer. *Remember to watch your oven, ours turns off automatically at 12 hours so I have to turn it back on.
  • At this point you can turn off the oven and leave the pork in there to rest for two hours or if you have more baking to do place foil over the meat and allow to rest on the stove.
  • Once the meat has rested, remove the fat from the top and using two forks, shred the meat and remove the bone.
  • Drain half of the juices out and add the remaining dry rub to taste, toss to coat and drizzle a little vinegar sauce over everything.
  • Serve immediately as is or on buns.
Nutrition Facts
World's Best Carolina Pulled Pork
Amount Per Serving (1.5 cup)
Calories 445 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Cholesterol 136mg45%
Sodium 6886mg299%
Potassium 953mg27%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 31g34%
Protein 43g86%
Vitamin A 280IU6%
Vitamin C 1mg1%
Calcium 79mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Hands down, world's best pulled pork, the easy secrets to make it and it's all done in the oven!

best pulled pork recipe

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About the authors

Cheney Family

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

Leave a comment

  • Hi,
    I bought your book and wanted to try this and it looks delicious. I have never done this kind of cooking before. Do you brine it one day, cook it the next and reheat to serve the next? Is that why you start 2 days before serving? Or are you up cooking in the middle of the night to be able to have a 5pm dinner? Also does it stay reasonably hot when resting even out of the oven? I am concerned because food is not supposed to be kept between 40-139 degrees for more than 2 hrs because it can developer food poisoning. I am wondering if you have information that can help me put the temperature and time in perspective regarding this recipe?
    Beautiful book by the way.
    Thank you for your help.

    • Reply
    • Hi Lisa! If you want to have a 5pm dinner, 2 hours of rest time takes you back to 3pm for pulling it out of the oven. So you are looking at putting it in the oven between 1am and 3am. Then you will want to have it in the brine for at least 24 hours, so you’ll want to put it in the brine late the night before. So let’s say you want dinner at 5pm on Saturday…on Thursday night, put it in the brine around 11pm. Pull it out of the brine on Friday night around 11pm and stick it in the oven. It will cook until around 11am-1pm on Saturday. Let it rest for a couple of hours and then shred it. That will take you until 3-4pm on Saturday. Cover it will foil, and it should stay plenty warm until your 5pm dinner. I hope that makes sense. I can brine for a little longer if needed. You can also always cover it with foil and stick it in the oven on warm until serving. All the hours are flexible and can bend to your schedule. Enjoy!!

      • Reply
  • This is by far the best pulled pork I’ve ever had, and I’m including some great bbq spots in there. I made it exactly as written, but I didn’t bother with the vinegar sauce on that last step, it was so incredibly perfect on it’s own. The bark on the pork was so scrumptious, I ended up scraping the fat off and then tearing the bark and putting it back in with the shredded meat. I brought this to a party- it was a huge hit. This will be my go to pulled pork recipe for life!

    • Reply
    • Yahoo!! Love to hear this Meghan! We love sure love it!!

      • Reply
  • Excellent recipe!! – but I do have a question on the optional BBQ sauce. You have sauce recipe under “Carolina Mustard BBQ Sauce and Vinegar Sauce”, where the eastern vinegar recipe calls for the following:

    For the Vinegar Base BBQ
    • 1 Cup White vinegar
    • 1/4 Cup Ketchup
    • 1/4 Cup Apple Cider
    • 1 1/4 Teaspoon Texas Pete’s Hot sauce or Franks is fine
    • 3 Tablespoons Brown sugar
    • 2 Teaspoons Salt
    • 1 1/4 Teaspoons Crushed red pepper
    • 1 teaspoon Black pepper

    How would this recipe for this dish be in comparison? Was there a reason this was not used in the cooking recipe noted here?

    Thank you !!

    • Reply
    • The recipe listed in the recipe card is a purely vinegar based sauce so it is really runny and delicious for drenching the pork in. The Carolina Vinegar Base Sauce you have listed is more of a traditional bbq sauce with the ketchup in it. It is thicker and also has a little more heat. It is perfect for dipping the pulled pork in and putting on top for a sandwich. We absolutely love both! It just depends on what flavor and style of BBQ sauce you want! Enjoy!

      • Reply
  • Hi! I’ve made this before and it was so amazing I’m making it for Thanksgiving….we are not traditional people. Haha. My question is, I’m making a 5lb butt and need to check the timeframe due to work schedules. I want to serve at noon Thursday so I’m thinking in brine 5am Wednesday and in the oven at 10pm Wednesday.

    • Reply
    • Hey Kristen! I love non-traditional Thanksgivings! I would start the brine a little earlier so it can brine for 24 hours. Maybe through it in brine late Tuesday night? Otherwise, I think your plan sounds perfect!

      • Reply
  • Hi! Will be making this starting tmw (brining) and then in the oven Friday. As far as the thermometer, is it something that sticks in the meat the whole time it’s cooking? Sounds like a silly question but I just don’t know what’s the ‘right’ thermometer for that is? Can I just check after say 12-14 hrs? And I’ll also be doing 2 at the same time…do I need to rotate sides in the oven 1/2 way through or for a longer time? Both are 7.9 lbs. excited for the end results, thank you for this recipe.

    • Reply
    • Hey Shar! No, don’t leave the thermometer in the whole time. Just use it to check the temperature after 12 hours and periodically afterward until they reach temperature. You shouldn’t need to rotate the two pork butts, unless your oven has known hot spots, but it will probably take closer to 14 hours for them both to come to temperature. Can’t wait to hear what you think! Enjoy!

      • Reply
  • This recipe is amazing.  It’s worth every minute of prep, and makes enough to serve a crowd of people (who will be your new best friends!).

    Question:  is soaking in the brine for more than 24 hours recommended?  If so, how much longer?  I’m doing the math for how long it would soak before putting it in the oven for the 12-14hrs, and then 2hr resting period, for it to be ready at the proper time 😉

    • Reply
    • Brining for much more than 24 hours isn’t recommended. Brining for too long starts to have an adverse effect on the meat. So glad you enjoy this! It is one of our very favorites!

      • Reply
  • So quick question… I am making a 2lb with no bone because it was on sale, how long would I cook it?

     Love this recipe, I’ve made it a couple times so far and like everyone else is saying rave reviews from all that eat it! Thanks for a wonderful recipe!!! ❤🥰

    • Reply
    • Hi Georgia! I would go with 6-8 hrs! Enjoy!

      • Reply
  • Can this be made in a crockpot? and if so how long?

    • Reply
    • Hey Alex! Yes this can be done in the crockpot, but we’ve found that it doesn’t do it justice. It is also hard to fit the size of pork butt you need into a crock pot. If you decide to try it, it will cook for the same amount of time.

      • Reply
  • Hello, I will be making this for my kids birthday party this weekend. Can I cook two 7 lbs each at the same time in the oven? I don’t know if I should do one on Friday and the other on Saturday or doing both together. Also is a thermometer actually needed?

    • Reply
    • Yes, you can totally do two at a time. You will just need to cook them for an extra hour or so. The thermometer will be pretty crucial to make sure they both come reach the correct temperature. Enjoy!

      • Reply
  • I have made this once before, and it got RAVE reviews! Our son is getting married, and I would like to serve it at the wedding, but I will need to make ahead and freeze. Any tips on how to freeze and thaw with the best results! Thanks so much for an amazing recipe!!

    • Reply
    • Hi Susan! Congrats on your son getting married! There are sections in the post about making it ahead of time, freezing it, and reheating it. Let me know if you have any other questions!

      • Reply
  • I have made bar-b-q on several occasions through the decades and always thought it was pretty good.
    Hit and miss sometimes though.
    I made this recipe for the 1st time with a Carolina vinegar based sauce. Well after cooking the pork I thought I had burnt the meat to a crisp! But, after pulling it then tasting it I really had to shake my head to believe I had actually cooked something that tastes better than any restaurant style barbecue I had ever had!
    Thank you so much and yes!!!!!This is the world’s best barbecue recipe.
    FYI… I am cooking the pork to make this recipe again as we speak! Lol
    Ummmm. I can’t wait! 🥰

    • Reply
  • I have me home made barbecue on several occasions through the years kand always thought it was pretty good.
    Hit and miss though.
    I made this recipe for the 1st time with Carolina vinegar based sauce and thought I had burnt the meat to a crisp! But, after tasting it I really had to shake my head to believe I hd actually cooked something that tastes better than any restaurant style barbecue I had ever had!
    Thank you so much and yes!!!!!This is the world’s best barbecue recipe.
    FYI… I am cooking the pork to make this recipe we speak! Lol
    Ummmm. I can’t wait 🥰

    • Reply
    • You have made our day!! Thank you! So glad you love this recipe as much as we do!

      • Reply
  • I’ve tried many different recipes when it comes to pulled pork but I stopped searching for the perfect recipe when I made this three years ago and it’s now my go to. I raise my own pigs on a small scale farm so we eat this often and people ask for my recipe all the time. Thanks! It really is amazing!

    • Reply
    • Yahoo!! Thank you Natalie! You’ve seriously made my day!

      • Reply
  • We love this recipe! This is our third time making it! Today, I put it in the oven as the directions say. Will 11 hours be okay? Will it be cooked through in that amount of time or is there an adjustment I can make for a little less time? Last time I used a crockpot but I want to try the oven today.

    • Reply
    • Hey Liz! 11 hours should be fine. Just check the internal temperature. Make sure it is 200 degrees.

      • Reply
  • If i freeze this after shredding and tossing it with some of the rub, Should I bag in zip locks and pour some of its own juices over it so that it stays tender when thawed and reheated?

    • Reply
  • I read through a page or two of comments, but as there are 335 comments (wow!), I couldn’t read through all of them! I’m sorry if this has been asked and answered already, but you say drizzle some of the vinegar sauce over the meat. How much? And what do I do with the rest? I am planning on making both your mustard sauce and your other vinegar sauce to serve with it. Am I being redundant? Can’t wait to make this for an party at my house for 60!

    • Reply
    • Hey Cici! The vinegar sauce on the meat is optional. The meat doesn’t really need it as it will be plenty juicy, but if you want that added flavor, you can add however much you want. We usually do a quick drizzle over the whole pan. You can make the rest of the sauce available to your guests to use. It will be a different type of sauce from the mustard based bbq sauce and the vinegar based mustard sauce. So you’ll end up having 3 sauces for people to choose from! Enjoy and let us know how it goes!!

      • Reply
  • Can I brine for 36 hours? I was going for 12 and plans changed a day. Keeping it in the fridge for 30-36 hours would work best for the timing now.

    • Reply
    • It can be left in the brine for another 8-10 hours and then just set it in a pan with plastic wrap, not foil. And keep it in the refrigerator until you’re ready to throw it in the oven. Enjoy!!

      • Reply
  • Making this today for the first time, and I’m loving all the comments! So excited to try it. I just have one question about the “optional” mix to drizzle on after the pork rests. I’m not a huge vinegar fan, so I wanted to know if the purpose of the drizzle is to add to the juiciness of the pork, or to add flavor? And does the combination of the two vinegars overcome the other flavors?

    • Reply
    • If you don’t like vinegar, then I would say skip it! It is plenty juicy without the sauce, it is just to add a different flavor dimension. You could also make it and just offer it on the side for others. You’re going to love this pork!!

      • Reply
      • Thank you so much! I will put it on the side then 🙂 Thank you!

  • Hey! When do you add the optional ingredients? After resting or before cooking? Thanks

    • Reply
    • Hey Michelle! Great questions! Those ingredients are for the vinegar sauce mentioned in step 10. So those are for after the meat rests. Enjoy!!

      • Reply
  • We love this recipe. Thank you for sharing!!

    • Reply
    • Isn’t it so dang good?! Thanks for the feedback Barbara!

      • Reply
  • I just want to confirm that I dont cover it to cook?

    Cant wait to taste it!0

    • Reply
    • Correct! Don’t cover!

      • Reply
  • If you are going to title your recipe “World’s Best Pulled Pork” first don’t give a recipe that calls for brining. Pork Butts and shoulders have so much fat in them you don’t need to brine. Brining is a waste of time and resources.

    Second, in the oven? Really? I get you are sharing a recipe. Heck, it is probably good. But when you claim “world’s best” you better not be using an oven. I smoke my meat and using an oven is an insult.

    A smoker on its worst day trumps the oven every time.

    My point here is be fair with your titles. Don’t fluff it just because.

    • Reply
  • This is now my standard recipe for BBQ! I have a method to produce my own apple cider using an instant pot, and a bag of granny smith apples, (among other ingredients) since apple cider is a seasonal item. I also use the brine and rub when bbqing a whole chicken. I totally endorse this recipe, an so do the members of my church.

    • Reply
    • Oh that is so smart! I want to make my own apple cider! So glad you enjoy this!! Thank you for the feedback!

      • Reply
  • I’ve made this twice and it’s absolutely delicious! Everyone loved it! Making it a third time for my nephew’s graduation this weekend!

    • Reply
    • Hurray!! It makes our day to hear that…seriously! Thanks Kelly and congrats to your nephew!!

      • Reply
  • Wow this is a great recipe. Have used exactly as written and adapted to use for the grill. So much flavor both ways! I did want to ask about the mustard based recipe you speak of- couldn’t find it here. I love the vinegar recipe but have always loved the Carolina mustard when available and also love to mix the two… Thank you for such an awesome recipe!

    • Reply
  • My pork butt is in the oven as I type this!!!!
    Born in Raleigh this has always been a favorite. Nothing like it served on a bun with cold slaw and a touch of hot sauce. I opted to use the oven method……Now in hour number five with approximately seven left to go.  The anticipation of this recipe on Easter Sunday seem too far away. Will come back with comments probably Monday. Thanks for sharing

    • Reply
    • I’m dying to hear what you think!!! Not you have me on the edge of my seat and slightly jealous that I didn’t make it for our Easter dinner!

      • Reply
  • Can I do it in my Roaster Oven instead of regular oven? And can I leave the wire rack in it?

    • Reply
    • I’ve never used a roaster oven, so I’m not sure on this.

      • Reply
      • I did it in my roaster oven and it turned out perfect. Going to make it again this weekend.

      • Woop woop!!

  • Cade, I’m with you.  Love boiled peanuts!!  Gonna try the pulled pork next week at the beach buy had to step  in on the boiled peanuts!  Sorry  Carrian. ❤

    • Reply
    • Haha! To each his own! Enjoy the pulled pork! We would love to hear how it goes!

      • Reply
      • This is my second time making your recipe. It’s great. My Grandchildren love it.
        However, at 225 degrees it is not getting done in 12 hours. Not even close.  I am cooking 5.5 lbs both times.
        What temp can I bump it up to for the same results as everyone is getting at 225?

      • Hi Debra! Every oven cooks a little differently. Try cooking it at 250 but I would start checking it at 8 or 9 hours just to be sure it doesn’t get over done. So glad you enjoy it!

  • This recipe sounds great! I was wondering if it ends up being sweet when it’s done?

    • Reply
    • There is a touch of sweetness but I would definitely call it a savory meal! Enjoy!

      • Reply
  • What would you recommend as cooking time for doing a 12 pound shoulder or two 6 pound shoulders? I have to make this for about 16-20 people.
    Also I made this last month and it was incredible! Such a good recipe! Thank you so much for sharing with all of us!

    • Reply
    • Technically, if you follow the recipe with an 8 pounder, that will feed 16-20 people. If you do two, just follow the same recipe and instructions. I haven’t tried a 12 pounder, so you’ll just have to test the internal temperature, but 14 hours should be plenty of time I think. Enjoy!!

      • Reply
  • Ok, I am reading through comments and cannot exactly find my answer. I have apple juice and apple cider vinegar. How much would I use of each to sub for 4 cups apple cider? HELP!

    • Reply
    • Hi Lori! You can use either one and just keep the same measurement – 4 cups. Apple cider vinegar will give you a little tangier flavor. Both will work great! Or you could do half of one and half of the other.

      • Reply
      • Just as an addendum to this comment…  DO NOT BRINE IN VINEGAR!!!!!  My husband made the brine up the last time we cooked a shoulder and I knew what he had done the moment I tasted the first bite.  He misread the recipe and used apple cider vinegar instead of apple cider.  The result was very, VERY mushy meat.  It tasted ok but wasn’t nearly as appetizing.  We ended up tossing more than half of it as our kids wouldn’t eat it.

      • We’ve had some readers that have really liked it brined in apple cider vinegar, but we prefer the apple cider. Thank you for the feedback!

  • I made this today. All I can say is it is AWESOME!  Thank you.

    • Reply
    • Yay! We sure love it! Glad you enjoyed it!

      • Reply
  • I’m planning on making this tomorrow. It looks amazing! But, the recipe doesn’t say to cook it covered or uncovered. How should I cook it?

    • Reply
    • Hi Stephanie! It is cooked uncovered. Enjoy!

      • Reply
      • Thank you! One more question, sorry, i’ve never made this before. Should I baste it with something? The one you made looks amazing, i’m just worried it will dry out.

      • No basting needed! With the fat on top, it will stay plenty moist! Hope you enjoy it!

  • Hello! I made this recipe for my family for Christmas Eve and it put all my anxieties of cooking for family aside because it was AMAZING. Naturally, we heeded your warning of self-shutoff ovens and watched it closely for 8 hours and since it didn’t shut off we thought we were in the clear and went on a family drive. Well apparently it must have shut off shortly after we left and we were eagerly watching the thermometer which was staying right at about 175 degrees. It was getting too close to the serving time and I wanted time for it to rest so I took it out knowing it was passed the temperature at which pork is fully cooked. It was super moist, pulled apart beautifully, and no one got sick so I’m wondering why the 200 degree done mark? I am making this again (and doubling it) this weekend for a crowd of 15 so I figured I would ask the master! Thanks!

    • Reply
    • We have found that 200 degrees is when it shreds the best and is the most tender. It’s safe to eat at 160 degrees. Enjoy this weekend!!

      • Reply
  • This is hands down my keep going back to recipe. I have received so many compliments even from some family that comes up from the Carolina’s that it is fantastic. I’ve always made it in the crockpot and it comes out great, bone pulls itself out. I usually do a 13lb pork shoulder or if I have a party I have no choice but to make 2 because this is the first food item to go first. I don’t alter with the recipe other than just using the Apple Cider Vinegar vs the apple cider and I had a touch of liquid smoke.

    • Reply
    • Thank you Kristina! We love to hear it! It is always a hit anywhere we take it too! Now I’m craving it!

      • Reply
    • How long did you have it in the crockpot?

      • Reply
  • Has this been tried using a Big Green Egg? I´m trying it for the Super Bowl, any suggestions?

    • Reply
    • We haven’t tried it on a Big Green Egg, but we have tried it on the grill and in a smoker. The oven really is the best!

      • Reply
      • About the Big Green Egg:We’ve done NC pork BBQ in our Big Green Egg in CA, and it is perfect..

      • Thank you for the feedback!!

  • Before I found your great recipe, I already shopped and bought a large pork loin 🙁 but it is about 8lbs with what seems to be a fair amount of fat & marbling. How do you think this will work instead of a pork shoulder / Boston butt? Sounds like an amazing recipe and I’m looking forward to making it this weekend. Thank you!!

    • Reply
    • It will still pull apart and be delicious. It is a different cut so it will have a little different flavor.

      • Reply
  • Cheney’s- Do you have a reccomendation for making the worlds best carolina pulled pork in a crock pot or insta-pot? Will I get the same results? I want to make it so bad, but am reluctant to leave my oven on all day while I am away at work. I do have weekends off, but my event is planned for a wednesday night and I want it to be as fresh as possible Any pointers? Thanks in advance for your help!

    • Reply
    • Ok, leaving your oven on should be totally fine! They are programmed to shut off if anything crazy happens. You could do the crock pot, but it doesn’t do it justice at all. We haven’t tried it in the instant pot yet. Another problem with the crock pot and instant pot is they don’t usually fit the size of pork butt that you need. If you end up doing the crock pot, it will cook for the same amount of time.

      • Reply
      • Hello!

        I made this last year and it turned out amazing. I am hoping to make it prior to a family vacation, freezing, and reheating in a oven/crockpot. Would you have any recommendations on reheating?
        Thanks for sharing this awesome recipe!

      • Hey Will! Yes, there is a section in the post on reheating it. Check that out and if you have questions, let me know! So glad you enjoy it!

    • Just want to say that I made this in the crock pot the other day and it came out great. I make pulled pork in the crock pot a lot, and this was one of the best recipes I’ve used.

      Our work schedules are kinda crazy, so I ended up brining the pork for 12 hours. Used apple cider vingar + water instead of the apple cider. Left it in the crock pot on low for 12 hours; bone basically removed itself for me. I saved some of the liquid and even popped it in the oven for a few minutes afterwards. Also added a little liquid smoke to this; overall it was a hit! The oven prob gives you that nice crust on the outside before you pull it, but it’s still delicious.

      I’ll be making this again over the weekend for a pot luck, but this time I’ll probably use more vinegar in the brine (I only used 1c + 3 c water; I ended up adding more vinegar later cause I didn’t use this sauce). For reference, I used about a 7lb shoulder and it fit perfectly into my crock pot. I do tend to trim a lot of the fat off beforehand when I make it in there & if it is too big you can always trim and add to the sides (which I find can be necessary for a bigger piece of meat).

      • Reply
      • Thank you for this wonderful feedback!! Popping it in the oven after being in the crockpot is totally the key to getting that crusty exterior. Thank you again for leaving a comment!

      • Just a side note, and perhaps im getting into this conversation a little late. But i have prepared this recipe numerous times using all three methods (crock pot, intsant pot, oven). However, i have to advocate for the oven, as the best result. The crock pot comes in at 2nd, with the instant pot at 3. I want to try a smoker with this recipe when i get a chance. However part of the “science” of true barbeque is the process of caramelization (that may be spelled rong lol). In order for that process to occur, you need to allow steam to escape during the heating process. The oven/smoker is an open system, so the sugars caramelize real easy. The crock pot is a closed system, but not totally air tight (for example, my pot has a small hole for a probe, steam can escape). Some caramelization occurs, but not much. The instant pot allows for no caramelization being its a totally closed system, in part using the steam buildup to cook. Don’t get me wrong, the product you will get from the instant pot will be delicious, but not BBQ from a traditional sense.
        I do use the instant pot to create the brine. I will cut up about 6 granny smith apples, a peeled and cut up lemon, a small can of crushed pineapple, kosher salt, the rub, and brown sugar, bay leaves, etc. Add water to the full mark, and pressure cook for 30 min. After the pressure is released, i mash the contents, and strain into the brining container. When the liquid is at room temp (or colder) i add the meat, then add enough water to cover the meat. It has worked phenomenally.
        I hope this was more helpfull than long winded. I just love Bbq, and talking about it.

      • Thank you so much for this feedback!! You have given some excellent tips and you totally nailed it with the oven being the best! We do have a recipe for a smoker when you get a chance to try it!

  • I really didn’t plan this right. My shoulder has been brined for 24 hours, but I can’t cook it until tomorrow. Can I leave it in the brine or should I remove it and wrap it in foil until tomorrow?

    • Reply
    • It can be left in the brine for another 8-10 hours and then just set it in a pan with plastic wrap, not foil. Enjoy!!

      • Reply
  • Apple cider the juice, or apple cider vinegar?

    • Reply
    • The juice! Enjoy!

      • Reply
  • This recipe is awesome.    But, c’mon Carrian boiled peanuts are somewhere just this side of heaven.  😄😄😄.     Thanks for the recipe.

    • Reply
    • Hahaha! Thanks, Dave! Bleh…I just can’t get into the boiled peanut thing!

      • Reply
  • Thanks for the recipe! It looks great!
    If making the Carolina Mustard and Vinegar BBQ Sauces, do you recommend still making and adding the vinegar sauce, or will the 2 BBQ sauces suffice?

    • Reply
    • Yes, still make the vinegar sauce and add it to the meat. It keeps it moist and full of flavor. Then the two BBQ sauces can be added as desired! Enjoy!

      • Reply
      • Thank you very much for the feedback! Much appreciated.
        I will be making this the first week in February, and am looking forward to it!

      • Enjoy! We would love to hear how it goes!

      • I made this with 8.3 kg pork shoulder (18.3 pounds), included the vinegar sauce. (this is a must have – the overall flavour was elevated by the addition of the sauce.

        We also made the mustard and vinegar-based sauces, and both were really well received. As we also had some kids, I decided to add the more traditional BBQ sauce from your site.

        The sauces really are so much better after having them in the fridge for a week. do appreciate that resting time.

        I served this on rolls with a crunchy coleslaw.
        All the guests loved the food, which made me an extremely happy hostess.
        Thank you so much for the recipes and advise.

      • Yes, Tanja!! We love to hear this! This is one of our go-to meals to feed a crowd because it is always a hit! So glad you loved the pork and the sauces! Thank you for the wonderful feedback!

  • OMG! Thanks for sharing this recipe! I made this and took it to our tailgate last month and it was a huge hit. Soft, delicious pulled pork is what I wanted, this is better than I’d hoped! You made it so easy, I felt like a pro BBQ chef! Served it with hoagie rolls and hawaiian sweet rolls and both were so yummy. Followed the directions exactly and was so happy with the result. I am making this again for this weekend’s playoff game. My mouth is watering already. Thanks and GO RAMS! 🙂

    • Reply
    • Hurray! This is the perfect tailgating food too! It transports so well and feeds a crowd! thank you for taking time to leave a comment! Good luck in your game!!

      • Reply
  • Thank you so much for this recipe! This was one of the best meals I have ever made!

    • Reply
    • Hurray!! We love to hear this! Thanks Amanda! And it’s so easy, right?!

      • Reply
  • Can you brine for 48 hrs?

    • Reply
    • Hi Robert! It is best not to over brine but if it happened or if its going to make your life easier, it will still be fine! Enjoy!

      • Reply
  • absolutely delicious!!!!!  We used bread and lotus buns….ummmmmmm.  Entire roast was gone with 7 people eating it.  Thank you very much.

    • Reply
    • Yes! We love to hear that! Now you have me craving it!

      • Reply
  • Do you use a roasting rack or do you let the shoulder cook sitting on the bottom of the pan in its juices?

    • Reply
    • I love this recipe!! Tastes great right out of oven! But our party was cancelled due to severe weather. We now need to wait 2 weeks. Question: should i pour some of the juice from the pan over the meat in my ziplock bags to keep it moist?

      • Reply
      • Hi Pam! I’m sorry your party got postponed! Yes, pour a little of the juices over the meat and then freeze in in Ziploc bags. To reheat it, we just place it in the fridge to defrost and then reheat in a large pan with foil in a low oven or stove top with a little oil in the pan and a lid to keep the steam in so it’s juicy.

  • Hi, I love your recipe! However I was wondering if you knew about how much pork and how long I should cook this for only two people?

    • Reply
    • Hi Louisa! Oh man, you’re not going to find a pork butt that small. I would make the full recipe and freeze the leftovers!

      • Reply
  • Hi, is that 225 degrees Fahrenheit or Celsius ?

    • Reply
    • Fahrenheit

      • Reply

Free Email Series 5 Secrets to Stress-Free Dinners


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Auto Collision Experts opens location in Windsor |

Auto Collision Experts opens location in Windsor

James Redmond

Auto Collision Experts has expanded their operations from Fort Collins with the addition of a third location, this one in Windsor.

The new collision and automotive repair shop, located at 240 1st St. in Windsor and in the former location of the Windsor Collision Center — opened Monday.

"Having the opportunity to serve the northern Colorado region with a new shop in Windsor is the realization of a long-term business dream," said Steve Price, co-owner of Auto Collision Experts.

Auto Collision Experts had a relationship with the Windsor Collision Center for a few years, Price said Friday. When the opportunity arose to expand Auto Collision Experts into Windsor, it was a good time and place to take on their third location. "We like the community," he said, and the business already had experience in the area through their work with the location's previous owner.

The Windsor location has already hired its current staff of five employees, some of whom they retained from the previous business, Price said.

Auto Collision Experts techs are iCAR and ASE Blue Seal Certified, according to a news release. The business is an "Assured Performance" certified collision repair facility for Ford, Dodge, RAM, Jeep, Chrysler, SRT, Fiat, Nissan and Infiniti.

Recommended Stories For You

During the grand opening celebration period — Dec. 17 through Jan. 15 — ACE will be giving away three $100 gas gift cards on their Facebook page, Also during the celebration period, ACE will select 15 customers to receive a free, 15-point vehicle inspection and standard oil change.

For more

For more information about Auto Collision Experts, call (970) 674-9290, visit them at 240 1st St. in Windsor, 7:30 a.m.-5:30 p.m. Monday-Friday, or online at

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Black & Gold Circle/Triangle Pendant

This product is currently sold out.

Please fill in the form below if you'd like to be notified when it becomes available.

Black and gold geometric brass pendant on a gold plated chain from Biller Designs.

  • Necklace length: 45 Centimetres
  • 20% of the sale of this item goes to The Bless Fund to help support marginalised young people
  • Packaged in a black cardboard presentation box


text:
Small Business Marketing & Business Development Agency

Omaha Nebraska Small Business Marketing Ideas

omaha seo servicesTo successfully market your own small business it can be quiet tricky, costly and sometimes hard. There is that need to incorporate the very best business marketing ideas around so to drive maximum traffic towards your business. This will lead you to explore a combination of different small business marketing ideas that will work best for your business.

Digital marketing is really growing fast. You as a marketer you need to consider effective and efficient strategies to promote your small business.
Take a look at these amazing small business marketing ideas I’m sharing with you.

Content Marketing:

Design well-written SEO friendly contents which can help in developing your brand. You probably need to write them by yourself or you can outsource contents from well-skilled content writers.

Social Media Marketing:

This is a must-have strategy. Considers various social media platforms such as Facebook, Twitter, LinkedIn, Instagram, Pinterest. They are huge platforms and they do have the potential to reach out to as many people as possible. It’s always advisable to write insightful and quality articles to your social media platforms.

Email Marketing:

One of the best strategy to acquire new customers by reaching out via email and also to maintain a good relationship with the existing customers. It’s a way of notifying your customers about your brand.

I believe everyone loves free stuff. Imagine a scenario where you’ve just opened doors to your new business. The best way to attract customers is to give them free goods or discounts and they’ll indeed flock to your shop.
Event: Organize a networking event or rather attend various events such as local fundraisers, showrooms and market your brand. I believe the more you interact with people our there, there is a likelihood they’ll discover your brand.

Video Marketing:

Video marketing is really valuable in marketing your brand. Think of youtube and other video platforms including your own website. If you are not an expert in the creation and video editing, then you can outsource professional video producers outside there to help out. Also, try slide decks and share them on SlideShare.

This is the graphic visual representation of data or information with an aim to present information quickly and in a clear manner. They’re easy to interpret and people love to share them especially on their blogs and social media platforms.

You can team up with business related to your brand for exchanging link or rather complimenting what you do. By exchanging promotions then both business partners and their business benefits

There are so many online forums where and you should take advantage of them. They are free and they give you a platform where you can interact with many people while promoting your brand.

Search Engine Optimization (SEO):

A process or method of improving the visibility of a website on web search engines with a purpose of driving traffic to your site. Consider off-page and on-page SEO. It’s one of the most effective strategies of driving organic traffic towards your site.
I believe these few inexpensive small business marketing ideas will help to engage with customers, building a strong relationship with them and ultimately keeping your brand on top.
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Beerknurds Rock!

giant soft pretzel with class of dark and creamy stout in background
Hot and yeasty pretzel perfection with a dark and creamy stout. Oh my…
wall full of beer taps lighted with greenish glow
We hit-the-jackpot! Find two empty barstools together, and bartenders help us choose the right draught, which means happy hoppiness for me, and something darker for Stu.

Besides the best pretzels we’ve ever tasted, we think the Flying Saucer Draught Emporium is one of the best bre-pubs around. If one is lucky enough to land a barstool, let the tasting begin!

Bartenders are very helpful when it comes to choosing the right draught, which might mean happy hoppiness for one, or something darker for another.

We discovered this particular UFO joy in Little Rock, Arkansas, and we’re glad to know they have a few other locations, including one we found in San Antonio.

Click to see if there is a Flying Saucer near you!

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text:
Life Hack: Exercise for lazy people (or people with no time)

I’m going to be honest, I am not one of the people described in this title. I’m one of those mentalists that loves going to the gym. When I have a membership I go every day, and I make up for missed days with double sessions – because you know, I want to get my money’s worth.

But as it happens, due to current circumstances, I don’t have a gym membership.

And up until a few days ago it was driving me crazy. It’s like I need a specific place to go exercise otherwise I’m completely lacking in motivation. Basically, exercising at home doesn’t work for me. Home is where I relax, chill. (I do yoga at home but that doesn’t count- I see that as relaxation). I also don’t like exercising outside on my own, I’d much rather do a team sport or a big outdoor fitness class than go for a jog- maybe I have a short attention span because even the thought of a jog just bores me to death.

So, to pick up my motivation, I remembered something I wrote about years ago called Tabata training. If you’re not familiar with this type of training, the premise is that you get the same benefits from working your ass off for about 4 minutes, as you’d get from a 45-minute aerobic workout. IDEAL.

I’ve changed it up a little bit for myself to suit my own specific needs. I chose 7 exercises, and I do each one for a minute with 10 seconds rest in between. And I push myself hard.

The most amazing thing this has done for me is that I can ask myself every day ‘Do I have 8 minutes to exercise?’ and the answer is yes, of course I do. And so, I’m getting my workout (and specifically the mental benefits that accompany it) every day once again.

I’ve also been keeping track of how many reps I am doing of each exercise and after just a few sessions the improvements are amazing!

Here’s my plan (with 10 seconds rest in between each exercise):

  1. Press ups (for chest, shoulders, triceps and core)
  2. Leg raises (for lower abs, hip flexors, upper thighs, and pelvic floor)
  3. Mountain climbers (for almost every muscle group in the body and elevate heart rate)
  4. High Knees (for elevated heart rate and legs- also arms if you pump them super hard)
  5. Plank (for core- also super difficult after an aerobic exercise so maybe you’d want this one done first but I like a challenge)
  6. Squats (for glutes, thighs, hips, hamstrings and really, really good for ligament strengthening)
  7. Crunches (this is ¾ of a sit up for upper abs)

And it’s all over before you know it. A microwave minute feels longer, trust me!

All of these exercises can be swapped or changed but these are the ones that suit my full body exercise needs right now.

So, put the biscuits down and let’s start giving a little thanks to our bodies for just 8 minutes a day shall we?

*  Little tip- if you’re unsure about how to time your intervals, I use to create a circuit timer- you’re welcome!

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Reddit has had an unusually long life on the web. It was founded in 2005, making it older than Twitter and considerably older than Instagram, but a little younger than Facebook. It's one of my favourite examples of how success is not always linear, as it was written off as a failed Digg competitor a decade ago. Who remembers Digg now?

Because of its age, and its fragmented subreddit structure, it's actually a good model for how communities develop over time. Tyler Sherer has examined the increasingly toxic behavior dynamics of the site, in a piece published on Medium last month.

After a rather ironic introduction, where he compares it to Tumblr — which was founded two years later — Sherer goes on to examine how the dynamics change as subreddits get larger. The bigger the community, the harder it becomes to attract attention:

The attention-seeking shows up in other ways, too. On some level, it’s necessary — a site as large as Reddit has certain requirements for a post to be seen by anyone at all. As Reddit grows, starting meaningful discussion becomes harder and harder — and there’s no better place to see that than the decline of /r/writing.

The Size Problem in Online Communities

As volume of contributors grows, the level of the successful content tends toward shallowness and attention-grabbing stunts:

What /r/writing looks like today is the very image of damaging attention-seeking that suffocates interesting discussion on Reddit. Deep discussion is difficult , because the content isn’t easily absorbable. It requires dedicated brainpower to consume. This is why basically every social network, regardless of its initial plans, devolves into memes and shitposts after enough time. The social media space is ill-equipped to deal with complex discussion — but Reddit was supposed to be different, and it can be.

He also suggests a fascinating approach for dealing with the problem:

The other, more radical solution is to give subreddit subscription a lifespan. Periodically, a subreddit would kick out a random selection of its members, down to approximately 10,000. This clears out the meme-seeking chaff, who likely won’t re-subscribe if it takes effort to do so, but those with a genuine interest in the content will take the two seconds and click back in.

So, rather than closing a subreddit at a certain size, you start randomly removing people? It might be an interesting way of removing low-quality community members. It'd be a very brave community manage who suggested such an approach, though.

However, there’s no doubt that size is a problem with any online community. From the very earliest days we’ve seen communities go toxic or split, once they grew to a particular volume. In community projects I've worked on, an increase in trolling or other attention seeking behavior has usually been a marker of success - the community has grow to the point that such behaviour becomes worthwhile.

But, on the other hand, if a community gets too small, there’s not the momentum to sustain it. There’s certainly an optimum size range, and one you stray out of it either way, you’ve got a management problem on your hands.

(It’s worth noting that one of the reasons much of what we call social media is problematic is because it essentially lumps all users into one big community. And that makes the shift towards more private — and therefore smaller — groups not just explicable, but actually inevitable.)

Random Joes on the internet are not news

One interesting aside in the piece that’s worth noting:

While it may seem like paying attention to what random Joes on the internet have to say about a national tragedy is a waste of time, one must remember that we live in an age where journalists cite tweets in their articles . Even if we, as regular folks, don’t care what those Joes think, people in media certainly do — which means we should probably be aware of what they’re saying, and how they’re saying it.

Equally, one should give thought about the impact we’re having on these spaces by, in effect, acting as an attention accelerator for those Tweets or other social media posts we choose to pick out and amplify.

What behaviours are we choosing to reward? After all, you always get more of what you reward…


text:
Home Security Cameras in Calgary

and Southern Alberta

Camera Technology Has Revolutionized Security

The benefit to your home of remote real time monitoring using professional home security cameras is significant.  Not only does it provide you enhanced response time, but your video recording becomes powerful intelligence for the authorities when required.  Just the awareness that a residence has video surveillance by itself is a powerful deterrent.

Unfortunately, today its not IF your home receives a security breech, rather its WHEN!

One Stop Security provides the latest in home security cameras in Calgary. We can meet all residential camera security requirements.  We offer the industry leading Hikvision product line that incorporates the very latest in professional security camera technology.

If you are interested in an integrated package of alarms and cameras, along with a professional system installation, then check out our bundles pages and take advantage of the savings, otherwise browse our camera kits and services below

Benefits of Home Security Cameras

  • High Definition crystal clear video and images;
  • Programmed to motion record - Optimized for storage;
  • Retain 30 days recording history - rapid recall and retrieval;
  • Zoom in and magnify details - confirm events;
  • Provide the Police ultimate accuracy - leave nothing to chance;
  • Motion sensors auto start and stop recording based on activity indicators;
  • Real time display of anyone approaching your home and entrance doors;
  • Constant monitoring of your assets and priority locations;
  • Auto email & text notifications of movements or breeches;

One Stop Security has 26 years of expertise in providing leading edge camera technology and professional installations to our residential customers.  We are more than pleased to answer your questions, review your requirements, and help you select the best home security camera solution that fits your budget.

 Get your camera security from the professionals

Get the peace of mind you deserve

Get One Stop Security

We Give You More...

Our Home Security Camera Kits

leading edge camera technology

Hikvision introduces its first series of complete recorder and camera kits for single-site applications. The Kits contain a recorder and multiple cameras in a single box. The IP Kits will include 4 and 8 channel recorders along with 4 and 6 cameras respectively.

Viewable on mobile devices with notifications

Customized packages available for all your needs

3 year warranty

Our 4MP Super Value Security Camera Kits

Our camera kits come with a complete professional installation along with an app to download to your smart devices that will provide you with real time alerting and high definition video monitoring.

Four - 4MP Camera Kit - $1,995

  • 4 - 4MP Cameras - 2.8mm lens, 30M IR
  • 1 NVR IP record HDD video
  • Channel POE H265
  • 1 TB Storage
  • Outdoor Turret

Six - 4MP Camera Kit - $2,995

  • 6 - 4MP Cameras - 2.8mm lens, 30M IR
  • 1 NVR IP record HDD video
  • 4 Channel POE H265
  • 2 TB Storage
  • Outdoor Turret

Note: additional 4MP camera cost $450 each

All Kits come with complete professional installation services

Note: above quotes are based on straight-forward installations.  A walk through is required to confirm pricing.

What Our Residential Security Customers are Saying

Barbara , (Home Owner)

I was contacted recently by One Stop Security to upgrade my existing security system.They have been my provider for many years and offered to upgrade my system for a small difference in my monthly rate. I am very pleased with my new system. The technology allows me to see who is at my door regardless of whether I am at home or not. I am also able to speak to that person if required.

Esther , (Home Owner)

We have been using One Stop Security for our home and business for more than 5 years now. Very reliable and knowledgeable. Would highly recommend to use them.

Rod & Lois , (Home Owner)

One-Stop Security has been our security system provider for close to 23 years and from the beginning they have been efficient, reliable, and quick to respond when parts and service are called for. Paul and Caroline are a pleasure to deal with and we really appreciate being able to deal directly with the owners rather than a representative of a corporation.

Rod & Lois


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text:
Channel 4, in conjunction with HBO, have co-commissioned a feature documentary about the controversial extremist Jihadi John.

Author of Jihadi John Robert Verkaik assisted with production and is interviewed in The Hunt for Jihadi John, which airs on Channel for at 9pm on the 20th May.

More about the documentary can be found here.


text:
Out of Our Minds

Pages: 496
Subject: History
Imprint: Oneworld

Out of Our Minds

What We Think and How We Came to Think It

Felipe Fernández-Armesto

An extraordinary journey through the history of the human imagination, from the dawn of civilization to the present day

9781786075819 (6 Jun 2019)
RRP £25.00

The Book

To imagine - to see that which is not there - is the startling ability that has fuelled human development and innovation through the centuries. As a species we stand alone in our remarkable capacity to refashion the world after the pictures in our minds.

Traversing the realms of science, politics, religion, culture, philosophy and history, Felipe Fernández-Armesto reveals the thrilling and disquieting tales of our imaginative leaps - from the first Homo sapiens to the present day. Through groundbreaking insights in cognitive science, he explores how and why we have ideas in the first place, providing a tantalising glimpse into who we are and what we might yet accomplish. Fernández-Armesto shows that bad ideas are often more influential than good ones; that the oldest recoverable thoughts include some of the best; that ideas of Western origin often issued from exchanges with the wider world; and that the pace of innovative thinking is under threat.

Additional Information

Subject History
Pages 496
Imprint Oneworld

About the Author

Felipe Fernández-Armesto is the editor of The Oxford Illustrated History of the World. He is the author of many critically acclaimed books, including the award-winning Pathfinders and Food: A History. He lives in Indiana and occupies the William P. Reynolds Chair in the history department at the University of Notre Dame.

‘…a triumph. Preternaturally erudite, always intelligible, often witty, Out of Our Minds should be essential reading not just for historians of ideas, but for all readers interested in the human past.'

- Niall Ferguson, Milbank Family Senior Fellow, the Hoover Institution, Stanford

‘A sparkling account of how imagination and ideas have shaped the strange history of Homo sapiens over more than two hundred thousand years.'

- David Christian, author of Origin Story

‘Brilliant and profound, Out of Our Minds is a masterly survey of humanity's unique imaginative leaps, from hominid cannibalism to our current global convergence. Fernández-Armesto is the leading practitioner of big history, and here he takes on no less than the entire span of human history. Gone are the great men, replaced instead by the ideas - good and bad - that have made us human. Written with his trademark panache and wry humour, this book challenges every assumption you've ever had about who we are and where we came from.'

- Jerry Brotton, Professor of Renaissance Studies, Queen Mary University of London, and author of A History of the World in 12 Maps

‘With its majestic sweep, this refreshing book covers a great many subjects with considerable authority. Felipe Fernández-Armesto is a gifted writer, guiding the reader through subtleties without failing to illustrate his complex ideas with a telling example.'

- Daniel Lord Smail, Frank B. Baird, Jr. Professor of History, Harvard University

Also by this author


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The OAF Blog

The Economic Value of Arts Education

March 20, 2014

In a recent submission to the Province of Ontario recommending re-instatement of the Arts Endowment Fund matching program, we make the argument that an investment in the arts is an investment in economic growth and job creation. Economic studies increasingly report on the positive economic activity resulting from arts and culture activity. As examples:

        • 252,000 people in Ontario are directly employed in arts and culture

        • In 2010, 73% of Ontario residents attended a performing arts event, spending an estimated $600 million

        • Government tax revenue ( from all levels ) from arts and culture spending was approx. $1.7 billion

Economic Benefits of Arts Education
What isn’t as commonly reported are economic benefits arising from arts education activity. A recent article in the Chronicle of Higher Education comments on the ‘economic value’ of an arts education. The study (by the National Endowment for the Arts) is interesting as it seeks to follow the relationship of arts and culture industries to GDP ( a countries’ gross domestic product ). It would be interesting to unearth Canadian data, but the summary results suggest arts education is a path that leads to greater creativity and innovation in the work force.

        • In the US, arts education added $76. Billion to the country’s GD

        • Arts education as an ‘industry’ employed almost 18,000 people

        • For every dollar spent by a consumer on arts education, an additional 56 cents is generated elsewhere in the US economy.

Intrinsic Benefits
Education in dance, theatre, music and the visual arts stimulates curiosity, creativity, imagination and capacity for evaluation – skills highly prized in in the work force.  An older report by the RAND Corporation ( Gifts of the Muse – 2004 ) comments on two benefits from arts participation. They were phrased as ‘intrinsic benefits’ which connect with ‘a distinctive type of pleasure and emotional stimulation’ for the participant, and ‘instrumental’ benefits, more output/quantitative oriented. The article uses the analogy of an arts festival, which creates local economic activity (instrumental) and social interactions within a community (intrinsic). Instrumental benefits have been more difficult to quantify and therefore have been reported on less, but now with this study, direct economic benefits can be articulated and measured.

It would be beneficial, if it could be universally accepted that arts education is integral to education at all levels. Being able to point to economic benefits may help promote arts education, at a time when it can be the first budget to be cut/cut back in challenging financial times. In the arts organizations we serve, many organizations direct endowment income towards arts education/arts outreach programs in their local communities. As well as instilling the ‘instrinsic benefits’ to children, youth and adults, these program employ artists. In smaller communities, arts education programs ( culture activity in general ) are important draws to professionals considering locating in a non-metropolitan community. As arts director recently stated to us – ‘The interest from the Arts Endowment Fund supports our arts education programs for students attending schools in Toronto’s priority and inner city neighbourhoods. Many of these children are new to Canada and many have, otherwise limited access to arts education experience with a talented professional artist.”

We believe strongly in arts education – it is good economics, our artists deserve it, and the kids deserve it.

For more information on the article, and the original RAND study ( it is long, consider reading the Summary section ):

BLOG: Supporting Arts Organizations with Operating Funds.... Read more »


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How to build media exposure without a P.R. firm

Media exposure can help an advisory practice in many ways including improving credibility, providing free exposure and giving an adviser a solid voice in the profession.

Here is how you to build a media presence, without the aid of a pricey public relations firm:

Deliver value and passion. The first key to working with the media successfully is to passionately offer information that adds value to others. By providing good evidence and material, an adviser can become a regular resource for journalists.

This is “earned media.”

Even if a firm’s service is holistic, there might be one area of the practice about which to be particularly excited. Identify it, learn everything about that field and prepare to share that information with the world.

Share one’s passion with peers. My medical background led to my enthusiasm for topics that intersected medicine and personal finance. Early in my planning career, I recognized that I could help clients get better insurance rates by making certain that they had clean medical records and tidied up any health problems before submitting an application.

I put together a talk for my study group on how I did this, and they were floored by the information. This led to an invitation to speak at a financial planning conference.

My session was attended by a member of the press and resulted in my first interview.

Over the years, I have developed more topics of interest that are of value to advisers and their clients, and I have communicated them in various ways.

Discussions about health care reform, dealing with money issues during serious and terminal illness, and elder financial safety issues became very hot themes for talks and authored articles. The press then picks up the information and shares it with readers.

This has helped me build my public presence.

Give back to the profession. All professions require sharing between peers, so experts can learn from each other. This is where membership organizations come into play for advisers.

Some organizations provide media training to board members so that they know how to work with the press, which is incredibly valuable. Additionally, the press regularly calls the organizations directly to interview board members.

Advisers should also make it a point to attend conferences. Journalists also frequent conferences to get story ideas, and they often seek to talk to advisers who are there.

Advisers should introduce themselves, ask what the journalist writes about and suggest topics that they would like to read about. There is a good chance that these advisers will be interviewed.

Be active on social media. Journalists appreciate feedback and the sharing of their work. Online journalists are often measured by the number of clicks that their articles receive.

When an adviser sees a piece that he or she likes in the press or are included in an article, tell the journalist and share it on social media. Be sure to clearly point to the publication and the author in all posts.

Advisers who have a comment that could improve a piece or be fodder for a future article should share their thoughts with the writer through email or a phone call.

Be authentic, kind and vocal in social-media posts.

Touchy and controversial subjects can become great articles, so be brave and address tough subjects in these posts. However, never attack a person.

Respectfully engage those who share different points of view.

In addition, be generous in sharing the work of others and giving them credit.

Respect journalist deadlines. Journalists are frequently on very tight deadlines. Advisers who are unable to speak with a journalist immediately should find out the deadline.

Write down talking points before an interview.

Keep answers concise and quotable. Stay on topic, and don’t ramble.

Think in terms of tweets. After sharing one’s thoughts, try to sum up points that would easily fit into a tweet.

It is OK to be controversial, if the points can be backed up.

Don’t fake it until you make it. Advisers who don’t know the answer to a question shouldn’t wing it. Advisers should tell the journalist that they don’t know but will find out or refer a source who will.

Blowing smoke is an instant credibility killer, and the journalist will likely never call back someone who fakes an answer.

Don’t think about asking to see an article before it goes to print. This just isn’t done in journalism.

Those who demand this will likely never hear from that journalist again.

Most of the time, the publication will do a fine job. Every now and again, mistakes will be made.

Let the insignificant mistakes go, and bring the journalist’s attention to the larger ones.

On rare occasions, the journalist may portray an adviser negatively. Let that go, too, and be more careful when next working with that journalist.

And never get too attached to the outcome of one article.

How does this translate into business? Metrics on a media presence can’t be measured directly. Marketing is a constant process.

Advisers should deliver incredible service, be a reliable resource to clients, be authentic, share their passion for what they do and keep clients happy. Word will get around.

A media presence helps build credibility with clients and could lead to referrals. If happy clients see their adviser in the press, they are proud, and they will often tell their friends.

During one of my appearances on CNBC, a client happened to be working out in his country club gym. He saw me on television and screamed, “That’s my financial planner!”

It doesn’t get any better than that. There is a reason that new clients at my firm come from existing ones, despite the fact that we never ask for referrals.

And our marketing budget? Zero.

It takes time and effort, but working with the media can have incredible rewards. Advisers should find their passion and go for it.

This story is part of a 30-30 series on strategies to boost your practice. It was originally published on March 13.

For reprint and licensing requests for this article, click here.


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The 8D Problem Solving Process

The 8D Problem Solving Process

The Global 8D (Eight Disciplines) Problem Solving Process is a team-oriented and structured problem-solving methodology that is mainly used to identify, correct and eliminate recurring problems.

The Global 8D Problem Solving Process focuses on the origin of the problem by determining root causes and establishes corrective and preventive actions.

The U.S. government first standardized the 8D Problem Solving Process during the Second World War, referring to it as Military Standard 1520. It was later refined and popularized by the Ford Motor Company in the mid ‘90s.

Today, the Global 8D Problem Solving Process has become a standard in many industries as a problem-solving and improvement process, as an internal Corrective Action Request (CAR) Process or as Supplier Corrective Action Request (SCAR) Process. The 8D Problem Solving Process can be an integral part of an Operational and Process Excellence initiative.

The benefits of a systematic Problem Solving Process are obvious.

  • Create a shared understanding of how to systematically solve problems.

  • Strengthen cross-functional teamwork, problem-solving and collaboration capabilities.

  • Reduce defects, lead times and costs through effective problem-solving.

  • Identify the underlying root cause(s) by applying effective problem-solving tools.

  • Develop effective process controls to prevent the recurrence of known problems.

  • Establish systematic documentation of the Problem Solving Process.

Operational Excellence Consulting offers a two-day "Global 8D Problem Solving Process for Work Teams" workshop. This workshop teaches your organization a team-based approach to systematic problem-solving. The objective of this workshop is to enable individuals and work teams to perform a thorough root cause analysis and to develop effective corrective and preventive solutions.

The "Global 8D Problem Solving Process" workshop is very interactive with examples and hands-on small group exercises. After the workshop, the participants will ...

  • have a thorough understanding of the 8D Problem Solving Process,

  • be able to describe the purpose and objective of each phase of the 8D Problem Solving Process,

  • understand and be able to apply key problem-solving tools in each phase of the 8D Problem Solving Process, including Pareto Chart, Problem Definition, 5 Whys, Is-Is Not Matrix, Process Flow Chart, Process Variables Map, Fishbone Diagram, Comparative Analysis, Process Failure Mode and Effects Analysis, Root Cause Theory Testing, Mistake Proofing, and Process Control Plan,

  • be able to use assessing questions at the end of each phase of the 8D Problem Solving Process to ensure proper application of the process and integrated problem-solving tools.

To read more about this and other Operational Excellence workshops visit Our Workshops. Please visit our OpEx Academy for downloadable Training Material, eLearning Modules, Online Courses, and Public Workshops offering.

Contact Us to discuss how Operational Excellence Consulting can support you and your organization in establishing or accelerating your own Operational Excellence, Lean Management and Six Sigma initiative. Follow us on LinkedIn and Facebook.