Ingredients

The following ingredients have 8 Servings
  • 8 Lb Pork Shoulder (Butt)
  • 1/2 cup Paprika
  • 1/4 cup Chili powder
  • 3 tbsp Kosher salt
  • 3 tbsp Black pepper
  • 3 tbsp Brown sugar
  • 2 tbsp Smoked paprika
  • 2 tbsp Garlic powder
  • 2 tbsp Onion powder
  • 1 tbsp Dried oregano
  • 1 tbsp Cumin
  • 2 tsp dry mustard
  • 1 tsp cayenne pepper

Instruction

  • Brine pork shoulder for 18-24 hours
  • Pull pork from brine, allow to rest for app. 1-2 hours
  • Apply a liberal amount of mustard, coating the entire surface of the meat
  • Apply a liberal amount of rub, rubbing or patting it into the meat
  • Wrap and leave overnight
  • Smoke at 225-250 for 6 hours
  • Pull pork from grill, wrap in paper or tin foil. If tinfoil, allow some moisture to escape by not completely sealing it
  • Return to grill, continue to cook for 6 hours at 225-250
  • Using a meat thermometer, remove cooked meat at 195-200 degrees and allow to rest for 30 minutes to an hour before shredding.