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4/5
(1 Votes)
Ingredients
- 10 - 15 LB BOSTON SHOULDER PORK
- 1 CUP BROWN SUGAR
- 1/2 CUP SEASONED SALT
- 1/4 CUP GARLIC SALT
- 1/2 CUP PAPRIKA
- 2 TBSP CELERY SALT
- 2 TBSP ONION SALT
- 1 TBSP BLACK PEPPER
- 1 TBSP CHILI POWDER
- 4 TBSP GROUND MUSTARD
- 1 TBSP GARLIC POWDER
- 1 TSP CAYENNE
- 1 TBSP ONION POWDER
- 3 TSP MSG
Details
Preparation
Step 1
TRIM EXCESSIVE FAT FROM PORK ROAST
MIX RUB TOGETHER THROUGHLY AND APPLY A GOOD COAT TO ROAST, PLACE REST INTO AIR TIGHT CONTAINER FOR LATER USE.
PLACE PORK ROAST INTO A TUPPERWARE CONTAINER AND PLACE LID ON IT, PLACE INTO FRIDGE OVER NIGHT.
REMOVE FROM FRIDGE AND LET STAND ON COUNTER FOR 1 HOUR. START SMOKER LET WARM UP TO 225 F.
PLACE ROAST INTO SMOKER, SMOKE FOR 4 HOURS WITH APPLE OR MAPLE WOOD, NO MORE THEN 4 HOUR OF SMOKE... CONTINUE TO COOK TILL AN IT OF 160
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