Rate this recipe
4.5/5
(4 Votes)
Ingredients
- 10 TO 15 LB BOSTON SHOULDER
- HERB RUB
- 1/4 CUP GARLIC POWDER
- 1/4 CUP ONION POWDER
- 1/4 CUP PAPRIKA
- 1/4 CUP GROUND MUSTARD
- 1/4 CUP MSG
- 1/4 CUP SEASONED SALT
- 1/4 CUP BLACK PEPPER
- 1 CUP BROWN SUGAR
- 1 TBSP CELERY SEED
- 1 TBSP ANCHO CHILI PEPPER
- 1 TBSP CALIF. CHILE PEPPER
- 1 TBSP CHIPOTLE CHILI POWDER
- 1 TBSP ALLSPICE
- 1 TBSP GROUND CORIANDER
- 1 TBSP PARSLEY FLAKES
- 1 TBSP GROUND THYME
- 1 TBSP GROUND TURMERIC
- 1 TBSP GROUND MARJORAM
- 1 TBSP GROUND GINGER
- 1 TBSP GROUND NUTMEG
- 1 TBSP GROUND SAGE
- 1 TBSP WHOLE DILL WEED
Details
Preparation
Step 1
MEASURE HER RUB INTO A LARGE CONTAINER, MIX THROUGHLY. PLACE INTO AN AIR TIGHT CONTAINER.
TRIM PORK ROAST AND APPLY RUB TO THE ROAST COATING IT EVENLY WITH A MED TO HEAVY COAT.
PLACE INTO TUPPERWARE CONTAINER, COVER TIGHTLY AND INTO FRIDGE OVER NIGHT.
SMOKE AT 225 F WITH APPLE OR MAPLE WOOD FOR NO MORE THEN 4 HOUR OD SMOKE, CONTINUE TO COOK TILL AN I.T. OF 195-200F, REMOVE FROM SMOKER, LET STAND 10 MINUTES, SHRED AND SERVE ON HAMBURGER BUNS
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