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(1 Votes)
Ingredients
- 10 - 15 LB PORK ROAST
- BLACKENED RUB
- 3 TBSP PAPRIKA
- 3 TBSP GROUND MUSTARD
- 2 TSP GROUND THYME
- 2 TSP ONION POWDER
- 2 TSP GARLIC POWDER
- 2 TBSP BROWN SUGAR
- 2 TSP SALT
- 1 TBSP BLACK PEPPER
- 1 TSP CAYENNE PEPPER
- 1 TSP ANCHO CHILI PEPPER
- 1 TSP CHIPOTLE PEPPER
- 1 TSP CALIF. CHILE PEPPER
- 1 TSP GROUND NUTMEG
- 1 TSP GROUND CUMIN
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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