TANGY SANTA MARIA STYLE SMOKED PORK

By Beefman-2

SANTA MARIA STYLE SMOKED PORK

Ingredients

• 10 - 15 LB BOSTON PORK SHOULDER
• TANGY SANTA MARIA RUB
• 1 TBSP KOSHER SALT
• 1 TBSP BLACK PEPPER
• 1 TBSP GROUND MUSTARD
• 1 TBSP PAPRIKA
• 1 TBSP GARLIC POWDER
• 1 TBSP ONION POWDER
• 1 TBSP BROWN SUGAR
• 1 TBSP DRIED OREGANO
• 1 TSP DRY ROSEMARY
• 1/2 TSP GROUND SAGE
• 1/2 TSP DILL

Preparation

Step 1

MIX RUB IN A BOWL AND PLACE INTO AN AIR TIGHT CONTAINER.

PREPARE THE ROAST TRIM EXCESSIVE FAT OFF A LITTLE OVER 1/8 INCH OF FAT LEFT ON IS GOOD.

APPLY A MEDIUM COAT OF RUB ALL OVER THE ROAST, THEN PLACE INTO TUPPERWARE TYPE CONTAINER THEN PLACE COVER ON AND INTO FRIDGE OVER NIGHT.

REMOVE FROM FRIDGE AND PACE ON COUNTER ALLOWING TO COME UP TO ROOM TEMP AS YOU PREPARE YOUR SMOKER.

PREPARE YOUR SMOKER, PRE HEAT FOR 30 TO 45 MINUTES AT 225 F.. FEW MINUTES BEFORE PUTTING MEAT INTO SMOKER ADD IN SMOKING WOOD AND LET IT START PRODUCING SMOKE. USE ONE OF THE FOLLOWING, MISQUITE, HICKORY, MAPLE, APPLE, OAK. SMOKE FOR NO MORE THEN 4 HOURS.

CONTINUE TO SMOKE TILL AN IT OF 165 - 170 F,, CHECKING IN SEVERAL PLACES.

CONTINUE TO SMOKE TILL AN IT OF 165 - 170 F,, CHECKING IN SEVERAL PLACES.