Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Salt

  2. 2 tablespoons 30ml Sugar

  3. 2 tablespoons 30ml Brown sugar

  4. 2 tablespoons 30ml Cumin

  5. 2 tablespoons 30ml Chili powder

  6. 2 tablespoons 30ml Black pepper

  7. 1/4 cup 59ml Paprika For The Sauce

  8. 3 cups 711ml Apple cider vinegar

  9. 3 cups 711ml Water

  10. 1/3 cup 65g / 2 1/3oz White sugar

  11. 3/4 cup 120g / 4 1/5oz Brown sugar

  12. 2 1/2 tablespoons 37ml Salt

  13. 1/4 cup 59ml Black pepper

  14. 1 tablespoon 15ml Cayenne pepper

  15. 3 tablespoons 45ml Paprika - (Hungarian is best)

  16. 1 tablespoon 15ml Dry mustard

  17. 1 cup 237ml Worcestershire sauce Pork

  18. 6 lbs 2724g / 96oz Pork picnic shoulder roast or Boston butt - (up to 10)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Mix rub ingredients together and store in a tightly sealed jar. Recipe makes enough for about 3 roasts. Rub spice mixture on the meat the night before smoking. Place meat in Ziploc freezer bag and let it sit overnight in the refrigerator. Remove the meat 1 hour before going into smoker and let it come to room temperature. Mix sauce ingredients well and bring to boil and then simmer for 2 hours. Prepare smoker and pace meat on grill of smoker. Smoke pork at 220-240F for about 1 1/2 hours per pound. Mop every hour with sauce. Turn roast over every 2 hours or so. Here is when Danny Gaulden takes out his pork shoulders: For a tender, easy to slice roast- out of pit at 180F internal For a tender, easy to slice, pullable roast- out of pit at 185F For a tender, easy to pull roast- out of pit at 190F Remove roast from smoker and let stand for 15 minutes. Slice or pull off meat in strips and separate from fat. For pulled-pork sandwiches, chop the meat. Spoon some of the sauce onto a fresh split bun/roll. Heap on meat and spoon on more sauce over meat. Serve with coleslaw on the sandwich or on the side. Posted to BBQ List by Bill Wight on Sep 9, 1997


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