Smoked Pork Shoulder

• Gluten free

• Meat

  • 1 8 lb. pork shoulder

• Produce

  • 1/4 cup Garlic powder
  • 1 tsp Oregano

• Condiments

  • 1 Mustard
  • 1 tsp Mustard, dry

• Baking & Spices

  • 1 tsp Black pepper
  • 1/3 cup Brown sugar, dark
  • 1 tsp Cayenne pepper
  • 1/3 cup Kosher salt
  • 1/2 cup Paprika, smoked
  • 1 Rub
  • 2/3 cup White sugar

• Nuts & Seeds

  • 1 tsp Cumin

Found on dontsweattherecipe.com

Description

Ingredients

• 1 8 lb. Pork Shoulder
• Mustard
• Rub
• ⅔ C White Sugar
• ⅓ C Dark Brown Sugar
• ½ C Smoked Paprika
• ¼ C Garlic Powder
• ⅓ C Kosher Salt
• 1 tsp Oregano
• 1 tsp Cayenne Pepper
• 1 tsp Cumin
• 1 tsp Black Pepper
• 1 tsp Dry Mustard

Directions

• Brine pork shoulder for 18-24 hours
• Pull pork from brine, allow to rest for app. 1-2 hours
• Apply liberal amount of mustard, coating entire surface of meat
• Apply liberal amount of rub, rubbing or patting it into the meat
• Wrap and leave overnight.
• Smoke at 225-250 for 6 hours
• Pull pork from grill, wrap in paper or tin foil. If tin foil, allow some moisture to escape by not completely sealing it
• Return to grill, continue to cook for 6 hours at 225-250.
• Using meat thermometer, remove cooked meat at 193-195 degrees and allow to rest for 10-15 minutes before shredding.