Anonymous Tue May 23 19:41:51 2006

***FOR THE RUB***

2 tablespoon salt

2 tablespoon sugar

2 tablespoon brown sugar

2 tablespoon cumin

2 tablespoon chili powder

2 tablespoon black pepper

1 tablespoon cayenne pepper

1/4 cup paprika

***FOR THE SAUCE***

3 cups apple cider vinegar

3 cups water

1/3 cup white sugar

3/4 cup brown sugar

2-1/2 tablespoon salt

1/4 cup black pepper

1 tablespoon cayenne pepper

3 tablespoon paprika -- (Hungarian is best)

1 tablespoon dry mustard

1 cup Worcestershire sauce

***PORK***

6 pounds pork picnic shoulder roast or Boston butt -- (up

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 fr

esh 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