15 lbs Pork Shoulder Butt, boneless
Rub:
6 tbsp kosher salt
4 tbsp fine brown pepper
6 tbsp smoked paprika
3 tbsp garlic powder
3 tbsp onion powder
2 tbsp chili powder
2 tsp ground cumin
2 tbsp Swerve brown sugar (granulated sugar)
1 tbsp dried oregano
1 tsp cayenne pepper (adjust to heat preference)
Materials:
- Pellet Smoker
- Trager Competition Blend Pellets
- Pink butcher paper
Method:
- Mix the ingredients for the rub together well. Coat the pork well.
- Wrap in plastic wrap and let sit in the fridge overnight. 10 - 12 hours
- Preheat the smoker to 195 degrees F and place the pork into the smoker. Smoke until the interior reaches 160-165 degrees.
- Remove the pork from the smoker and wrap in butcher paper, place back in the smoker.
- Increase heat to 225 degrees.
- Smoke until interior temperature is 205 degrees.
- With the butcher paper back on, place pork into a cooler and let it rest for 1-2 hours.
- Pull the pork.
If done correctly, you will not need bar-b-que sauce as it will take away from the flavor. S
Serve on hamburger buns with coleslaw.
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