Ingredients:

• Grill Hardware
• Meat Thermometer
• Meat
• Pork Shoulder 5-10 lbs. (Boston Butt)

Rub Ingredients

• 5 Parts Paprika
• 1 part Garlic Powder
• 1 Part Onion Powder
• 2 Parts Cumin Powder
• 1 Part Cayenne Powder
• 4 Parts Brown Sugar
• 4 Parts Salt
• 1 Part Black Pepper

Sauce Ingredients

• 1 Gallon Apple Cider Vinegar
• 1 Cup Salt
• ¼ Cup Crushed Red Pepper Flakes
• 1 Tbsp Black Pepper
• 1 small bottle Worcestershire Sauce
• 1 Small Bottle Louisiana Hot Sauce

Directions:

Preparations:

Meat: Pork shoulder or “Boston Butt” is the cut of meat to use it has the right amount of fat to handle all day cooking. They range in size from 7-14lbs. Expect to lose about 40% during cooking, for example a 10lb piece of meat will net you about 6lbs of meat after cooking. Figure about 6-8oz for children and 10-12oz for adults. Starting with a 10lb piece of meat will feed 12-15 people. Prepping the meat: Use a combination of the above listed spices, or a premixed BBQ rub. Rub the spices into the meat thoroughly, preferably the evening before cooking. The meat should be completely covered in a thick layer of the spices creating a thick coating.

Cooking:

Start with a grill temp of about 225 degrees. You are looking for an internal temperature of about 180-190 degrees, expect about 10-12hrs of cooking time. Start the meat fat side up, turning after about 6 hrs of cooking. Basting with BBQ sauce(Optional) about every hour until meat is done. The meat should start to develop a hard crust on the outside.

Serving:

After the meat reaches the desired internal temperature set the meat in a cooler wrapped in tinfoil and a towel. Let stand for 20 minutes. Then unwrap the meat, pull all of the meat away from the fat and tray.Give a light soaking with the Vinager based sauce or Bar-b-Que stir, serve on a bun and enjoy!