Ok. So I only have one pic. This turned out really good so I thought I would share with y'all.
First step, DRY RUB
• 2 cup light brown sugar
• 6 tablespoons paprika
• 4 teaspoons seasoning salt (like Lawry's)
• 2 teaspoon kosher salt
• 4 teaspoons garlic powder
• 1 Tablespoon dried oregano
• 2 teaspoon dried thyme
• 1 teaspoon onion powder
• 2 teaspoon dry mustard
• 2 SMOKED AND DRIED PEPPERS (I used jalapenos)
• 1 Tablespoon dried superhot powder.
I mix all this together in the food processor to get a nicely blended fine powder. Once mixed rub all over your 7-10 pound pork shoulder and refrigerate overnight.
Pull your pork out and throw it in the oven at 225º for 12 hours or until the internal temp is at least 170º.
Once you take the pork out, it's time to move to the smoker. I used hickory wood for smoke and a homemade pineapple superhot sauce to baste the pork before smoking. Smoke for 2-3 hours and serve.
Voila, Porktastic!
After you're done take all the leftovers and throw them in the crockpot with a couple of beers to make a fantastic pulled pork.
First step, DRY RUB
• 2 cup light brown sugar
• 6 tablespoons paprika
• 4 teaspoons seasoning salt (like Lawry's)
• 2 teaspoon kosher salt
• 4 teaspoons garlic powder
• 1 Tablespoon dried oregano
• 2 teaspoon dried thyme
• 1 teaspoon onion powder
• 2 teaspoon dry mustard
• 2 SMOKED AND DRIED PEPPERS (I used jalapenos)
• 1 Tablespoon dried superhot powder.
I mix all this together in the food processor to get a nicely blended fine powder. Once mixed rub all over your 7-10 pound pork shoulder and refrigerate overnight.
Pull your pork out and throw it in the oven at 225º for 12 hours or until the internal temp is at least 170º.
Once you take the pork out, it's time to move to the smoker. I used hickory wood for smoke and a homemade pineapple superhot sauce to baste the pork before smoking. Smoke for 2-3 hours and serve.
Voila, Porktastic!
After you're done take all the leftovers and throw them in the crockpot with a couple of beers to make a fantastic pulled pork.
