Family Spice Recipes, Meal Planning & Fitness Advice

1. Preheat your smoker to 225ºF.
2. Score the fat cap but do not cut the meat of:
• 3.5-4 lb pork shoulder roast
3. Combine in a small bowl:
• 3 TBS paprika
• 1 TBS garlic powder
• 1 TBS brown sugar
• 1 TBS dry mustard
• 3 TBS coarse sea salt
4. Rub roast liberally with the seasoning rub.
5. Cook the meat about 8 to 10 hours in the smoker, or until the internal temperature, using an instant-read thermometer, reaches 165ºF for slicing or 175ºF for pulling.
6. If you wish to use the meat later, wrap the roast in double foil to retain the juices and refrigerate or freeze.
7. If you are using the meat immediately, remove the bone by twisting it, it should easily come out. Then slice it or use 2 forks to shred the meat apart.
8. Combine and simmer in a small saucepan over medium heat:
• 1 1/2 cups cider vinegar
  
• 1 cup yellow or brown mustard
  
• 1/2 cup ketchup
  
• 1/3 cup packed brown sugar
  
• 2 garlic cloves, crushed
  
• 1 tsp kosher salt
  
• 1 tsp cayenne
  
• 1/2 tsp freshly ground black pepper
9. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and reserve until ready to use.
10. Combine sauce with shredded meat and serve with rolls or buns.

NEED NUTRITIONAL INFORMATION!

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