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Ingredients
US|METRIC
4 SERVINGS
- 1 pork roast (Boston Butt)
- 1/4 cup kosher salt (for rub)
- 1/4 cup paprika (for rub)
- 2 Tbsp. brown sugar (for rub)
- 1 Tbsp. granulated garlic (for rub)
- 1 Tbsp. onion powder (for rub)
- 1 Tbsp. chili powder (for rub)
- 1 Tbsp. black pepper (for rub)
- 2 cups cider vinegar (for sauce)
- 1/2 cup tomato juice (for sauce)
- 1/4 cup ketchup (for sauce)
- 2 Tbsp. mustard (for sauce)
- 2 Tbsp. worcestershire sauce (for sauce)
- 1 Tbsp. granulated garlic (for sauce)
- 1 Tbsp. molasses (for sauce)
- 1 Tbsp. red pepper flakes (crushed, for sauce)
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Directions
- 1. Heat a smoker with hickory and oak to 225 degrees
- 2. Combine all of the dry ingredients for the pork in a bowl, and massage the rub into the Boston butt
- 3. Place on a rack in the smoker, and let cook for about 12-13 hours, or until an internal temperature of 190 is reached
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