Ingredients
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2 tablespoons firmly packed dark brown sugar
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2 tablespoons kosher salt
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1 tablespoon smoked paprika
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1 teaspoon ground mustard
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1/2 teaspoon garlic powder
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1/2 teaspoon ground red pepper
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1 (8 lb) bone-in pork roast (Boston butt)
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1/2 cup distilled white vinegar
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1/2 cup apple cider vinegar
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1 tablespoon firmly packed light brown sugar
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1 tablespoon kosher salt
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2 teaspoons ground black pepper
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1 tablespoon crushed red pepper flakes
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1/2 teaspoon onion powder
Instructions
- Smoked Boston Butt:
- Soak mesquite wood chips in water for at least 30 minutes.
- Preheat smoker to 225 - 250 degrees. Sprinkle soaked wood chips over coals.
- In a small bowl, combine brown sugar, salt, paprika, mustard, garlic powder, onion powder, and red pepper. Spread mixture over all sides of roast. Let stand at room temperature for 30 minutes.
- Place roast in smoker. Cook, covered with smoker lid, until meat is very tender, 11-12 hours. Remove from smoker, and let stand for 30 minutes. Shred roast, discarding fat and bone. Serve with Carolina Vinegar Sauce or your favorite barbecue sauce.
- Carolina Vinegar Sauce.
- In a medium bowl, combine vinegar, brown sugar, red pepper, salt, black pepper, hot sauce, and smoked paprika. Cover, and refrigerate for up to five days.