Fred’s Ultimate Smoked Pork Shoulder

Photo by Ben Fink
Ingredients
- 1 Tbs. kosher salt
- One 5- to 7-pound bone-in Boston butt or picnic shoulder
- Your favorite barbecue sauce
- 1 tsp. freshly ground white pepper
- 6 to 8 cups hickory or apple wood chips, soaked in water for at least 1 hour
- 1 Tbs. freshly ground black pepper
- 1 cup prepared Cuban mojo marinade, strained (I prefer Nellie and Joe’s brand)
- + 4 more ingredients
-
- 1 Tbs. sugar
- 1 tsp. granulated garlic
- 1 tsp. dry mustard
- 1 Tbs. paprika
Mix the paprika, sugar, salt, both peppers, granulated garlic, and mustard together in a small bowl. Rub this mixture all over the pork. Wrap in plastic wrap and refrigerate overnight. (I like to reserve a tablespoon or more of this rub before using it on the pork so that I can sprinkle the finis...
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