How to make it

  • With mortar and pestle or spice grinder, blend ingredients into a fine powder.
  • Keep in a covered container or a 1 qt zip lock bag till ready to use .
  • Coat pork shoulder with seasonings and cover with plastic wrap. Refrigerate for 1 hour. Preheat smoker and prepare for an 8 hour smoke.
  • Make sure wood chips are soaked and drained before using. Add charcoal and wood chips as necessary to keep temperature low, or between 200 - 225°F. Smoke pork shoulder for about 8 hours or until internal temperatures reach 185°F.
  • Once pork is cooked remove from smoker. Wrap tightly in foil and allow to sit for an hour.
  • Afterward unwrap pork butt and shred. Combine pork with 1/3 cup of your favorite table sauce thinned with 50/50 Apple Juice.
  • Keep warm and serve on white bread buns with remaining sauce on the side. Top with Tide Water Cole Slaw. (found in my recipe section)
  • Enjoy "Doug"

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