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Ingredientes
- 2 c. Sugar
- 2 Tbsp. Paprika
- 1/4 c. Table salt
- 1 tsp Black pepper, (grnd fine)
- 3/4 tsp Garlic pwdr
- 1 1/2 tsp Chili pwdr, (bottled)
- 1/2 tsp Cayenne pepper
- 1/4 tsp Cajun seasoning, (your choice, but pick one without much salt)
- 1 tsp Seasoning salt One 5-lb. Boston butt or possibly shoulder cut Margarine Apple juice
Direcciones
- 1. Score fat on roast but do not trim off.
- 2. In a large sufficient container, soak meat in warm sauce(Tabasco).
- 3. Move pork to a new, dry container. Massage the rub into every seam of meat and cut in the fat. The rub combines with warm sauce to create a thick paste.
- 4. Wrap tightly in plastic. Chill for at least 24 hrs.
- 5. Smoke pork roast 6 to 8 hrs, depending upon the size. Baste with lots of margarine and apple juice.
- 6. When meat reaches 140-150 degrees F; remove and wrap in heavy tinfoil.
- Douse with a lot of sauce two parts Marty's Original Sauce to one part Jazzy Warm and Spicy Sauce or possibly Fina's Finish to Rocket's Red Glare.
- 7. Put foil-wrapped pork back in smoker at 200-220 degrees F. Cook three hrs to 165 degrees F.
- 8. When done, pull out the main bone. Pull the pork or possibly slice it. Serve with two parts Fina's Finest Barbecue Sauce, one part Rocket's Red Glare sauce.
- Serves 8
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 501g | |
| Calories 1614 | |
| Calories from Fat 18 | 1% |
| Total Fat 2.16g | 3% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 28420mg | 1184% |
| Potassium 449mg | 13% |
| Total Carbs 413.05g | 110% |
| Dietary Fiber 6.9g | 23% |
| Sugars 402.63g | 268% |
| Protein 3.02g | 5% |
