| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cajun |
Gma4 |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 2 |
T |
Paprika |
| 1/4 |
c |
Table salt |
| 1 |
t |
Black pepper, ground fine |
| 3/4 |
t |
Garlic powder |
| 1 1/2 |
t |
Chili powder, bottled |
| 1/2 |
t |
Cayenne pepper |
| 1/4 |
t |
Cajun seasoning, your |
|
|
choice but |
|
|
pick one without |
|
|
much salt |
| 1 |
t |
Seasoning salt |
|
|
One 5-pound Boston butt or |
|
|
shoulder cut |
|
|
Margarine |
|
|
Apple juice |
INSTRUCTIONS
Score fat on roast but don't trim off. In a large enough container,
soak meat in hot sauce(Tabasco). Move pork to a new, dry container.
Massage the rub into every seam of meat and cut in the fat. The rub
combines with hot sauce to form a thick paste. Wrap tightly in
plastic. Refrigerate for at least 24 hours. Smoke pork roast 6 to 8
hours, depending upon the size. Baste with lots of margarine and apple
juice. 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 Hot and Spicy Sauce or Fina's Finish to Rocket's Red
Glare. Put foil-wrapped pork back in smoker at 200-220 degrees F. Cook
three hours to 165 degrees F. When done, pull out the main bone. Pull
the pork or slice it. Serve with two parts Fina's Finest Barbecue
Sauce, one part Rocket's Red Glare sauce. Serves 8 Copyright 1998
John Madden's Ultimate Tailgating. Converted by MC_Buster. NOTES :
From John Madden's Ultimate Tailgating Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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