| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cajun |
Gma4 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 2 |
tb |
Paprika |
| 1/4 |
c |
Table salt |
| 1 |
ts |
Black pepper; (ground fine) |
| 3/4 |
ts |
Garlic powder |
| 1 1/2 |
ts |
Chili powder; (bottled) |
| 1/2 |
ts |
Cayenne pepper |
| 1/4 |
ts |
Cajun seasoning; (your choice, but |
|
|
; pick one without |
|
|
; much salt) |
| 1 |
ts |
Seasoning salt |
|
|
One 5-pound Boston butt or shoulder cut |
|
|
Margarine |
|
|
Apple juice |
INSTRUCTIONS
DRY RUB
PORK
1. Score fat on roast but don't trim off.
2. In a large enough container, soak meat in hot 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 hot sauce to form a thick
paste.
4. Wrap tightly in plastic. Refrigerate for at least 24 hours.
5. Smoke pork roast 6 to 8 hours, 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 Hot and Spicy Sauce or Fina's Finish to Rocket's Red Glare.
7. Put foil-wrapped pork back in smoker at 200-220 degrees F. Cook three
hours to 165 degrees F.
8. 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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