| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 10 | To 12 | ||
INGREDIENTS
| 2 | tb | Paprika |
| 1 | tb | Brown sugar |
| 1 | tb | Chili powder |
| 1 | tb | Ground cumin |
| 1 | tb | Granulated sugar |
| 2 | ts | Kosher salt |
| 1 1/2 | ts | Black pepper |
| 1 | Boneless pork shoulder roast; (Boston butt), 4 to 5 pounds |
INSTRUCTIONS
Address of original story: http://www.hotcoco.com/living/food/stories/byr26238.htm (c) 1999 Contra Costa Newspapers 1. In small bowl, mix together paprika, brown sugar, chili powder, cumin, granulated sugar, salt and pepper. Rub mixture onto the meat, wrap in plastic wrap and refrigerate at least 1 hour or up to 24 hours. 2. Grill roast over indirect heat until done, about 3 hours (internal temperature should be 180 to 190 degrees). Remove from heat, wrap in aluminum foil and allow to rest 30 minutes. Shred meat with fork or fingers and serve with favorite barbecue sauce. Per serving: 369 calories, 25.6 g protein, 6.7 g carbohydrates, 26.5 g fat, 101 mg cholesterol, 2604 mg sodium, 2 g fiber. Calories from fat: 64.9 percent. Posted to bbq-digest by Carol McKaskill <mckaskill@hwy97.net> on Jun 06, 1999, converted by MM_Buster v2.0l.
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