Smoked Pork Shoulder (Boston Butt)

Makes 8–10 servings. 

Prep Time: 20 minutes
Inactive Prep Time: 13 hours
Cook Time: 11 hours





BRINE:
8 ounces or 3/4 cup molasses
12 ounces pickling salt
2 quarts bottled water
6–8 pound Boston butt

RUB:
1 teaspoon whole cumin seed
1 teaspoon whole fennel seed
1 teaspoon whole coriander
1 tablespoon chili powder
1 tablespoon onion powder
1 tablespoon paprika

Directions:
Combine molasses, pickling salt, and water in 6-quart Lexan (Cambro) bucket. Add Boston butt making sure it is completely sub-merged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.

Place cumin seed, fennel seed, and coriander in food grinder and grind fine. Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika.

Remove Boston butt from brine and pat dry. Sift the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres. More rub will adhere to the meat if you are wearing latex gloves during the application.

Preheat smoker to 210 degrees F. Place butt in smoker and cook for 10–12 hours, maintaining a temperature of 210 degrees F. Begin checking meat for doneness after 10 hours of cooking time. Use fork to check for doneness. Meat is done when it falls apart easily when pulling with a fork. 

Once done, remove from pot and set aside to rest for at least 1 hour. 

Pull meat apart with 2 forks and serve as sandwich with coleslaw and dressing as desired.