Ingredients
1 boston pork butt (pork shoulder)
1tsp whole coriander seed
1tsp whole fennel seed
1tsp whole cumin seed
1tbsp onion powder
1tbsp paprika
1tbsp chili powder
8 oz molasses
12 oz pickling salt
Preparation
Take a small cooler and set it on your scale and tare it to zero. Add 12 oz of pickling salt then tare again to zero. Add 8 oz molasses then tare again. Add 4 lbs (4 pints) of water. Mix with whisk. Put in butt (sometimes it may overflow, be sure to allow for this) and then top with a ziplock bag of ice. This is a cold brine. You can also stick it in a fridge if you have one big enough.
Brine for 12 hours.
Prepare rub: Add cumin, chili powder, coriander, paprika, onion powder, and fennel seed to a clean coffee grinder and grind. Pour into can to sprinkle on pork. Liberally apply to pork.
Smoke over hickory between 200-250 for 8-12 hours. Pull apart with fork when done. It’s done to tenderness, so if you can pull it like this, it is done.
