INGREDIENTS
5 lb
Pork shoulder, Roast
2
Bay leaves
1 tbsp
Garlic powder
1 tbsp
Onion powder
1/2 cup
Honey
2 tbsp
Ketchup
1 dash
Liquid smoke
2 tsp
Mustard, Dry
3/4 cup
Mustard, Yellow
2 tsp
Worcestershire sauce
1/2 cup
Brown sugar, Dark
9/16 cup
Brown sugar
2 tsp
Cayenne, Powder
1 tbsp
Chili powder
3
Heaping tbsp Dry rub
2/3 cup
Kosher salt
1 pinch
Nutmeg
1
Heaping tbsp Paprika, Smoked
1 tbsp
Pepper
1 pinch
Red pepper flakes
1/4 cup
Apple cider vinegar
1 tbsp
Cumin
4 cups
Apple cider
2 tbsp
Butter
4 cups
Water
1 Teaspoon Texas Pete’s (or Franks if necessary) hot sauce or to taste