INGREDIENTS
1
pork shoulder (aka Boston/pork butt) - I prefer 4-5 lbs
1
onions (I prefer sweet or Vidalia)
3 cloves
garlic
3/4 cup
chicken stock
1 tbsp
brown sugar, dark
1 tbsp
raw/turbinado sugar
1 tbsp
chili powder
1 tbsp
salt
1/2 tbsp
paprika
1 tsp
black pepper
3/4 tsp
cumin
1/2 tsp
garlic powder
1/4 tsp
cayenne pepper
1/4 tsp
cinnamon
1/4 tsp
celery seed
1/4 tsp
ground mustard