SMOKED MEXI PORK BUTT
Nothing is better than a big ole chunk of smoked meat, especially when slathered with cumin & jalapeno
For the Brine:
6-8lbs boneless pork shoulder
1/2c kosher salt
1.2c dark brown sugar
For the Rub:
2 jalapeno, grated
2tsp garlic powder
2tsp onion powder
Lime wedges, to serve
Stir together brine ingredients until dissolved and place in a large sealable pot or tupperware. Place pork in the pot & refrigerate for 24-48 hours.
Preheat smoker to 250 degrees, maple wood suggested for it’s light flavor. Remove pork from brine, rinse & pat dry. Combine rub ingredients and divide into two small bowls. Score deeply into the fat cap, and rub the pork all over with half of the rub.
Smoke pork for 9-12 hours, depending the size, 90min per pound, roughly. Once you remove it from the oven, cover with foil and let rest 15-30min. Shred with your hands and mix in the reserved rub, salt if necessary. Serve with lime wedges.
Freeze in 1/2lb portions in sealed tupperware for up to two weeks. Defrost overnight or in the microwave.