BOSTON BUTT
INGREDIENTS:
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8-10lb. Boston butt (pork shoulder)
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4 tbsp Dijon mustard
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1 cup molasses
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1/2 cup Rossarooski's Honey Rib Rub
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1/2 cup Casanova's Competition Rub
INSTRUCTIONS:
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Preheat recteq to 225ºF.
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Combine molasses and mustard and coat your Boston butt.
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Shake on rubs.
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Cook at 225ºF for 7-8 hours until the meat reaches 165ºF, then wrap tightly in 2 layers of foil.
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Continue cooking until the internal temperature reaches 195ºF.
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Remove from grill, and let rest for 2 hours.
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Pull the pork.
Note: recteq's Spicy BBQ Sauce can be used to add a kick.
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