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Ingredients
  • 5 to 7 pound pork butt or pork shoulder, leave the fat cap on
  • 3 tablespoons olive oil, for rubbing on meat
  • 1 teaspoon liquid smoke*, optional, for rubbing on meat
  • 2 tablespoons vegetable oil, for searing, more as necessary
  • subheading: For the rub/marinade:
  • 1 tablespoon kosher salt, use 2 and ½ teaspoons if using table salt
  • 2 teaspoons black pepper
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon cayenne pepper
  • 2 teaspoons cumin
  • 1 teaspoon dry mustard powder
  • ⅓ cup brown sugar, packed
  • subheading: To serve:
  • barbecue sauce, homemade or store bought
  • brioche hamburger buns, if you're making sandwiches
  • butter, softened
  • Coleslaw, this is my favorite herby recipe!
Steps
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