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4
out of 5
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Here's how I make my smoked pork shoulder...,
December 6, 2008
By OIF_Vet
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"I use this recipe almost in it's entirety, however, I substitute California blend course grind garlic salt in place of regular. I had to pump up the amount of cayenne, as well:
1 cup Paprika
1/2 cup each of garlic salt, sugar, brown sugar, cumin, chili powder, and black pepper.
1/3 cup cayenne pepper
I also spritz the meat every 30 minutes with:
1/2 cup apple cider vineger
1 cup dark corn syrup
1-1/2 cup apple cider"
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74 of 75 people found this review helpful.
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