INGREDIENTS:
• 1 (4-7 pound) whole Boston Butt or pork shoulder (bone-in with a layer of fat on the bottom)
DRY RUB
• 1/2 tbl ground cumin
• 1 tbl ground coriander
• 1 tbl smoked paprika
• 1 tbl chili powder
• 1 tablespoon granulated garlic
• 1 tablespoon sea salt
• 1 tablespoon Old Bay seasoning
• 1 tablespoon cracked black peppercorns
• 1/2 cup brown sugar
Glaze: Ghost Scream Chili Garlic Jam

BRINE SOLUTION
• 1/2 cup salt
• 1/2 cup brown sugar
• 2 quarts cold water
• 2 bay leaves
• 3 tablespoons dry rub mix
Directions:
FOR THE DRY RUB
1. Mix well and store in an air tight container.
FOR THE BRINE SOLUTION
2. Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine.
PORK SHOULDER PREPARATION
1. Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 8 hours.
2. Remove pork shoulder from brine solution, pat dry with paper towels, place in baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking! Place baking pan uncovered in a 225 degree F oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200 degrees.
3. When the temperature in the center has reached 180 degrees brush the pork with 4TBL GHOST SCREAM CHILI GARLIC JAM to glaze the shoulder. Once the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170 degrees or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily. Enjoy with Eye Wide Open!

Phone: 949-637-1219
P.O. Box 4351, San Clemente, CA 92674
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