Ingredients for 8-10 servings
5-8 pound Pork Shoulder/Butt, bone in and fat pad on top
For the Brine
4 Cups Water
4 Cups Apple Cider
½ Cup Kosher Salt
½ Cup Dark Brown Sugar
3 Heaping Tablespoons Dry Rub
2 Bay Leaves
1 Pinch Red Pepper Flakes
For the Dry Rub
1 Tablespoon Onion Powder
1 Heaping Tablespoon Smoked Paprika
1 Tablespoon Garlic Powder
1 Tablespoon Chili Powder
1½ Tablespoon Kosher Salt
1 Tablespoon Pepper
2 Teaspoons Cayenne Powder
2 Teaspoons Dry Mustard
1 Tablespoon Cumin
½ Cup Dark Brown Sugar
For the Vinegar Sauce
*this is optional but we love it
½ Cup Apple Cider Vinegar
½ Cup White Vinegar
¼ Cup to ⅓ Cup Brown Sugar
½ Teaspoon Chili Powder
2 Pinches Red Pepper Flakes
Salt to taste
Read the Instructions here