Boston Butt's or Pork Shoulders make some of the finest barbecue found anywhere! Sure brisket is king in Texas and a few other places, but there are very few things that compare to smoke cooked pulled pork.
Dry rubs make some of the best seasonings for long term cooking over charcoal or wood embers. To get started, simply combine the following dry ingredients:
1/3 cup salt
1/4 cup paprika
2 Tbs chili powder
2 Tbs fresh cracked black pepper
1 Tbs ground cumin
1 Tbs garlic powder
1 tsp cayenne
1/2 tsp ground sage
1/4 tsp ground cinnamon
After combining the above ingredients thoroughly, take a basting brush and coat a thin layer of yellow mustard on all sides of the butt or shoulder. This mustard helps to hold the rub and sets up a nice base for the outside of the meat.
Next, sprinkle moderate to heavy on the pork. During the cooking process, the mustard taste cooks away and sets up a tender crust on the outside of the meat while at the same time holding the spices in place until time to eat!