![](https://cdn.statically.io/img/www.allrecipes.com/thmb/cOuABPo-lidRM_4r4zaz_V231ho=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4470613-5490ccf377704f3a99ee82d2fdc81f7c.jpg)
Ingredients
-
1 ¾ cups sugar-based curing mixture (such as Morton® Tender Quick®)
-
1 ½ cups white sugar
-
1 tablespoon cayenne pepper
-
2 tablespoons onion powder
-
2 tablespoons garlic powder
-
1 gallon water
-
10 pounds pork butt roast
-
2 tablespoons ground mace
-
2 tablespoons garlic powder
-
2 tablespoons onion powder
-
2 tablespoons smoked paprika
-
1 tablespoon dried sage
-
1 tablespoon dried thyme
-
2 tablespoons honey
Directions
-
To Make the Brine: In a medium bowl, combine curing mixture, sugar, pepper, 2 tablespoons onion powder, 2 tablespoons garlic powder and water. Mix until the salt and sugar are dissolved in the water.
-
Pour brine over pork. Allow pork to soak in brine for one week in the refrigerator.
-
Remove pork from brine, then discard brine. Rinse and pat dry the pork.
-
Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).
-
To Make the Rub: In a medium bowl, mix together the mace, 2 tablespoons garlic powder, 2 tablespoons onion powder, paprika, sage, thyme and honey.
-
Evenly coat the pork with the rub and work it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack.
-
Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 12 hours.
Nutrition Facts (per serving)
207 | Calories |
10g | Fat |
13g | Carbs |
16g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 30 | |
Calories 207 | |
% Daily Value * | |
Total Fat 10g | 12% |
Saturated Fat 4g | 18% |
Cholesterol 56mg | 19% |
Sodium 6665mg | 290% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 1g | 2% |
Total Sugars 12g | |
Protein 16g | 33% |
Vitamin C 2mg | 2% |
Calcium 36mg | 3% |
Iron 2mg | 8% |
Potassium 324mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.