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Ingredients
US|METRIC
1 SERVINGS
- 1/2 cup turbinado sugar
- 1/4 cup kosher salt (plus 2 tablespoons)
- 2 Tbsp. ground cumin (plus 2 teaspoons)
- 1 tsp. cayenne pepper
- 1 Tbsp. cracked black pepper (plus 1 teaspoon)
- 1 Tbsp. granulated garlic (plus 1 teaspoon)
- 1 Tbsp. granulated onion (plus 1 teaspoon)
- 1 cup smoked paprika
- 5 Tbsp. oregano (dried Greek, plus 1 teaspoon)
- 3 Tbsp. ground cumin (plus 1 teaspoon)
- 3 Tbsp. granulated garlic (plus 1 teaspoon)
- 3 Tbsp. cayenne pepper (plus 1 teaspoon)
- 2 Tbsp. granulated onion
- 1 1/2 cups apple juice
- 3 Tbsp. brown sugar
- 1/3 cup pork (Butcher’s BBQ, injection powder)
- 1/4 tsp. xanthan gum
- 1 cup rub (Cool Smoke)
- 2 cups pork (Injection)
- 10 lb. pork butt (Smithfield bone-in, trimmed, you can ask your butcher to do this)
- 2 cups apple juice (in a spray bottle, for the grill)
- 3 cups barbecue sauce (Cool Smoke)
- 3 cups ketchup
- 1 cup dark brown sugar (packed)
- 3/4 cup distilled white vinegar
- 1/4 cup molasses
- 3 Tbsp. Worcestershire sauce
- 1/2 tsp. kosher salt
- 2 tsp. ground cumin
- 1 Tbsp. smoked paprika
- 1 Tbsp. sweet paprika
- 2 tsp. granulated onion
- 2 tsp. granulated garlic
- 2 tsp. cayenne pepper
- 1 1/2 tsp. freshly ground black pepper
- 1/4 cup apple cider vinegar
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