Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 720 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. 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. | 2. Pour brine over pork. Allow pork to soak in brine for one week in the refrigerator. | 3. Remove pork from brine, then discard brine. Rinse and pat dry the pork. | 4. Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C). | 5. To Make the Rub: In a medium bowl, mix together the mace, 1/4 cup garlic powder, 1/4 cup onion powder, paprika, sage, thyme and honey. | 6. 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. | 7. Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 12 hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white sugar	1 1/2	cups		1161.0	299.94	0.0	0.0
cayenne pepper	1	tablespoon		16.854	3.0014	0.6365	0.9153
onion powder	2	tablespoons		47.058	10.9186	1.4366	0.1435
garlic powder	2	tablespoons		64.214	14.1096	3.2107	0.1416
water	1	gallon		0.0	0.0	0.0	0.0
pork butt roast	10	pounds		12104.0275	0.0	1136.5092	801.9485
mace	2	tablespoons	ground	50.35	5.353	0.7113	3.4323
garlic powder	2	tablespoons		64.214	14.1096	3.2107	0.1416
onion powder	2	tablespoons		47.058	10.9186	1.4366	0.1435
paprika	2	tablespoons	smoked	38.352	7.3426	1.923	1.7530000000000001
sage	1	tablespoon		-	-	-	-
thyme	1	tablespoon		2.424	0.5868	0.1334	0.0403
honey	2	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.