Ingredients :
- 1/2 cup brown sugar
- 1 tbsp Chipotle powder
- 2 tsp ground ginger
- 2 tsp white pepper
- 1 tsp black pepper
- 1 tbsp sea salt
- 6 oz peach mango juice
- 8 lb pork butt
Method :
- Inject juice in multiple places and angles.
- Pat pork shoulder, butt, dry and cover with rub mixture.
- Place in smoker until 165°F. Foil at 165 and keep cooking until it reaches 195°F.
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