1 recipe Brother Jimmy's Dry Rub, recipe follows
1 (6- to 8-pound) bone-in pork butt (also called pork shoulder or Boston butt)*
1 cup Eastern Carolina BBQ Sauce, recipe follows, or to taste
2 tablespoons dried rosemary
1/4 cup fennel seeds
3/4 cup Lawry's Seasoned Salt
2 3/4 teaspoons granulated garlic
5 teaspoons cayenne pepper
1 1/2 tablespoons dried thyme
1/4 cup crushed red pepper flakes
2 tablespoons ground dried sage
1/4 cup dried basil
1/2 cup dried mint
2 1/4 teaspoons ground white pepper
4 1/2 teaspoons ground black pepper
1 1/2 cups white vinegar
1/2 cup water
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons crushed red pepper flakes
1 1/2 teaspoons dark brown sugar
3/4 teaspoon table salt
*I've got to clear up this misnomer. You're not actually eating the butt of a pig-'cause that'd be gross. This cut is from the upper portion of our shoulder. It has plenty of fat to stay moist during long, slow cooking, making it a favorite cut for barbecue. This cut comes bone-in, which is preferable to use for superior flavor and moisture retention, and boneless, which will range from about 5 to 8 pounds. If you can't find a bone-in pork butt, you may use boneless, boneless meats cook faster than bone-in pieces.
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