Ingredients
- 1/4 c fine ground coffee we used Nescafe
- 2 Tbl molasses
- 1 Tbl salt
- 2 tsp garlic granules
- 1 tsp pepper
- 10 pound pork butt with bone
Servings: 1/4 c servings
Instructions
- Combine all ingredients, except pork, adding extra molasses if desired.
- Spread over all of pork and let sit (overnight if desired)
- Smoke at 225-250 degrees Fahrenheit until internal temperature reaches 160-165 degrees.
- If you do not want to pull the meat, pull at 150 degrees and let rest for at least 5 minutes before eating.
- Wrap in tin foil once meat is at 160 degrees to speed up the process and retain moisture.
- Continue smoking until around 195 degrees F.
- Let rest for at least 30 minutes before pulling.
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