Green Chili Pork Rub
(Mostly stolen from The Arcadian Experience)
1/2 cup light brown sugar
3 T black pepper
4 T kosher salt
3 T Coffee
1/4 cup Ground Green Chilis
2 T garlic powder
1 T cayenne powder
1 teaspoon coriander
1 teaspoon cumin
Washed, dried, and covered in mustard the shoulder is ready to receive the dry rub. I like to let it sit overnight with the rub but often times forget, it doesn’t make a huge difference.
Once you put on your rub it should look something like this. I put the shoulder on the smoker at about 180 degrees for a few hours, directly on the grate. After a few hours I’ll turn it up to 225 and let it cook for awhile. I won’t put it in a pan until its been on for about 5 hours, I’ve never had a problem of it drying out.
Pull it off the smoker when the internal temp gets between 180-190. I usually aim for the middle and call it good. Wrap it in foil and let it rest for awhile. If you put some towels around the foil you can let it sit for hours before your party and it will still be too hot to touch.
