Ingredients:

• 8-10lb. Boston butt (pork shoulder)
• 4 tbsp Dijon mustard
• 1 cup molasses
• 1/2 cup Rossarooski's Honey Rib Rub
• 1/2 cup Casanova's Competition Rub
• recteq Gourmet BBQ Sauce

• Pre-heat recteq to 225℉.
• Combine molasses and mustard and coat your Boston butt.
• Shake on rubs.
• Cook at 225℉ for 7-8 hours until the meat reaches 165℉, then wrap tightly in 2 layers of foil.
• Continue cooking until the internal temperature reaches 195℉.
• Remove from grill, and let rest for 2 hours.
• Pull the pork.

Note:

• recteq's Spicy BBQ Sauce can be used to add a kick.