Ingredients
- 1 (approximately 4-pound) Boston Butt (Pork Shoulder)
- For the brine:
- 1/4 cup black peppercorns
- 2 tablespoons whole allspice berries
- 5 small cinnamon sticks
- 6 bay leaves
- 1 teaspoon whole cloves
- 1 tablespoon smoked paprika
- 1/2 gallon water
- 1/2 pound (about 3/4 cup) Kosher salt
- 1/2 cup brown sugar
- 3 cups ice
- For the spice rub:
- 5 teaspoons each ground cumin, dried oregano, smoked paprika, and brown sugar
- 2 1/2 teaspoons garlic powder
- 3/4 teaspoon each: ground cinnamon, ground cloves and salt
- 1/8 to 1/4 teaspoon cayenne pepper
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