THE RUB
1/2 Cup of salt
1/4 Cup of garlic salt
1/4 Cup of sweet mesquite
1/4 Cup of cumin
1 Tbsp of black pepper
1 Tbsp paprika
BRINE
Mix the spices together then rub them onto the pork shoulder. Take the remainder of the mix and place it into a 2 gallon zip-loc bag with the pork shoulder, 2 bay leaves and 6 cups of water. Place the bag into the fridge for 24 to 48 hours.
ROAST
Roast in the over at 225º at 2 hours per pound. When complete internal temp should be 160º. Separate and enjoy.
