Nothing sets the stage for a summer in the city better than good friends, a backyard, heritage meats and a smoker!

Two half bone-in boston butt shoulder roasts from Heritage Foods USA were delivered on Friday, rubbed on Saturday and smoked on Sunday.

For the rub:

• 2 Tablespoons each ground sea salt, cumin, chili powder, dark brown sugar
• 4 Tablespoons paprika
• 1 Tablespoon each white sugar, black pepper, white pepper, cayenne, oregano    
• 1 teaspoon nutmeg

Rub meat on all sides 24 hours before cooking, wrap tightly and refrigerate.  

Prepare the Carolina Style BBQ Sauce:

• 1 Cup apple cider vinegar
• 2 Tablespoons brown sugar
• 2 teaspoons each cayenne powder and paprika
• 1 Teaspoon red chili flakes

Stir ingredients, cover and refrigerate. 

Smoke rubbed shoulder roasts using hickory or apple wood chips.  Soak wood chips in water for at least 30 minutes before placing in smoker.  Fill drip tray with apple cider vinegar and two bulbs of garlic. 

Smoke for approximately 8 hours or until internal temperature reaches 190 degrees. 

Remove roasts from heat and let rest for about 30 minutes under tented tinfoil.

Meat will be tender and falling off the bone. Using fork and knife remove excess fat.  Then chop finely. Finish shredding with two forks.  

Place shredded pork in large heavy skillet and add sauce.  Bring to a simmer, reduce heat to low, and let simmer on stove for 30 minutes or longer. 

Serve on a potato roll with a helping of non-mayo southern style coleslaw and a dash of leftover sauce.  We served alongside summer salads, garlic dill pickles and a traditional cornbread using Spence Farm’s Iroquois White Cornmeal complimented with Momofuku Milk Bar’s burnt honey butter.  

Our first attempt at using the smoker was a simple, spicy and sweet success!

Two 4 lb bone-in roasts served and satisfied ten with leftovers to make at least two more Carolina style heritage pork sandwiches.   

Items in this recipe: Half Boston Butt Bone-In Shoulder