4–5 pound boneless pork butt**
For the Brine
½ cup kosher salt
½ cup molasses
2 quarts cold water
2 bay leaves
3 tablespoons of the dry rub (recipe below)
For the Dry Rub
½ cup brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cayenne pepper
8–10 bulkie or kaiser rolls
Prepared Bourbon Barbecue Sauce
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*Ovens vary and the size and thickness of the roast will vary which is why there is a two hour window of doneness.
** Pork butt is also called pork shoulder, not to be confused with a fully-cooked smoked shoulder.