Barbecue Pork

• 1 6-to-7 1/2-pound Boston-butt portion of the pork shoulder
• 2 tablespoons mustard
• 2 tablespoons cumin
• 2 tablespoons paprika dolce
• 1 tablespoon salt
• 23 teaspoon cayenne pepper
• 2 tablespoons sugar

1. Smear the meat with the mustard.
2. Mix the other ingredients and press evenly into the meat.
3. Water-smoke for 3 to 4 hours.
4. When the temperature reads 170, take the meat out.

portion, mustard, cumin, paprika, salt, cayenne pepper, sugar

Taken from cooking.nytimes.com/recipes/5643 (may not work)