Ingredients

• 1 (12 to 14-pound) Boston butt pork shoulder
• Old South State Paint, recipe follows
• Pantherfanz Red-Zone Dry Rub, recipe follows
• Flat beer, as needed
• Carolina Border BBQ Sauce, recipe follows

Directions

Old South State Paint:

2 cups Dijon mustard

1 cup minced parsley leaves

1/2 cup dried rosemary leaves, crushed

1/4 cup coarsely ground black pepper

Mix all together and refrigerate in an airtight container.

Yield: about 3 1/2 cups

Pantherfanz Red-Zone Dry Rub:

3/4 cup Spanish paprika

1/4 cup coarsely ground black pepper

1/4 cup salt

1/4 cup sugar

1/4 cup cocoa powder

2 tablespoons chili powder

2 tablespoons garlic powder

2 tablespoons onion powder

2 teaspoons cayenne pepper

Mix all ingredients together and store in an airtight container.

Yield: about 2 cups

Carolina Border BBQ Sauce:

1 cup yellow mustard

1 cup apple cider vinegar

1/4 cup sugar

1/4 cup light brown sugar

1/4 cup water

2 tablespoons chili powder

1 tablespoon Worcestershire sauce

1 teaspoon black pepper

1 teaspoon white pepper

1/4 teaspoon cayenne pepper

1/2 teaspoons soy sauce

2 tablespoons butter

Mix together all ingredients except the soy sauce and the butter. Place in a saucepot and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Add soy sauce and butter and reduce for 10 minutes.

Yield: about 3 cups