I had some family over on Memorial day weekend and cooked up some pork shoulder.
On the left is what would become smoked ice cream.
And some baked beans.
I brined the shoulder in salt water and black-strap molasses and coated in a spice rub consisting of onion powder, garlic powder, dried ginger powder, smoked paprika, cayenne pepper, ground mustard seed, and ground cumin. I smoked with cherry wood.