How To Slow Cook and Smoke Pork
  
  
Step 2:

I've got a 5lb pork shoulder, the boston butt. You'll sometimes see a "picnic" labeled as shoulder too, but that's more arm than shoulder, so avoid that because its got a lot of gristle in it. I also like the bone-in, because the bone brings a lot of flavor, and it's really easy to get out later. We're going to marinate in a brine. Combine the pork, 8oz of picking salt (fine salt made to disolve easily even in cold water), 5oz (by weight, about 1/2 a cup by volume) of molasses, and 2 quarts of water.
   
 
Step 3:

Make sure the pork stays submerged and put it in the fridge overnight.

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