I stared with a 2 pound boneless pork butt that looked like this: Then I mixed some cure with dark brown sugar and coated the roast. The roast then went into a plastic bag. This sat in the refrigerator for 10 days so the meat could cure properly. After ten days I cut the roast down the center and soaked one half in an apple cider/maple syrup mixture and rubbed the other half with clover honey. They got a 4 hour smoke with apple wood until the internal temperature was right around 140. Then they looked like this. Fries up like bacon.