- 5 pounds pork butt (boneless)
- 1 bulb garlic (minced roughly)
- 8 tablespoons fresh chives (diced)
- 2 tablespoons nori flakes
- 1 1/2 teaspoons black pepper
- 1/4 cup liquid smoke (salt-free)
- 1 chard (bundle of)
- Combine herbs and spice in a large bowl.
- Rinse meat, pat dry.
- Poke holes in the meat so that the rub can seep into it, and then roll meat into herb mixture.