1 (8 pound) boneless pork shoulder
5 tablespoons ground cayenne
3 tablespoons white pepper
2 tablespoons ground cinnamon
5 tablespoons kosher salt
3 tablespoons cracked black pepper
2 tablespoons sweet paprika
2 tablespoons chopped garlic
Trim the pork of excess fat and cut into 1 inch thick by 4-inch long strips. Combine the seasoning ingredients and place in a shallow pan. Roll each pork strip in the seasoning and place on a wire rack. Cover with plastic wrap and refrigerate overnight, or up to 2 days.
Smoke the pork strips over pecan wood in a covered grill or smoker for 5 - 7 hours, or until pork reaches an internal temperature of 160°F. Cool completely and refrigerate.