KING'S PLATE COOKING
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Apple Juice Brined Pulled Pork with Granny Smith Apple Slaw
Tender, deeply flavorful smoked pork shoulder brined in apple juice, citrus, and herbs, then smoked low and slow. Paired with a crisp, tangy Granny Smith apple and cabbage slaw for the ultimate barbecue sandwich.
Ingredients
9-12 lbbone-in Pork Butt/Shoulder
1 bottlePork Rub (I typically use Pit Boss Pulled Pork)
2 cupIce
4 cupApple Juice
2 cupcold water
1 cupBrown Sugar, packed
1Lemon, sliced
1Orange, sliced
2 tbspThyme
2 tbspRosemary
1 tspBlack Pepper
2 cupRed Cabbage, shredded
1 cupLettuce (Green Cabbage also works), shredded
1Granny Smith Apple
1 cupCarrots, shredded
½ cupCilantro, chopped
2 tbspEVOO
2 tbspHoney (local is better!)
2 tbspApple Cider Vinegar
1 tbspLime Juice
Method
1
Combine brine ingredients in a pot and bring to a simmer. Once salt and sugar have dissolved, remove from heat and add Ice. Let brine cool completely before moving to step 2.
2
Place Pork in a food-safe bucket and pour over with brine. Make sure to fully submerge the pork in the brine. Cover and refrigerate (12-24 hours).
A 5 gallon food bucket from Home Depot works well.
3
Prep smoker to 225°F. Remove the Pork from the brine. Using a meat injector, inject the pork with some of the brine. Save about 2 cups of the remaining brine for later.
Try to inject in a grid pattern every few inches across the entire roast.
4
Season the entire roast with the rub.
You shouldn't need an entire bottle but don't skimp. Since the pork is still wet, don't worry about an additional binder.
5
When fully seasoned, place in the smoker. Let it smoke for 3-4 hours, mopping with the reserved brine every hour after the first.
Fat side up or down is your choice; fat side up works well in a vertical smoker.
6
After the 3-4 hours, transfer the pork to an aluminum pan and increase the smoker to 250°.
A disposable pan works great or you can use restaurant catering pans. You can either cover the pan with aluminum foil to trap in juices or leave uncovered for a nicer bark (bark route recommended unless browning too much).
7
Let the roast continue to smoke until the thickest part reads 204° degrees, anywhere from another 6-8 hours typically. Check with a thermometer for tenderness and don’t rely on just time cooked.
8
When the roast is finished cooking, remove from the smoker and let it rest.
Aim for 2 or so hours. You can rest it in an ice chest (covered with foil in the pan) or in an oven to allow juices to reabsorb, making sure it doesn't fall into the food danger zone (140°).
9
Once rested, pour the juices from the pan into a gravy separator. Pull/shred the pork by hand (or claws if you prefer) into chunks. Discard any bones and lumps of fat. Once shredded, you can reintroduce some of the juice and add more of the rub to desired taste.
Wearing gloves is suggested as it is messy and very hot.
10
Slice the apple into small, matchstick sized pieces. Discard the core and seed.
11
In a small bowl mix the EVOO, Honey, Apple Cider Vinegar, and Lime Juice until fully incorporated.
12
In a large mixing bowl, add all ingredients and toss until everything is well coated.
13
Serve on top of the above pulled pork with a bun!
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