Thursday, September 4, 2014

throwback thursday.. slow smoked apple infused pork roast

 
today is throw back thursday.. and i am sharing one of my most popular posts.. this pork shoulder is to die for.. i really really want pete to make it soon.. :)
 

pete got his first smoker a few years after we were married and several times a year he busts one of his out {he now has 3 or 4} and makes us a delectable meal.. i can't give you all the "smoking" tips and hints because.. well i don't know them.. he stays outside for hours and hours and cooks away and i usually only go out to bring him a beer or to take pictures ha ha .. but i can share with you the recipe and i have provided a link or 2 on how to "smoke" pork {the technical wordy long winded man stuff ya know.. *wink*} we saw this recipe here and decided we wanted to try it award winning bbq pork recipe ..  it turned out sweet, tangy, smoky.. so flavorful.. so tender.. so juicy {good golly that's a lot of so's but it really was soooo good}
 


we brined the pork over night.. then rubbed them down with a homemade rub and placed on the pre heated smoker..


after a few hours pete needed to add more wood chunks..
 


you want to keep your smoker between 225 and 250 no higher ..


after 6 hours we started spraying the apple mop/spray every 30 minutes..


 
they keep cooking.. and we keep spraying the mop sauce on..




finally after about 11 hours they get to the this amazing color and the bark on the outside it truly to die for.. it takes all day but is so worth it!!!


slow cooked smoked bbq pork shoulder
 
prep time: 24 hours
cooking time: 10-12 hours
servings: 10-12
 
brine:
 
2 cups apple juice
2 cups water
2 cups kosher salt
 
2 - 6-8 lb. pork butts
 
rub:

2 tsp. cumin
2 tsp. cayenne
2 tsp. pepper
2 tblsp. chili powder
2 tblsp. onion powder
2 tblsp. garlic powder
2 tblsp. paprika

combine in a medium mixing bowl and store in an air tight container until ready to use.

apple juice/mop spray:

 1cup apple juice
1 cup water
1/4 cup apple cider vinegar

combine all ingredients and put in a spray bottle and store until ready to use.

sandwiches:

kaiser rolls
bbq sauce {we used sweet baby rays}
spicy vinegar sauce {not pictured but ohh sooo good} *recipe below*
onion
pickles

directions:

add your water, juice and salt to a large container that can hold the 2 pork butts.. we used a gott cooler.. once the salt has dissolved add your pork and make sure they are completely submerged {if not completely add more apple juice}, cover and if your container can go in the fridge put it in the fridge over night, ours would not so we added a lot of ice.. in the morning remove your pork from the brine and pat dry.. now sift the rub evenly over the pork.. then pat/rub the rub into the meat.. make sure as much of the rub as you can adheres to the pork.. preheat your smoker to 225 degrees {f}  and get the smoker ready.. if you need assistance on getting your smoker ready here are some tips.. we used apple wood in our smoker {pete likes apple wood for pork and hickory with red meat}.. once your smoker is ready and the ideal temperature add your pork to the grill.. after 6 hours spray the pork with your apple juice/cider mop sauce every half hour.. continue to cook until the internal temperature reaches 195 degrees {f}.. it will continue to cook once removed so try and remove right at 195 degrees.. typical smoking time for pork is 1.5 hours per pound {but we have learned weather can effect that so start checking the internal temp. after 8 hours.} you will also have to check the coals and wood and add more when needed.. once it's reached it's ideal temperature remove from smoker and spray one more time with the apple mop sauce and allow to sit for about 30 minutes.. slice or pull apart and serve on rolls with a slice of onion, sliced pickle and extra bbq sauce.. i made spicy vinegar sauce that was really good with it also.. now you don't have to make a sandwich .. all by itself it's pretty amazing too..


spicy vinegar sauce

1/4 cup apple juice
1/4 cup apple cider vinegar
1/2 tsp. crushed red pepper
1/2 tsp. cayenne
1 tsp. pepper
salt

combine and put in an airtight container and keep in the fridge until ready to use.

enjoy and get cook'n!!

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