Boston butt apple juice-Cider Brined Pulled Pork | Hey Grill, Hey

This salty, sweet apple Cider Brined Smoked Pulled Pork is made from pork shoulder that is brined then smoked and slow roasted to tender, fall-apart perfection. I am a mom of 3, and, to be honest, getting dinner on the table every night can be a pain in the butt. The weekends have become my favorite time to cook outside with my family and meal prep for the upcoming week. My most favorite thing to do in bulk that we do over and over again on the weekends is pulled pork. If I maximize my grill space, then I can double this pulled pork recipe, portion into bags and freeze for future use.

Cook Time 7 Hours. Sweet Basil — December 29, pm Reply. Thanks Amanda! Increase the temperature to degrees F and roast until the internal temperature Vaginal fourchette degrees F, about hours total. I love the vinegar recipe but have always loved the Carolina mustard when available and also love to mix the two… Thank you for such an awesome recipe!

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Light briquettes using a Weber chimney starter and spread them over the unlit briquettes. The meat should pull cleanly from the shoulder blade bone, as shown in the photo above. Fire-up the cooker using the Minion Method. Recipe Tags:. If I have to lookuse a flashlight from the top. Any reason? Cover and refrigerate overnight. Season the Boston butt apple juice with Neely's Dry Rub seasoning, to taste, making sure Pregnant woman fingered cover the sides. I'm a fan—would recommend. I am not sure if it helps with moisture or not, but I do think it helps with the bark. Throw in some dry wild rice. Use 5 fist-sized chunks of apple smoke wood.

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  • Recipe by: CarolynUp.
  • Apple juice and onions help make this a tender and delicious roast.
  • A good injection solution will add both flavor and moisture to the inside meat, and when pulled and mixed with the dark, flavorful outside meat, you have great flavor in every bite!

Moist and flavorful slow cooked apple juice pulled pork shoulder. I prefer to slow cook our pork shoulder over smoking it. What is great about this shoulder that you can re-purpose the left overs into Pulled Pork Ragu! You will find that recipe at the end of the recipe. Description Moist and flavorful slow cooked apple juice pulled pork shoulder. Instructions Add the sliced onions to the bottom of a quart slow cooker bowl.

Place the pork shoulder on top of the onions. Sprinkle with seasonings and garlic. Pour apple juice over the pork shoulder and seasonings. Cover and cook on high for hours, or low for hours.

Pork is ready when the meat falls off the bone. Carefully remove pork from the slow cooker. Shred by hand using forks. If desired, return shredded pork to slow cooker to absorb the juices. Pulled Pork Ragu In a heavy bottom pan heat the olive oil. Add the onion and garlic. Add the tomato sauce and cook together for about 15 minutes.

After heating the sauce add the pulled pork and basil. Add salt and pepper to taste. Serve with Rigatoni and freshly grated romano cheese. These zucchini meatballs are so good you won't even miss the meat!! Serve with. This is such a delicious use of cauliflower. Everything is better with bacon. Love pork chops, love grapes Fall weather is here and this soup does not disappoint.

Big John and I love pork cutlets and this was delish! Broccoli rabe and Sweet Italian Sausage go great together. John and I love stir fry and this came out delicious.

If you are like me stuffed cabbage is very time consuming. This recipe is. Cart 0. Wishlist 0. Back to Top. Shopping Cart. No products in the cart. We use cookies to improve your experience on our website. By browsing this website, you agree to our use of cookies. Yes, I Accept.

Heat a little olive oil in a heavy pot over high heat, then brown the pork on all sides. This item has been added to your cart. Cover with aluminum foil and let rest for 20 minutes, turning over halfway through resting time. Reduce heat to low, cover, and cook until all liquid is cooked out. Put the pork into a casserole dish.

Boston butt apple juice. Select And Prep The Pork Butts

Remove pork from marinade; rub mustard and 1 tablespoon honey evenly on top. Coat pork butt heavily with dry rub.

Place fat-side up on a rack. Place the rack in the smoker; cook until an instant-read thermometer inserted into the center reads degrees F 71 degrees C for medium or degrees F 77 degrees C , 4 to 6 hours. Add additional soaked wood chips halfway through cooking time. Place pork butt fat-side up on a large platter.

Cover with aluminum foil and let rest for 20 minutes, turning over halfway through resting time. You might also like. Cook 5-star weekday dinners every time. Per Serving: calories; Full nutrition. I made it! Pork Butt Roast with Vegetables. Smoked Pork Butt. BBQ Pork Sandwiches. Pork Shoulder recipes. Rate and review. My review. Edit review. Most helpful. Most positive. Least positive. Purchase two bone-in pork butts weighing pounds each.

The first photo above shows two bone-in pork butts in Cryovac packaging weighing a total of The second photo shows the untrimmed pork butts removed from the packaging. The third photo shows one of the butts after removing the fat cap. Pick a spot, stick the needle deep into the meat, and slowly depress the plunger while pulling the needle out, then repeat in a different spot. You should be able to inject several spots before needing to refill the injector.

The solution that collects in the bottom of the baking dish can be re-injected if you start to run short. The meat is not a sponge and will not hold all of the injection solution. It is normal for much of it to run out. Repeat the process with the second pork butt.

Need a meat injector? After injecting, sprinkle the rub generously on all sides of each butt. Pat the rub to help it stick to the meat. Use 5 fist-sized chunks of apple smoke wood.

Cherry , oak , or another mild fruit wood can be used if apple is not available. Fire-up the cooker using the Minion Method. Fill the charcoal chamber almost to overflowing with unlit Kingsford Charcoal Briquets. This should be enough fuel to fire the cooker for hours, maybe longer depending upon weather conditions and how much meat is being cooked. Light briquettes using a Weber chimney starter and spread them over the unlit briquettes. Arrange the smoke wood chunks evenly over the lit briquettes.

Assemble the cooker and fill the water pan from above immediately with hot tap water. Foil the water pan before use for easy cleanup.

Award Winning Competition Barbecue Pork Butt Recipe Recipe | Food Network

Skip to content Outdoor Kitchens. Apple Juice Brined Pulled Pork. We pulled out all the stops on this sweet, Pulled Pork recipe. Your tacos and sandwiches will have all your friends feasting down to the last finger-licking shred. Servings Prep Time People 15 Minutes. Cook Time 7 Hours. For serving Coleslaw. Servings: People. Plan ahead, this recipe brines overnight and cooks all day, but it's well worth the time for these delicious flavors. In a large bowl, combine all of the brine ingredients and stir until the salt and sugar crystals have completely dissolved.

Pour over the pork butt in a food-safe bucket or food storage container. Be sure the pork is almost fully immersed in the brine. Cover and refrigerate overnight.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established 4 to 5 minutes. Set the temperature to F and preheat, lid closed, for 10 to 15 minutes. While the grill preheats, remove the pork butt from the brine and reserve the liquid.

Using a meat injector, inject the pork with some of the remaining brine about every two inches across the entire roast. Pour the rest of the brine into a bowl and set aside. This will be used as your mop sauce during the cooking process. Put the roast on the grill grate, fat-side up, and smoke for 3 hours, mopping with the apple juice brine every hour after the first hour.

Transfer to a disposable aluminum foil pan large enough to hold the roast. Increase the tempera-ture to F, and roast for 6 to 8 additional hours, or until an instant-read meat thermometer in-serted in the thickest part, but not touching bone, registers F.

If the pork starts to brown too much, cover it loosely with aluminum foil. Carefully transfer the pork roast to a cutting board and let it rest for at least 20 minutes.

Pour the juices from the bottom of the pan into a gravy separator. With your hands preferably protected from the heat with lined, heavy-duty rubber gloves , pull the pork into chunks. Discard the bone and any lumps of fat, including the cap. Pull each chunk into shreds, and trans-fer to a large mixing bowl.

Season with additional rub and moisten with the reserved pork juice. Discard any fat that has floated to the top. Add barbecue sauce, if desired, and mix well, or serve the barbecue sauce on the side.

Pile the pork mixture on the hamburger buns, serve with coleslaw. Share this Recipe. Powered by WP Ultimate Recipe. Smoked Creole Jambalaya. Traeger Tri-Tip Roast. Print Recipe.

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