Apple Cider Smoked Pork Butt Recipes

APPLE CIDER BARBECUE PULLED PORK

Steps:

• Rinse pork roast under cold running water. In large oven bag or airtight container, combine apple cider, water, Worcestershire sauce, brown sugar, and salt. Mix until sugar and salt have dissolved. Add pork, cover, and refrigerate (overnight is best).
• When you're ready to cook your pork, preheat grill to 225 degrees F. If you have a meat injector, take some of the brine and inject it into the roast (this step is optional). Remove the roast from the brine mixture but save it for the cooking process.
• Mix the dry rub and generously cover your roast using all of it.
• Put the roast on the grill with the fat side up and cook for 3 hours. After each full hour, use a silicon brush to mop the brine liquid onto the roast to keep it moist. You can discard the brine after the first 3 hours of roasting.
• Use an aluminium foil pan or make a boat out of heavy duty aluminum foil and place the roast on top. Increase the temperature to 250 degrees F and roast until the internal temperature reaches at least 190 degrees F, about 5-6 hours total.
• Transfer the roast to a cutting board and allow to rest for at least 20 minutes. This will allow the meat to get to the ideal final temperature of 195 - 200F. Transfer any of the cooking juices in your foil to a measuring cup. When the meat is cool enough to handle, separate the tender meat from the bone and fat. Spoon off any fat that has risen to the top of the cooking liquid or use one of those measuring cups that pours from the bottom. Moisten shredded meat with cooking liquid.
• Serve with soft buns and your favorite sauce along with your favorite sides for a complete meal!

SMOKED APPLE PORK BUTT

Steps:

• Combine brown sugar, salt, pepper, paprika, garlic, Italian seasoning, onion powder, chili powder, cayenne pepper, cumin, and sage in a small container. Measure 1 tablespoon of the dry rub mixture into a large container that will fit the pork butt. Refrigerate remaining dry rub.
• Mix apple cider, 1/4 cup apple juice concentrate, 2 tablespoons honey, Worcestershire sauce, and liquid smoke into the large container to make marinade.
• Score top of pork butt in a checkerboard pattern. Inject some of the marinade into the bottom, sides, and top of the pork butt. Place pork in the container with the remaining marinade. Marinate in the refrigerator, 8 hours to overnight.
• Combine whiskey barrel wood chips, apple wood chips, 1/2 cup apple juice concentrate, and water in a large resealable bag. Seal and let soak, about 20 minutes.
• Preheat an electric smoker to 225 degrees F (110 degrees C). Fill smoker box with wood chips according to manufacturer's instructions.
• 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 160 degrees F (71 degrees C) for medium or 170 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.

APPLE INJECTED SMOKED PORK

Steps:

• In a large bowl, whisk together all the ingredients for the marinade.
• Put the pork into a casserole dish. Fill a syringe with the marinade and inject 3/4 of the way into the pork. Inject the meat in several places with the marinade. Pour the remaining marinade over the meat. Cover with plastic wrap and refrigerate for 2 to 12 hours, so flavors can permeate.
• Preheat a grill to 275 degrees F, using indirect heat and applewood soaked chips.
• Drain off excess liquid from the meat and pat dry with a towel. Season the pork with Neely's Dry Rub seasoning, to taste, making sure you cover the sides. Arrange on the grill with the fat side facing up. Grill until the meat is tender, about 6 hours. Transfer to a serving platter and serve.

APPLE CIDER PULLED PORK

Steps:

• Mix first 5 ingredients. Place apples, onion, celery and cider in a 5-qt. slow cooker; top with roast. Sprinkle roast with seasoning mixture. Cook, covered, on low until tender, 6-8 hours., Remove roast; shred with 2 forks. Skim fat from cooking juices. Mix cornstarch and water; stir into cooking juices. Cook, covered, on high until thickened, 10-15 minutes; stir in pork. Serve on buns. If desired, top with apple slices. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.