Apple Injected Smoked Pork Recipes

SMOKED APPLE PORK BUTT

Smoked Apple Pork Butt image

Family favorite. Leftovers can be used for sandwiches as-is or in BBQ. Excellent hot or cold.

Provided by CarolynUp

Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes

Time 13h10m

Yield 14

Number Of Ingredients 23

Ingredients

1 ½ cups brown sugar
½ cup kosher salt
⅓ cup ground black pepper
¼ cup ground paprika
¼ cup garlic powder
¼ cup Italian seasoning
2 tablespoons onion powder
2 tablespoons chili powder
2 tablespoons cayenne pepper
1 tablespoon ground cumin
1 teaspoon dried sage
½ cup apple cider
¼ cup apple juice concentrate
2 tablespoons honey
2 tablespoons Worcestershire sauce
3 drops liquid smoke flavoring
7 pounds bone-in pork butt
½ cup yellow mustard
1 tablespoon honey
1 cup whiskey barrel wood chips (such as Jack Daniel's®)
½ cup apple wood chips
½ cup apple juice concentrate
½ cup water

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.

Nutrition Facts : Calories 410.9 calories, Carbohydrate 42.5 g, Cholesterol 82.3 mg, Fat 15.1 g, Fiber 3.2 g, Protein 27.9 g, SaturatedFat 4.9 g, Sodium 3460.2 mg, Sugar 35.2 g

SLOW COOKED APPLE SMOKED BARBECUE PORK

Slow Cooked Apple Smoked Barbecue Pork image

Provided by Food Network

Categories main-dish

Time 9h35m

Yield 8 to 10 servings

Number Of Ingredients 37

Ingredients

1 (5 to 6 pounds) pork butt
1/2 cup Pork Rub, recipe follows
1 tablespoon dry mustard
Olive oil
Apple chips, soaked in water
BBQ sauce, recipe follows
8 large rolls
1 small red onion, thinly sliced
2 large pickles, sliced into thin rounds
4 tablespoons brown sugar
4 tablespoons onion powder
4 tablespoons garlic powder
4 tablespoons dried thyme
4 tablespoons dried oregano
2 tablespoons mild paprika
2 tablespoons hot paprika
4 teaspoons cayenne
4 teaspoons ground coriander
2 teaspoons black pepper
2 teaspoons white pepper
2 tablespoons kosher salt
2 tablespoons vegetable oil
1/2 medium onion, minced
6 cloves garlic, minced
1 tablespoon chopped fresh oregano leaves
1 cup ketchup
1 cup tomato puree
1 tablespoon Worcestershire sauce
1/3 cup honey
1/3 cup brown sugar
2 tablespoons southern style hot sauce (recommended: Tabasco)
1 tablespoon smoked paprika
1 teaspoon cayenne
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

Place the pork butt in a shallow pan. To the pork rub, add the dry mustard and mix well. Rub the whole surface with the Pork Rub. Drizzle the surface with olive oil and rub well again. Cover and refrigerate at least 6 hours or overnight in the refrigerator.
Soak the apple chips in cold water for at least 30 minutes. Preheat 1 side of the charcoal grill to medium. Drain the apple chips and place on the hot side of the grill in the wood chip tray or in a small metal tray by the fire. Keep the other half of the grill on very low heat.
Place the pork on the hotter side of the grill and sear until golden brown on all sides, about 15 minutes. Remove to the lower heat side of the grill. Cook slowly, over low heat, 300 degrees F, until the meat is tender and falling off the bone, about 2 1/2 hours. Turn the meat every 20 minutes or so.
Remove from the grill and let rest for 10 minutes. Slice or shred into bite-size pieces and place in a large bowl. Toss with desired amount of BBQ Sauce. Place on buns and top with red onions and pickles.
Mix all ingredients together and stir well.
Yield: about 1 cup
In a medium saucepan, over medium heat, add the vegetable oil. Saute the onions, garlic, and oregano until translucent, about 4 to 5 minutes. Add the remaining ingredients, ketchup, tomato puree, Worcestershire sauce, honey, brown sugar, hot sauce, paprika, cayenne, cumin, coriander, salt and black pepper. Bring to a boil, stirring occasionally, then lower heat to a simmer and allow to simmer for 1 hour 30 minutes.
Taste and adjust seasoning and heat to desired taste.
Yield: about 3 cups

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