SLOW COOKED APPLE SMOKED BARBECUE PORK
Ingredients
- 1 1 1(5 to 6 pounds) pork butt
- 1 1 1cup CUP_USVolumePork Rub, recipe follows
- 1 1 1tablespoon TABLESPOON_USVolumedry mustard
- Olive oil
- Apple chips, soaked in water
- BBQ sauce, recipe follows
- 8 8 8large rolls
- 1 1 1small red onion, thinly sliced
- 2 2 2large pickles, sliced into thin rounds
Pork Rub
- 4 4 4tablespoons TABLESPOON_USVolumebrown sugar
- 4 4 4tablespoons TABLESPOON_USVolumeonion powder
- 4 4 4tablespoons TABLESPOON_USVolumegarlic powder
- 4 4 4tablespoons TABLESPOON_USVolumedried thyme
- 4 4 4tablespoons TABLESPOON_USVolumedried oregano
- 2 2 2tablespoons TABLESPOON_USVolumemild paprika
- 2 2 2tablespoons TABLESPOON_USVolumehot paprika
- 4 4 4teaspoons TEASPOON_USVolumecayenne
- 4 4 4teaspoons TEASPOON_USVolumeground coriander
- 2 2 2teaspoons TEASPOON_USVolumeblack pepper
- 2 2 2teaspoons TEASPOON_USVolumewhite pepper
- 2 2 2tablespoons TABLESPOON_USVolumekosher salt
BBQ Sauce
- 2 2 2tablespoons TABLESPOON_USVolumevegetable oil
- 1/2 0.5 0.5medium onion, minced
- 6 6 6cloves garlic, minced
- 1 1 1tablespoon TABLESPOON_USVolumechopped fresh oregano leaves
- 1 1 1cup CUP_USVolumeketchup
- 1 1 1cup CUP_USVolumetomato puree
- 1 1 1tablespoon TABLESPOON_USVolumeWorcestershire sauce
- 1/3 0.33 0.33cup CUP_USVolumehoney
- 1/3 0.33 0.33cup CUP_USVolumebrown sugar
- 2 2 2tablespoons TABLESPOON_USVolumesouthern style hot sauce (recommended: Tabasco)
- 1 1 1tablespoon TABLESPOON_USVolumesmoked paprika
- 1 1 1teaspoon TEASPOON_USVolumecayenne
- 1 1 1teaspoon TEASPOON_USVolumeground cumin
- 1 1 1teaspoon TEASPOON_USVolumeground coriander
- 1 1 1teaspoon TEASPOON_USVolumekosher salt
- 1 1 1teaspoon TEASPOON_USVolumefreshly ground black pepper
Instructions
- Place the pork butt in a shallow pan. Prepare Pork Rub, add the dry mustard and mix well. Rub the whole surface of the pork butt with the Pork Rub, drizzle the surface with olive oil and rub 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, then remove and place on 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, turning 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. When the oil is hot, add the onions, garlic, and oregano and sauté 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 cook for 1 hour 30 minutes. Taste and adjust seasoning. Store in airtight container and refrigerate and heat before serving. Yield: about 3 cups
ABOUT THIS RECIPE