APPLE JUICE BRINED BBQ PULLED PORK
Prep time 8 hrs
Cook time 11 hrs|
This sweet apple juice brined pulled pork will take your BBQ game to the next level. This hog is brined in apple juice, seasoned generously with Pork & Poultry rub and paired with a homemade slaw that'll have your pulled pork sandwiches dripping with flavor.
4 cups APPLE JUICE
1 CUP PACKED BROWN SUGAR
1 tsp WHOLE BLACK PEPPER CORNS
1 cup KOSHER SALT
2 CUPS COLD WATER
2 CUPS ICE
1 LEMON, SLICED
1 ORANGE, SLICED
2 SPRIGS THYME
2 SPRIGS ROSEMARY
1 cup SHREDDED GREEN CABBAGE
1/2 cup SHREDDED CARROT
1/2 RED ONION, THINLY SLICED
1/2 CUP MAYO
1/2 cup SOUR CREAM
2 tbsp WHITE WINE VINEGAR
1 tsp SUGAR
SALT AND PEPPER, TO TASTE
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 fully submerged in the brine. Cover and refrigerate overnight.
When ready to cook, set the Traeger to 225℉ and preheat, lid closed for 15 minutes.
While the grill preheats, remove the pork roast 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.
Generously season the roast on all sides with the Traeger Pork and Poultry Rub.
Put the pork 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 pork roast to a disposable aluminum foil pan large enough to hold the roast.
Increase the temperature to 250℉, and roast for 6-8 additional hours, or until an instant-read thermometer inserted into the thickest part, but not touching the bone, registers 204-206℉. 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, pull the pork into chunks. Discard the bone and any lumps of fat, including the cap. Pull each chunk into shreds, and transfer to a large mixing bowl.
Season pulled pork with additional rub and moisten with the reserved pork juice.
For the Coleslaw: In a small bowl combine mayo, sour cream, vinegar, sugar and salt and pepper. In a separate medium bowl, combine the cabbage, carrot and onion. Pour mayo mixture over the cabbage mixture and stir to coat.
Add BBQ sauce to pulled pork and mix well. Pile the pork mixture on the buns and serve with coleslaw. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
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