Smoked Pulled Pork with Apples

Pulled pork is one of those "smoked meat" staples when you think of barbecue. You take an inexpensive cut of pork, season it and cook it low & slow until it basically becomes so tender you can shred it. Pulled pork is not a rocket science dish, there are a few steps to make a better pulled pork that I have learned and will share it with you here.

THE PORK

When making a pulled pork,  seek out a picnic roast, pork shoulder or sometimes it's even referred to as a pork butt. These larger cuts of pork are  the best for making a moist tender pulled pork because they have ample fat through it.. These cuts are fairly inexpensive too. One picnic pork roast pulled is shown in the photo to the left. 

SEASONING

There are many ways to season your pork. I have made my own rubs from time to time, but I have really come to love the convenience of a pre-made seasoning that I can just use. I love to use the Traeger Pork & Poultry Rub or Rainier Foods Smoky Honey & Essentials together. I simply season the entire protein with the rub before placing onto my bbq. 

GRILLING

I have found it easiest to cook the pork either directly in a pan or on a rack above a tray or pan. This helps keep the grill clean, save the rendered fat and just keep things easier for clean up later. I like to use a fruit pellet or sometimes I choose a Hickory blend. I am a Traeger Grill Brand Ambadassor and do love using my grill. You can still make pulled pork on a regular bbq or even in your oven. 

SPRITIZING & FLAVOUR

Spritzing is something that can both add flavour as well as help create a nice bark. It is not entirely necessary but I find it helps add that extra to my pulled pork. Choices I recommend for spritzing can be:

• apple cider vinegar

• apple juice

• peach

• CRAFT CIDER (my personal favourite)

When using Cider I just insert a spray nozzle from a squirt bottle into the cider bottle and spritz away.

 I also enjoy adding fresh chopped apples into my tin pan for the last part of the cook. The apples render down nice and tender and mix in so nicely with the pork. 

COOK TIME & TEMP

Pork is definitely one of the more forgiving proteins you can cook. If you render the fat and add in some of the cider (or juice of your choice) into the pan when you wrap it will help retain the moisture. No one wants a dry pulled pork. 

I do my pulled pork low and slow on my pellet grill.  I set it between 250-275F and cook them overnight. I prefer the overnight cook for lunch and early dinners. You can always rest the meat longer or keep it warm using a warming over but you never want to rush the cook or resting period.

If I wake through the night and feel motivated I will spritz it. You don't NEED to but it doesn't hurt. 

My total cook time ranges from 8-15 hours. The size of the pork, your grill's temperature and cut will dictate the cook. Doing the pork over night definitely helps to plan for dinner the following night without worry because again the pork can sit for hours in a cooler resting until time to serve. 

MY COOK TIME & TEMP PROCESS

My total cooks range from 8-15 hours. The rest time is very critical for the pulling stage and you will want to allow a minimum of 2-3 hours of rest before you shred it.

• 225-250F until the pork reaches an internal temp of approx 165F.

• Place in a tin pan, add cut apples, 1/2- cup of cider or juice and wrap in foil. Bump heat to 275F and cook until pork reaches approx 205F. 

• Remove from heat still in wrapped pan and place in a cooler or wrap in towels and place in your oven (not on). You want to slowly bring the temperature of the pork down so you can pull it. It needs the rest period. Rest covered minimum 2 hours. I rest mine 3-6  hours and depending on when I want to eat. 

WHAT YOU NEED

• Pork - shoulder, butt or picnic roast

• Rub - a sweeter rub with a touch of salt. I love the Pit Boss Homestyle Pork Rub but I shared a quick homemade one above you can use as well

• Liquid for Spritzing - craft cider, apple juice, apple cider vinegar, or other

• Spray Bottle (I will put a cheap spray bottle nozzle on a carton of peach juice)

• Aluminum Foil Pan

• Aluminum Foil

• 1-2 Cut apples (cut into 1-2" cubes with skin on) for every pork butt