Apple Cider Pulled Pork
If you want to stay up later on a Friday night and have some great pulled pork for lunch on Saturday then give this recipe a try. You can start this anytime of course, just know that the total cook time is around 15 hours. This recipe calls for fresh pressed apple cider, but apple juice from the store will work just fine.
- 1 5-6 lb. pork arm roast (picnic roast) or a shoulder (butt) works great too.
- pork spice rub
- 2 pints fresh apple cider
- Barbecue sauce
- Hamburger buns
- This is a long cook so make sure that your hopper is full of pellets and pre-heat your grill to 180°
- Trim any excess fat from the roast and season generously with the spice rub.
- Place the roast on the grill fat side up and smoke for 3 hours (9pm to midnight).
- Remove the roast from the grill and place in a medium sized roasting pan.
- Pour all of the apple cider over the roast and cover with 2 layers of aluminum foil.
- Turn the grill up to 200° and return the roast to the grill for 7 to 9 hours.
- In the morning check that the roast has reached 195°-200° in the center.
- Remove the roasting pan from the grill and place in a well insulated cooler completely surrounded by towels to preserve the heat and let the roast rest for 2 to 3 hours.
- Serve hot with barbecue sauce and hamburger buns.
Try Washington Apple pellets for a sweet fruity smoke flavor