What’s been done to death more than pulled pork? Seems that every restaurant has their version of this BBQ classic. I avoid them like babies on an airplane. Throwing a few chunks of pork loin into a crock pot with some liquid smoke and a fountain of BBQ sauce IS NOT HOW TO MAKE PULLED PORK! Unless, of course, you want to do it that way, in which case let’s call it “Crock Pot Pork with BBQ Sauce”. Fair enough?

I like my Pulled Pork brined in brown sugar, salt and apple cider, rubbed with seasonings, slow-cooked for hours and smoked in applewood smoke for several more hours. Then I take the juices from the initial cooking, remove the fat, do a little creative doctoring and add the pork (once it’s pulled) to simmer.

The result is a juicy, mouth watering, spicy/sweet/smokey bite of Pulled Pork Perfection. Teamed with my Apple Cabbage Slaw and Peanut Dressing, and toppped with French Fried Onions on a soft slider bun, it just doesnt get any better. Wait, you could melt pepper jack cheese on the pork before adding it to the bun. Bring on the napkins, this much goodness is gonna be messy! (And if you had to sneak in a taste of Apple Moonshine, well…I’d understand.)

For The Brine:

1 cup brown sugar

1 cup salt

1 quart Apple Cider

1 quart hot water

5 lbs pork shoulder or Boston Butt

For the Dry Rub: ( I make this in large quantities,  but you can cut it by just keeping the same ratios)

3 cups brown sugar

1-1/2 cup kosher salt

1/4 cup each; dry tumeric, smoked paprika, ancho chili, dry thyme, chipotle powder, old bay, mustard powder, onion powder, garlic powder, cumin

For the Slaw:

1 apple cut into match sticks

1 carrot cut into match sticks

1/2 head each purple and green cabbage cut into ribbons

1/2 cup crushed peanuts

1 Tbls creamy peanut butter

1/2 cup neutral oil such as vegetable

1/4 cup cider vinegar

1-2 Tbls brown sugar

1 Tbls soy sauce

1 Tbls Sriracha or favotite hot sauce

Salt and pepper to taste

Additional Ingredients:

French Fried Onion Rings

1/2 cup dark beer at room temp

smoking chips (I prefer apple and or cherry woods)

Chicken stock (if necessary)

Apple Cider (if necessary)

Barbeque Sauce

Slider size buns

Combine the brine ingredients in a large bowl and stir until they are dissolved. Place the pork in a plastic garbage bag and pour the brine over the pork.  Remove the air and tie the bag closed. Place in an ice chest and fill the chest with ice. Seal and let sit over night. Remove the pork from the brine and discard the brine. Preheat over to 250 degrees. Pat the pork dry and coat generously with the rub. Place in a roasting pan and cover with foil. Roast covered for 4 hours. Remove from the oven and transfer the pork to a work surface. When cool enough to handle, coat again with the spice rub. Transfer the pork to a smoker and smoke at 200-225 for 4-6 hours, until it starts to fall apart.

While the pork is smoking, transfer the cooking juices to a pot and cool slightly in the refrigerator. Next add 2 cups of ice cubes to the pot and allow the fat to coagulate. It will stick to the ice. Scoop out the ice and fat and place the pot on the stove at medium heat. Add the beer and another 1/4 cup of the seasoning. Cook the liquid until reduced by 25%. Watch to make sure the beer doesn’t foam over the pot. (You should have enough liquid to cover the bottom of your roasting pan.) Place the liquid in a blender and puree for 20 seconds just to combine the solids. If you don’t feel there is enough liquid, add 1/2 cup each of chicken stock and apple juice. Taste for seasoning and adjust. Remove the pork from the smoker and “Pull” (shred by hand) when cool enough to handle. Discard any unwanted remaining fat. Place the pork in the pot with the juices and simmer on low, covered until ready to serve.

Combine the apple, cabbage and carrot in a bowl. In a blender add the oil, vinegar, soy, peanut butter, hot sauce and brown sugar. Pulse until combined. Taste for seasoning, add ingredients to suit you. Pour over the slaw, toss to combine, and just before serving top with the crushed peanuts.

To Serve:

Slice open the buns and brush on a touch of bbq sauce. Add a scoop of the pork, then a layer of the slaw and finish with some French Fried Onions and a boatload of napkins.

Enjoy-RTK