I can’t wait to try this pulled pork recipe. It sounds amazing.
Notice the use of the apple juice in the recipe.
Rather than marinate the pork in the juice, this recipe calls for the juice to be sprayed on the pork as it smokes and roasts on the grill.
This amazing pork recipe is from a really great cookbook called 300 Big and Bold Barbecue and Grilling Recipes. It is filled with wonderful grilling recipes for pork, beef, chicken, fish, lamb, vegetables and more.
I love the mix of sweet and savory in the rub. The mix of garlic, celery seed, chili powder, sweet paprika and brown sugar makes a rich flavored rub that pairs perfectly with the pork.
Pulled pork makes a great sandwich of course. Just add a pile of it to great bread and top with creamy cole slaw. Fantastic.
Pulled Pork Recipe
- 2 pork shoulder blade roasts, boneless, each 3 1/2 pounds
- 1 cup prepared mustard
- 1 cup blue ribbon rub
- 2 cups apple juice
Blue Ribbon Pork Rub Ingredients:
- 1/2 cup black pepper, freshly ground
- 1/2 cup sweet Hungarian paprika, or smoked
- 1/4 cup garlic powder, or granulated garlic
- 1/4 cup onion salt
- 1/4 cup brown sugar, packed
- 3 tablespoons dry mustard
- 3 tablespoons celery seeds
- 3 tablespoons chili powder
- For the Rub: In a glass jar with a tight fitting lid, combine all the ingredients. Cover and shake to blend. Makes about 2 cups. Store in a cool dark place, for up to 3 months.
- Slather the pork with the mustard, then sprinkle with the rub. Place the pork in a foil pan. Let stand for 15-30 minutes, or until the surface of the meat is tacky to the touch.
- Prepare an indirect fire for smoking in your grill or smoker. Fill a spray bottle with apple juice. Place the pork on the indirect side of the grill. Close the lid and smoke for about 6 hours, spraying with the juice every 30 minutes for the last 2 hours, until the pork is fork tender.
- Stick a fork in a section of the meat and twist. If the meat twists, it is tender enough. Pull the meat apart while still hot and arrange on a platter.
- To create a bark, or dark exterior, on your pork butt, first slather it with mustard and then dust with a dry rub. Start it out at a higher temperature on your grill or smoker, about 350°F, for about 30 minutes. Lower the temperature to 225°F – 250°F and slow smoke for the remaining time.
If you like this recipe, I would really appreciate it if you share it on your favorite social media. Thanks.