Ginnys 749121 User Manual page 13

Smoked Pulled Pork
3-4 lb. pork shoulder roast
1 qt. apple juice
2 T. sugar
¼ c. brown sugar
2 T. salt
1. Place pork in a pot or bowl and cover with the apple juice.
2. In a small bowl, mix remaining ingredients except the wood chips. Stir
well – this will make your "rub" and "brine". Divide in half. Add one half to
the bowl of apple juice and roast, and retain the other half in a covered
container.
3. Flip the roast a few times to stir up the brine. Cover and refrigerate 8
hours or overnight.
4. When ready to smoke, fill the charring cup full with dry hickory chips and
add the cover. Put the rack in the smoker.
5. Remove the roast from the brine and dry with a paper towel. Liberally pat
on the remaining rub to cover the roast. Place the roast on the rack in the
smoker and cover with the lid.
6. COMBINE SMOKE for 4 hours (about 1 ½ hours on cold, then 2 ½ hours on
hot). When done, the roast should have an internal temperature of 205°F.
If it needs to cook longer, set HOT SMOKE for 15-30 more minutes.
7. Using oven mitts, remove the rack with the roast. It should be tender and
falling apart. Let rest for at least 10 minutes before shredding with two
forks on a platter or cutting board.
8. Serve on buns with mustard or barbeque sauce.
Serves 6-8
RECIPES
½ t. pepper
1 T. paprika
1 ½ t. onion powder
1 ½ t. garlic powder
hickory wood chips
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