For us, the best pulled pork means pork marinated in root beer, Jack Daniels, and a few other homemade barbecue sauce ingredients, then smoked in a Weston Smoker with cheddar-filled apples.
- Ingredients -
5 lb pork roast, bone in
12 oz rootbeer
12 oz tomato paste
1 yellow onion, sliced
1/2 cup Jack Daniels
1/2 cup brown sugar
3 tablespoons Worcestershire sauce
3 tablespoons red wine vinegar
3 tablespoons coarse black pepper
2 tablespoons Tabasco sauce
3 Red Delicious Apples
1 cup mild cheddar, cut into small pieces
- Tools -
Weston Vacuum Sealer + BagsWeston Smokerapple wood smoking chips
Aluminum roasting pan, large enough for roast, but small enough to fit into smoker
Weston Apple Peeler
For the Pulled PorkFirst, count the bones in your roast and take note of them. You will be
marinating and smoking with the bones in, so you will need to take care
to remove all of them once you're done.
Mix together all ingredients for marinade. Place the roast into a
Weston Vacuum Sealer Bag, then pour in the marinade. Use a
Weston Vacuum Sealer to seal the bag. Marinate in the refrigerator overnight at least.
Once you're ready to smoke the roast, soak Apple Woodchips for at least a half hour. In the meantime, preheat your
Weston Smoker to 200-250 degrees F. Once preheated, fill the water bowl and wood chip box. Open the vacuum-sealed roast and pour both the roast and the marinade into the aluminum pan.
Place the pan into the smoker and smoke for 8 hours or until the internal temperature of the pork is 165 and the meat is fork tender. Once the pork is finished smoking, remove all bones, then use two forks to shred it. Smother with pan drippings.
For the Apples
When the pork is about two hours away from being done, use the
Weston Apple Peeler to peel and core your apples, leaving them in one piece.
Place the apples onto foil and fill the hollow middle with the cheddar cheese. Place into the smoker and allow to smoke for an hour, or until apples are soft and browned.
Serve smoked apples alongside your pulled pork.
