Applewood smoked pulled pork. Place pork, onions, apples and bay leaf in slow cooker. Whisk together broth, half the grilling sauce, tomato paste, flour, chili powder, Worcestershire sauce, garlic and pepper. Applewood Pulled Pork Epic pulled pork starts with Grill Mates® Applewood Rub.
Place pork shoulder in a large pot and add enough apple cider to cover.
Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl.
Start your pork at least a day before you intend to cook it, with three days being the maximum amount of time you'd want to brine a piece of meat.
You can Have Applewood smoked pulled pork using 3 ingredients and 5 steps. Here is how you cook it.
Ingredients of Applewood smoked pulled pork
- Lets Go Prepare 1 of applewood flavored pork loin.
- What You needis 1 package of applewood smoked bacon.
- What You needis 1 bottle of sweet and honey brown sugar bbq sauce.
Combine a quart of apple juice or apple cider with half a cup of brown sugar and kosher salt, stirring well to combine it all in your container. Smoked Boston Butt Recipe for Pulled Pork. This recipe yields sweeter smoked pork, but the apple cider vinegar spritz will help to mellow that a bit. Applewood-smoked foods have become increasingly popular in recent years.
Applewood smoked pulled pork instructions
- Wrap bacon around pork loin.
- Put in crockpot and cook on low for 6 hours.
- And then take porkloin out of crockpot and dump juices out.
- And put porkloin back in crockpot and shred with a fork.
- And then dump entire bottle of bbq sauce in crockpot and continue to cook on low for 30 minutes.
But what exactly does "applewood smoked" mean? If you're trying to grasp the concept of this culinary term, keep reading for an in-depth explanation of applewood smoked. From Applewood-smoked pulled pork and beef brisket to hickory-smoked salmon and thick-cut bacon, our Pit Master is smoking mouthwatering meats in-store every day. Pitmaster-approved BBQ wood-smoked pork beef, chicken, salmon daily rotations of mouthwatering meats. Drain off excess liquid from the meat and pat dry with a towel.