APPLE PIE PULLED PORK

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Apple Pie Pulled Pork

Yield: 10-12

Author: Jon York

Prep time: 20 MinCook time: 9 HourInactive time: 1 H & 30 MTotal time: 10 H & 50 M

Sweet, smoky, buttery, and packed with cozy fall flavor, this Apple Pie Pulled Pork combines rich pork shoulder with maple sweetness, apple pie moonshine, and berry BBQ goodness. Perfect for sandwiches, mac & cheese bowls, loaded fries, or backyard BBQ weekends.

Ingredients

Rub & Binder

• Berry Garcia BBQ Sauce
• Dam Good Maple Rub
• 1 pork butt or pork shoulder (8–10 lbs)

Spritz

• Apple Pie Moonshine(or substitute apple juice for a non-alcoholic version)

Wrap

• ½ cup Apple Pie Moonshine
• ½ cup honey
• 1 stick butter

Finish

• Dam Good Maple Rub
• Berry Garcia BBQ Sauce
• ½ cup apple cider vinegar or apple juice

Instructions

Season

1. Use a couple tablespoons of Berry Garcia BBQ Sauce as a binder.
2. Apply a generous coating of Dam Good Maple Rub all over the pork butt.

Smoke

1. Preheat your smoker to 250°F.
2. Place the pork directly on the grates, fat side up.
3. Smoke for 3–4 hours, until a nice bark forms.
4. After 1.5 hours, begin spritzing with Apple Pie Moonshine.
5. Continue cooking until the bark is set or the internal temperature reaches 155–160°F.

Wrap

1. Place the pork into a foil pan. Add:
2. ½ cup Apple Pie Moonshine
3. ½ cup honey
4. 1 stick butter
5. Cover and return to the smoker (or oven) at 275°F.
6. Cook until the internal temperature reaches 200°F for ideal pulling texture.

Rest

1. Let the pork rest in its juices for 1–2 hours.
2. Remove it from the juices for about 30 minutes before pulling.

Pull and Finish

1. Remove the bone and discard large chunks of fat.
2. Pull the pork apart.
3. Finish with:
4. A dusting of Dam Good Maple Rub
5. ½ cup Berry Garcia BBQ Sauce
6. ½ cup apple cider vinegar or apple juice

Notes

Serving Suggestions

• Serve on buns
• Over mac & cheese
• Loaded onto fries

Did you make this recipe?

Tag @russellsbbq on instagram and hashtag it #damgoodbbq

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