Recipe Page
Chopped Pork
Aaron Franklin inspired • Draft cookbook page 28
The Method
Step 1
Preheat smoker/grill to 275° F and set for indirect cooking.
Step 2
Generously apply rub to the surface of the pork.
Step 3
Place the pork on the smoker so the fat cap faces the source of the heat, this will help to render the fat and protect the rest of the meat.
Step 4
Plan to apply apple juice 2 to 3 times during the cook, a quick spray of apple juice will help prevent the meat from drying out too much on the surface (and can add a little extra flavor).
Step 5
If you are going to wrap proceed to step 6; otherwise skip to the wrapped finish step.
Step 6
When the meat reaches 165° F internal temperature remove the pork from the cooker and place on a double layer of foil.
Step 7
Add about a half cup of apple juice to the package and then wrap it tightly, careful not to rip or puncture, and return to the smoker
Step 8
T ake the meat off of the smoker when the internal temperature is between 195° and 205° F and place in a cooler or other insulated location (e.g., oven) to allow the meat to rest (at least an hour, 2 or 3 is better).
Step 9
After resting, remove bone (if bone-in), chop pork finely using the heavy cleaver while mixing in BBQ sauce. If the pork is cooked right, the bone should slide out easily.
Step 10
I like to do a rough chop, add some sauce and mix, a finer chop, add the remainder of the sauce and mix and then one last quick chop if I noticed any pieces that still needed it.