Chopped Pork

Story

I'm ashamed to admit that this NC native modified this recipe from Aaron Franklin, the Texas King of BBQ. That said, like most low and slow BBQ the end result isn't so much about the recipe as it is about the technique, especially heat management.

Ingredients

• 1 Pork Butt
• 1/4 cup Pork Rub
• 1 cup Apple Juice
• ½ cup BBQ Sauce (I use Cackalacky Cheerwine BBQ Sauce for this)

Tools

• Large piece of Aluminum foil for wrapping
• Spray Bottle for the Apple Juice
• Insulated gloves or a towel to add and remove the pork from the heat
• Cooler or other insulated ‘resting' place.

Instructions

1. Preheat smoker/grill to 275° F and set for indirect cooking.
2. Generously apply rub to the surface of the pork.
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.
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).
5. If you are going to wrap proceed to step 6; otherwise skip to the wrapped finish step.
6. When the meat reaches 165° F internal temperature remove the pork from the cooker and place on a double layer of foil.
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
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).
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.
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.