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    Apple Brined BBQ Pork

    On occasion I do some in-store marketing for a new(ish) retailer near me. My last effort was for the store brand apple juices and cider. It was a slow day so not too many customers stopped by for a taste. The end of he demo left me with three almost full bottles of juice and since it was a tad more than I would consume before the expiration date I started to consider options for it’s use. I was going to do some shopping afterward anyway so I decided to try something I had thought previously.

    I had a taste for barbecue and hadn’t had a good pulled pork for quite a while. My butcher had just put out some nice looking pork shoulder and that’s what I decided to use. I think you will like this one.

    You will Need:

    Bone In Pork Shoulder Roast – approximately 1/2 lb/serving
    BBQ Rub – approximately 1/2 cup – you can use your favorite recipe here I decided to purchase a bottle of McCormick Grill Mates Seasoning
    BBQ Sauce – approximately two cups – you can use your own favorite or home made – I decided to use Bulls Eye Kansas City Style
    Apple Juice – enough to submerse the entire pork shoulder.
    Salt – approximately 1/3 cup – use table salt here due to the fact that it will dissolve quicker.

    In a vessel large enough to hold the roast and sufficient room for the juice combine the apple juice and salt and stir until salt is completely dissolved. Since the roast is relatively thick you will need to make many deep punctures to let the brine get into the meat. I used a small sharp knife to make 15 or 20 deep openings in the roast. Place the roast in the brine and place in the refrigerator for at least one hour. If you don’t have room to fit the pot place it in a sink and surround with ice cubes.

    Pre heat the oven to 300 degrees F. After the roast has been in the brine for the allotted time remove and dry it thoroughly. Rub the spice mixture on all sides of the roast making sure that you get some of the rub into the openings. Place a rack in a pan large enough to hold the roast, put roast on the rack and roast, uncovered, for approximately 5 hours, cover roast with foil and cook for an additional hour, the amount of time will depend on the size of the roast you purchased. You will know it’s done when you can pull the pork easily with two forks.

    Remove the roast from the oven, place on a plate or cutting board, cover and let it rest for 10 minutes. While the roast is still warm pull the pork meat from the bone using two forks. Put an amount you want to serve in a large bowl, add some of the Barbecue sauce then combine and enjoy. You can add as much or as little BBQ sauce as you like.

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