No-Prep Pulled Pork

This sweet apple juice brined pulled pork will take your BBQ game to the next level. This hog is brined in apple juice, seasoned generously with Pork & Poultry rub and paired with a homemade slaw that’ll have your pulled pork sandwiches dripping with flavor.

Ingredients

  • 1/8 cup salt

  • 1/4 cup brown sugar

  • 1/4 worcestershire sauce

  • 4 cups apple juice

  • 5+ lbs pork shoulder/butt

Directions

  • Combine ingredients, stirring until all of the salt and sugar has dissolved.

  • Inject the pork shoulder/butt with as much of the sauce as it will take.

  • When ready to cook, set the Traeger to 225 degrees and preheat, lid closed for 15 minutes.

  • Pour the rest of the brine into a bowl and set aside. This will be used as your mop sauce during the cooking process.

  • Put the pork roast on the grill grate, fat-side up and smoke for 3 hours, mopping with the apple juice brine every hour after the first hour.

  • Transfer pork roast to a disposable aluminum foil pan large enough to hold the roast.

  • Increase the temperature to 250 degrees, and roast for 6-8 additional hours, or until an instant-read thermometer inserted into the thickest part, but not touching the bone, registers 204-206 degrees. If the pork starts to brown too much, cover it loosely with aluminum foil.

  • Carefully transfer the pork roast to a cutting board and let it rest for at least 20 minutes. Pour the juices from the bottom of the pan into a gravy separator.

  • With your hands, pull the pork into chunks. Discard the bone and any lumps of fat, including the cap. Pull each chunk into shreds, and transfer to a large mixing bowl.

  • Season pulled pork with additional rub and moisten with the reserved pork juice.