Ingredients
Scale
- 8 pound pork butt
- 1 gallon of apple cider
- ¼ apple cider vinegar
- 2 tbsp yellow mustard
- 3 tbsp BBQ rub
- 3 tbsp SPG Blend (salt, pepper, garlic powder)
- Brioche buns
- 8 oz Brie Cheese
Apple Pie Topping
- 4 honeycrisp apples
- ¼ cup water
- 2 tbsp lemon juice
- ½ cup brown sugar
- 2 tbsp cornstarch
- 2 tsp ground cinnamon
- ½ tsp kosher salt
- ¼ tsp ground nutmeg
Instructions
- Trim the excess fat off of the pork butt then brine it for 12-24 hours in a gallon of fresh apple cider.
- Discard the brine then pat the roast dry. Use yellow mustard as a binder then season it up with a BBQ rub and a salt, pepper, garlic blend.
- Smoke it at 250° F for 6 hours and spritz it with a 50/50 blend of apple cider and apple cider vinegar every hour.
- Place the pork butt in a disposable aluminum pan with 1 cup of leftover spritz once your bark is set at an internal temperature of 165-175° F. Cover the foil pan with some aluminum foil then place it back on the smoker for 2 more hours.
- Remove the pork from the smoker once the internal temperature reaches about 205°F and it’s probe tender.
- Place the covered roast in a cooler and let it rest for 1-3 hours. The longer, the better for this part as this will help the juices redistribute into the meat.
- Assemble the apple pie filling by peeling the skin off of the apples then cubing them up. Place them in a skillet with ¼ cup of water, 2 tbsp of lemon juice and let them simmer for about 8 mins
- Mix together ½ cup brown sugar, 2 tbsp cornstarch, 2 tsp cinnamon, ½ tsp kosher salt, ¼ tsp nutmeg then add the mixture in with the apples. Let it simmer for another 5 minutes until it thickens and the apples are softened.
- Shred the pork using some rubber gloves lined with cotton gloves and let the pork sit in the pan with the excess juices.
- Assemble your sandwich on a toasted brioche bun with pulled pork, apple pie filling and some melted brie cheese and enjoy!
- Prep Time: 20 minutes
- Cook Time: 8 hours
