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Publix Aprons

Sweet and Smoky Pulled Pork

Sweet and Smoky Pulled Pork
Servings:
12
Total Time:
about 2 days
Active Time:
6 hours

Ingredients

1 large yellow onion, finely chopped
3/4 cup soy sauce
3/4 cup bourbon (or beef broth)
2/3 cup apple cider vinegar
1/4 cup packed brown sugar
1/4 cup molasses
1/4 cup Worcestershire sauce
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
1 boneless pork Boston butt roast (about 5 lb)
6 cups Applewood smoking chips
2 cups barbecue sauce

Steps

  1. Stir together onion, soy sauce, bourbon, vinegar, brown sugar, molasses, Worcestershire sauce, salt, black pepper, and hot pepper sauce in a medium saucepan on high. Bring to a boil; reduce heat to low. Cover and simmer for 15 minutes. Let stand to cool.
  2. Place meat in a large re-sealable plastic bag set in a shallow dish. Pour marinade over roast in bag; seal bag. Marinate in the refrigerator for 24 hours, turning bag occasionally. At least 1 hour before cooking, soak wood chips in enough water to cover.
  3. Preheat grill on medium. For a charcoal grill, arrange medium-hot coals around a drip pan. Pour water into pan. Drain wood chips; sprinkle half of the wood chips over coals. Place roast, fat side up, on the grill rack over water pan. Cover and smoke 4 1/2 to 5 1/2 hours or until very tender (190°F to 195°F).
  4. Baste occasionally with the reserved marinade during the first 3 hours of smoking; add additional coals and water as needed to maintain temperature and moisture. Add additional wood chips as needed during the first 3 hours. (Too much smoke can give a bitter taste to smoked meat.) Discard any remaining marinade.
  5. Remove meat from grill; cover with foil and let stand 15 minutes. Pull meat apart into pieces using 2 forks. Microwave barbecue sauce 1-2 minutes or until hot; smother pork with barbecue sauce. Serve.

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Nutritional Information

CALORIES (per 1/12 recipe) 400kcal; FAT 21g; SAT FAT 8g; TRANS FAT 0g; CHOL 115mg; SODIUM 820mg; CARB 16g; FIBER 0g; SUGARS 15g; PROTEIN 30g; VIT A 0%; VIT C 0%; CALC 4%; IRON 10%

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