Smoke your pork until it reaches an internal temperature of 165. Remove the pork from your grill and place in a disposable foil pan. Fill the bottom of the pan with the apple juice, cover the pan with foil and return to the grill. Continue to cook for 4-6 more hours or until the internal temperature of the roast reaches 200-205 degrees F. If at any point during the cooking process the roast starts getting too dark, cover the entire pan with aluminum foil. When the pork is almost done, assemble the apple jalapeno slaw.
Apple Slaw
Julienne (thin matchstick cut) the apples and jalapenos, discarding the cores and seeds. Place in a mixing bowl with the shredded cabbage and top with the Greek yogurt, mayo, lemon zest and juice, sugar, celery seeds, and poppy seeds. Give it a quick taste and season with salt and pepper as needed. Toss gently to combine and refrigerate until ready to serve.
When the pork has reached the desired internal temperature, remove from the grill and let rest for at least 20 minutes. You can also keep the roast in a warmed oven (preheat to 225 then turn off) until ready to serve. Transfer the roast to a large mixing bowl and pour the juices into a 4 cup measuring pitcher. Pull the roast into long shreds, discarding any fat or gristle. Separate the fat from pork, serve on buns with slaw.
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