Applewood Smoked BBQ Pork
Equipment
- Slow Cooker
- Instant Pot
- Oven
Ingredients
- 2 ½ lbs boneless pork shoulder or butt
- 1 apple peeled, cored and diced small
- ½ large yellow onion diced
- 1 ½ lbs green beans snapped
- 3 lbs sweet potatoes wedged
- ¼ - ½ cup Olive oil
- 2 Tbsp minced garlic
- 2 Tbsp granulated garlic
- 1 tsp liquid smoke
- 2 Tbsp black pepper
- 2 Tbsp salt
- 2 Tbsp cumin
- ½ quart barbecue sauce no sugar added
Instructions
- See options in Notes below for pulled pork preparation. Choose from oven, slow cooker or Instant Pot methods.
- Once pork is prepared, preheat oven to 350°F and line 2 baking sheets with parchment paper.
- Toss sweet potatoes with 2 Tbsp olive oil and season with 2 tsp each salt, pepper, granulated garlic and cumin, or to taste. Place in a single layer on one prepared baking sheet. Roast for 25 minutes or until fork-tender.
- Toss green beans with 1 Tbsp olive oil and season with 1 tsp each salt, pepper and granulated garlic, or to taste. Place in a single layer on one prepared baking sheet. Roast for 18-20 minutes.
- Plate evenly with pulled pork (topped or tossed with barbecue sauce), green beans and sweet potatoes.
Notes
Notes for Pulled Pork preparation
- Sear (optional): Heat a few tablespoons of oil in a Dutch oven pot over medium-high heat. Add the meat and sear for a few seconds on all sides.
- Oven Method: Preheat oven to 300°F. To the pork, add apple, onion, minced garlic, liquid smoke, 2 tsp each salt, pepper and cumin, or to taste. Mix well. Cover pot with lid and cook for 3 hours. Remove lid and cook for an additional 1-2 hours, until pork is tender and easily pulls apart with a fork. Remove from oven and shred meat. Top or toss with barbecue sauce.
- Slow Cooker Method: Place pork in slow cooker and add apple, onion, minced garlic, liquid smoke, 2 tsp each salt, pepper and cumin, or to taste. Mix well. Cover and cook on low 8 hours or high for 4-5 hours, until pork is tender and shreds easily with a fork. Top or toss with barbecue sauce.
- Instant Pot Method: Place pork in instant pot and add apple, onion, minced garlic, liquid smoke, 2 tsp each salt, pepper and cumin, or to taste. Mix well. Cook on Manual/High pressure for 70 minutes. When timer beeps, allow the pot to naturally release pressure, about 15 minutes longer. Remove lid and shred the meat. Top or toss with barbecue sauce.
Note for Barbecue Sauce
- If you prefer to make your own anti-inflammatory barbecue sauce, click here for a homemade recipe!