I am a big fan of grilling/smoking. Particularly, pulled pork is my specialty. Learned a lot from my brother who built a smoker welded onto a trailer. It's about 6ft long and he actually uses sensors to track his Temps using an app.


I will get a 5 gallon bucket and put in the following: Gallon of organic apple cider, apple cider vinegar, and cut up some apples and brine the pork for 48 hours. I'll use an ice pick and stab a bunch of holes in it so the brine gets all up in the meat. Then I make a dry rub and put it on the meat. I let that chill for another 8 hours.


Then I will fire up my grill, get the temp to about 800 degrees and then sear the meat about 30 seconds on each side. Then it goes into the smoker about 10 hours. When it's just 1 hour left, I'll inject a mixture of apple cider vinegar, hot sauce, garlic, and other spices, into the meat.


During that last hour, I'll make my barbecue sauce, and slaw. I make my slaw with little but of cabbage, carrots, apples, and pears, using apple cider vinegar to mix it. Put all that on top of a toasted bun, and have the mouthgasms!

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