Charcoal (If using Charcoal Smoker)
Hickory Smoke Chips
Apple (Gala), cored/sliced thin (Don’t Skip!)
Bacon Cheddar Cheese Slices
Buns, Mayo, Honey BBQ
Mustard Sauce (For Brushing. NOT TOPPING)
1/2tsp Lemon Juice
1/2tsp: Paprika, Brown Sugar
1/4tsp: Chipotle Powder, Course Black Pepper
1/8tsp Sea Salt
McCormick’s Grill Mates Barbecue Seasoning
1/2T Salted Butter
2c Apple Cider
1T McCormick’s BBQ Seasoning
2T Honey BBQ Sauce
– Boil Injection Recipe til dissolved. Cool Completely.
Preheat Smoker to 250. Inject Pork with Injection (I didn’t use all, but, most! TRY NOT TO SQUEEZE THE MEAT!). Brush Entire Pork, lightly, with Mustard Sauce. Then, sprinkle all sides, WELL, with with McCormick’s BBQ Seasoning. Wrap completely in foil, sealing tightly. Cook about 5 hours at 250 (I kept it between 225 and 300, most times at 250.). Using HICKORY Smoke Chips, throughout (I just did…).
Last hour, remove from juices and set Roast on the grate in smoker, to smoke. Add fresh chips. Smoke at 225 for 50 more minutes. Remove, cut up. Top with BACON CHEDDAR Cheese Slices, to melt. Add to Grill Toasted Bun (We used Whole Wheat), spread one bun, lightly, with Mayo, and the other bun, lightly, with Honey BBQ. Top with thinly sliced Fresh Apple.
Bag Sweet Mini Bell Pepper Mix
Sweet Potato, cubed
Drizzle Olive Oil
Good Sprinkle Dried Oregano
Good few Grinds Pepper
1tsp Jalapeno (Optional)
– Wrap all tightly in foil. Cook on Grill til soft.
Check out our other Man-wiches: