Smoked pork in apple marinade
Votes: 3
Time: 8 hours 10 minutes
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Pork shoulder is used for smoking—an inexpensive and not particularly tender cut of meat that literally melts in your mouth after cooking. This is all thanks to a marinade made from unfiltered apple juice (cider) mixed with orange and lemon juice, honey, vinegar, and spices. This marinade is not only poured over the meat but also injected into the meat with a syringe. After grilling on applewood chips, the meat acquires a wonderfully spicy flavor, juiciness, and tenderness.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups non-alcoholic apple cider
- 2 tbsp. dry marinade
- 2 tablespoons apple cider vinegar
- 2 tablespoons of honey
- 0.5 tsp cayenne pepper
- 1/4 cup orange juice
- 0.5 cup lemon juice
- A little Worcestershire sauce
- 2 teaspoons coarse salt
- 1 pork shoulder weighing 2.7-3.5 kg.
- Special equipment: syringe and apple chips soaked in water for 1 hour
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Recipes with similar ingredients: apple cider, dry marinade, apple cider vinegar, honey, ground cayenne pepper, Orange juice, lemon juice, Worcestershire sauce, pork, pork shoulder
Cooking the dish according to the recipe:
- In a large bowl, combine all ingredients for the marinade.
- Place the pork in a casserole. Fill a syringe with marinade and inject it 3/4 of the way into the meat. Fill the meat with marinade in several places. Pour the remaining mixture over the meat. Cover with plastic wrap and refrigerate for 2-12 hours to allow the flavors to infuse.
- Preheat grill to 135°C using soaked applewood chips and prepare for indirect heat.
- Drain the pork and pat dry with paper towels. Rub the pork with the dry marinade to taste, coating all sides of the shoulder. Place the pork on the grill, fat side up. Roast until tender, about 6 hours. Transfer to a platter and serve.
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