Pinot Noir Pairs with Pulled Pork Sliders
Spray bottleThe night prior to cooking, trim the fat off the pork butt to ¼-inch thick and coat heavily with dry rub. Wrap the meat in plastic wrap, or place it in a plastic bag and refrigerate overnight.
Remove pork from the refrigerator 2 hours prior to cooking. Heat the smoker to 225–250˚F and place seasoned pork butt in smoker, fat side up.
Add 3 large handfuls of wood chips or 3 wood chunks on top of the coals or in smoke box. After 3 hours, add 3 more large handfuls of wood chips or 3 wood chunks and spray with the apple juice. Continue to spray the pork with apple juice every hour, for 12 hours, or until an instant-read thermometer registers 190–195˚F when inserted into the meat. If the exterior of the pork becomes too dark during the smoking process, wrap it with heavy-duty aluminum foil with ½-cup apple juice in bottom of foil.
When the pork has finished cooking, use a fork to shred the meat into the desired consistency
