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1
Combine the injection ingredients, stirring to dissolve the sugar and salt.
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2
Place the pork in a baking dish or a disposable aluminum pan.
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3
Working in a grid pattern, inject the pork butt with an injection needle.
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4
Let stand for 2 hours at room temperature.
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5
Preheat an indirect barbeque with a drip pan and fruitwood (preferably apple), a ceramic cooker with deflector plate and fruitwood (preferably apple), or a charcoal or gas grill with a box or packet of fruitwood (preferably apple) to 250 degrees F.
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6
Lightly pat the butt dry with paper towels.
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7
Combine all of the mustard moisturizer ingredients.
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8
Combine all of the seasoning blend ingredients.
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9
Lightly moisten the entire surface area of the pork with the moisturizer, sprinkle lightly with seasoning blend, and using your hands or a brush, blot all sides to evenly, but lightly coat with canola oil.
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10
(The remaining seasoning blend will be used later in the cooking).
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11
Place a remote thermometer in the thickest part of the butt, avoiding contact with the bone.
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12
Place the meat, fat side down, in the cooker, until the internal temperature reaches 130 degrees F, about 3 hours.
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13
Spay with the apple juice spray and continue to cook until the internal temperature reaches 160 degrees F, about 3 hours.
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14
Meanwhile, combine the wrapping mixture ingredients.
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15
Tear off 2 sheets of heavy-duty aluminum foil and place over a baking dish or disposable aluminum pan, preferably a 13 1/2 X 9 5/8 X 2 3/4-inch lasagna pan.
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16
Remove pork from cooker, take out the thermometer, place the meat on the foil, pour over wrapping mixture, and double wrap in the foil.
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17
Reinsert the thermometer, avoiding the bone, and transfer the wrapped pork in the pan back to the cooker.
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18
Cook until the internal temperature reaches 193 degrees F, 2 1/2 to 3 hours.
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19
Meanwhile, line a small cooler with a beach towel or other large towels to insulate the inside of the cooler.
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20
Remove the pork form the cooker.
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21
Take out the thermometer, wrap the foiled pork completely in plastic wrap, place back in the baking dish or disposable pan (use a clean pan if there has been any leakage), and transfer the pork in the pan to the cooler.
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22
Fold over the towel to cover.
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23
Close the cooler, and let rest for 1 hour.
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24
Place a cooling or other flat rack inside a baking dish or disposable pan that will hold the pork butt.
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25
Remove the pork butt from the cooler and carefully unwrap on a sheet pan.
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26
At this point the meat will be very tender.
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27
Carefully transfer to the rack in the pan and sprinkle moderately with the seasoning blend.
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28
Place the pan with the pork back in the cooker for 30 minutes.
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29
Meanwhile, combine all the BBQ sauce ingredients.
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30
Remove the pan from the cooker and drizzle the meat on all sides with the barbeque sauce.
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31
Place back in the cooker for 20 minutes to tighten up the glaze.
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32
Remove the pork but from the cooker and spray with the apple juice spray.
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33
Using bear paws or heat-proof gloves pull the pork, being sure to leave some in a semi-pulled, semi-chunk state.
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34
Mix with about half a cup of the remaining sauce and season with fleur de sel.
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35
For APL BBQ Sauce:
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36
Pour the oil in a large saucepan and cook over medium heat until it starts to shimmer.
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37
Stir in garlic, onion, bell pepper and salt.
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38
Cook, stirring occasionally until the vegetables have softened, about 10 minutes.
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39
Pour in the bourbon and cook until the alcohol has cooked off, about 5 minutes.
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40
There will no longer be the strong smell of alcohol.
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41
Combine the chili powder, black pepper, allspice and cloves and add to the pan.
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42
Cook, stirring continuously, until fragrant, about 3 minutes.
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43
Stir in the brown sugar, water, ketchup, molasses, mustard, vinegar, hot sauce and preserves.
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44
Bring the mixture to a boil, stirring occasionally to be sure nothing sticks to the bottom and burns.
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45
Reduce to a simmer.
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46
Continue to simmer, stirring often, until thickened, about 45 minutes.
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47
Add the jalapeno and apple.
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48
At this point the sauce can be left chunky or blended in a blender (blend in small batches since it will be hot), or in a bowl using an immersion/stick blender until smooth.
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49
Season to taste with additional allspice, cloves, salt and vinegar to taste.
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50
For the Apple Juice Spray:
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51
Combine the water and juice and place in a spray bottle.
