Rotiss-a-Q Smoked Pulled Pork

Adobe Stock / Joshua Resnick

(Serves 10 to 12)

Recipe courtesy Chef John Cioffi, Exit 4 Food Hall


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  • Boneless pork shoulder (8-10 lbs)
  • 1 qt apple cider, plus more as needed to cover pork
  • 5 Tbsp granulated sugar
  • 5 Tbsp light brown sugar
  • 2 Tbsp salt
  • 2 Tbsp paprika
  • 1 Tbsp onion powder
  • 1 Tbsp freshly ground black pepper
  • 1 Tbsp garlic powder
  • 1 onion, chopped
  • 3 cups hickory chips,
  • plus more as needed,
  • soaked in water
  • Brioche buns (10 to 12), coleslaw, and cilantro for serving

Chipotle-Honey BBQ Sauce:

  • 2 cups ketchup
  • 1 cup dark brown sugar
  • ½ cup honey
  • 7-oz can chipotle adobo sauce
  • ½ cup apple cider vinegar
  • ¼ cup Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp freshly ground black pepper

For the Pork: In a medium bowl, combine the sugars, salt, paprika, onion powder, pepper, garlic powder, and onion. In a pot large enough to hold the pork shoulder and cider, combine the cider and ¼ cup sugar mixture; set aside rest of sugar mixture. Add the pork shoulder and additional cider as need. Cover pot and refrigerate for 12 hours.

Heat smoker or grill to 300°F. Add soaked hickory chips. Pour apple cider brine into the water pan of the smoker. If using a grill, simply discard brine. Rub remaining sugar mixture all over pork shoulder. Transfer pork to the center of the smoker or to the top rack of the grill. Cook pork until fork-tender, about 4 to 6 hours. Monitor the hickory chips and brine, adding more chips and water, respectively, as needed.

For the Chipotle-Honey Barbecue Sauce: In a large pot, combine all the ingredients and cook over medium-low heat until thickened, about 45 minutes.

To Serve: Transfer the pork to a large platter and let rest for 30 minutes before shredding with two forks. Serve on brioche buns with coleslaw, chipotle-honey barbecue sauce, and cilantro.

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Exit 4 Food Hall 
153 Main St, Mount Kisco

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