This recipe makes a special family get-together even better. Try it with cherries!

Ingredients

  • 1-5 lb. Pork roast
  • 4-6 oz. Dried fruit (apricots, cranberries, raisins, cherries, blueberries,etc)
  • 2 Tbsp. MAK Sweet Rub
  • Yellow prepared mustard
  • Butcher string
  • Alder pellets
  • Mist mixture
  • 1/2 cup Apple juice
  • 1.2 cup Water

Directions

  1. Cut the roast in half. (Some roasts are pre-cut and tied. Cut the string off so that you have 2 semi-circle halves.) With your knife, cut a slit along the flat top of each semi-circle. Cut the length of the roast without cutting through the ends, 1 inch deep into the meat. With your fingers, open up each slit.
  2. Add your favorite dried fruit or combination thereof. Sprinkle Sweet Rub lightly over flat tops of roast.
  3. Tie roast back together. Lightly sprinkle outside of roast with Sweet Rub, then add a light coat of yellow prepared mustard on entire surface of roast.
  4. From one side, insert meat probe into middle of the roast. Start grill and adjust to reach a cooking temperature of 300 degrees F. Insert meat thermometer length-wise into deep center of roast. Cook for 2-1/2 hours.
  5. Then begin to smoke for approximately 45-60 minutes. We recommend using Bear Mountain Smokehouse Maple, Southern Pecan, Washington Apple, or Hood River Cherry Pellets. While cooking, LIGHTLY mist the roast with a 50/50 mixture of apple juice and water.
  6. Cook roast until internal temperature is 160 degrees F. When roast hits target temperature, take off, let sit for 10 minutes, then cut into half-inch slices.

Ingredients

  • 1-5 lb. Pork roast
  • 4-6 oz. Dried fruit (apricots, cranberries, raisins, cherries, blueberries,etc)
  • 2 Tbsp. MAK Sweet Rub
  • Yellow prepared mustard
  • Butcher string
  • Alder pellets
  • Mist mixture
  • 1/2 cup Apple juice
  • 1.2 cup Water

This recipe generously provided by¬†New Radio KXL’s Mr. BBQ, Bruce Bjorkman.