APPLE SPICE CRANBERRY ORANGE MESQUITE SMOKED GARLIC CONFIT PULLED PORK

Pork Brine:
1 cup fresh cranberries
1 sliced apple
2 cups orange juice
2 cups cranberry juice
3 Tbsp Mesquite smoked Black Garlic Salt
3Tbsp water to dissolve salt
1 cup spiced apple fruit spread
Garlic Confit Whiskey Juice:
4oz Sherwood’s Garlic Confit Spread
3oz Canadian Whiskey
1 cup spiced apple fruit spread
Cranberry Chipotle Apple Spice
Garlic Confit BBQ Sauce:
4oz Sherwood’s Garlic Confit Spread
3 Tbsp Butter
1 Tbsp Garlic Confit Infused Olive Oil
1 red onion, finely chopped
1 cup Fresh Cranberries
1 cup Spiced Apple Fruit Spread
1/2 cup apple cider vinegar
2 Tbsp tomato paste
2 Tbsp Stone Ground mustard
1 Tbsp Chipotle Pepper Purée
1/3 cup Worcestershire sauce
9.3Lb Pork Butt.
Smoke for 4hrs and pull at 160F then wrap and put back on smoker for another 5hrs until internal temp hits 195 F.
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