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| Brine pork for 2 to 3 hours with 1/4 cup kosher salt, 1/4 cup sugar, 5 cups cold water, and 1 cup red chardonnay wine . Pat dry, sprinkle with Weber's Chicago Steak Seasoning. Prepare brush with 1/4 cup apple butter and apple cider vinegar. |
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| Set the electric smoker to 250 degrees and the timer for 5 hours. Place apple and cherry wood chips to the smoker. Put the pork fat side up for 2 1/2 hours. Turn the pork fat side down. Brush with the prepared apple butter and apple cider vinegar every once in a while. Put more wood chips when needed. |
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| Let it cool. This smoked pork is almost like a "pulled pork" - juicy and tender. |
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