I've been thinking about diverging from the traditional rubs and sauces for pulled pork and was wondering what others have tried.
I've had a few pig roasts over the past few years and the recipe that's gotten the best feedback has been a mixture of apples, scallions, thyme, rosemary garlic and rum in the cavity (salt/ pepper also). It has a really great "light" taste to it and was wondering how to best translate that to a large butt.
My initial thought is to stab holes in it, insert garlic and scallions into the holes, make a rub of salt ,pepper, ground thyme and rosemary for the outside and then add the apples and rum at the point of wrapping.
I'm thinking that smoke might not be appropriate and I'd be best off using straight charcoal.
Anyone have any thoughts or experiences?