OK! We made it! Time for some easy finishing touches, enjoy the company and the food. Here are the last steps.
Pork BBQ:Set the smoker to about 210-215 degrees F, using hickory wood (or any other flavor you prefer). Smoke for 8-12 hours at this temperature. Check frequently so you make sure you have continuous smoke. If you have a regular charcoal grill, use as a smoker by placing the coals to ½ of the coal area. When the coals are hot add soaked wood. Place the butt over to the side with no direct heat. Use a thermometer to gauge and maintain appropriate heating if your grill doesn’t have one. The meat is ready when it easily pulls away from the bone. When done, remove from smoker, loosely cover with foil and allow it to rest for about an hour or two.
Pan Simmered Apples and Napa Cabbage:While the pork is resting, finish this dish. Peel and core then thinly slice 2 Granny smith apples. Simmer in a pan with 1 tbs smart balance, butter or other substitute, 1tbs cinnamon, 1 crushed clove and 1 1tsp ground allspice. Add 1/3 cup of apple cider vinegar and 1/3 cup apple juice. In another saucepan cook 1 head thinly sliced Napa Cabbage with 2 tbs smart balance and 2 tbsp olive oil. Drain cabbage when done (soft, but still with a little crunch in the ribs). Combine apples and cabbage.
Roast the corn with Pork while it is finishing cooking.
Serve all of the above together, the pickled beets (see recipe section make a nice side).
Place 1 tbsp of vanilla yogurt in a martini or cocktail glass, shave the granita (like an Italian Ice) place on top and serve for dessert.