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Apple Cider Brined Smoked Pulled Pork is a bone in pork roast that gets soaked in a sweet and salty apple cider brine overnight, covered it in the best dry rub, and smoked to perfection on the grill.
The meat is so tender that it shreds effortlessly and the flavor is unreal!
Why this recipe works:
Nothing says summer like some outstanding Apple Cider Brine Smoked Pulled Pork. This meat is so tender from the brine and flavorful from the dry rub and slow cooking.
Pulled pork is the best, wouldn’t you agree? Its so good.
This is one of my favorite pork dinner recipes. Because this recipe is so flavorful, no additional sauces are needed, but if you love a really good homemade BBQ sauce, both my Whiskey BBQ Sauce and my Carolina Mustard Barbecue Sauce are fantastic on pulled pork.
We have a Traeger and I love it. A lot. I use apple wood when I cook pork. But this will work on any grill as long as you can somewhat control the temperature and use a trusted meat thermometer to know when your meat is done.
Cooking tips:
- A bone-in roast with some fat on the outside is recommended as it will give you the most tender moist shredded pork. You will need pork shoulder or pork butt in order to make pulled pork. A tenderloin or loin roast will not work.
- Using a large oven bag like the kind you would use to roast a turkey is great for the brine. If you are able to squeeze out all of the air, the entire roast will be covered in the brine.
- Unfiltered apple cider is fantastic in this recipe and adds a ton of flavor.
- I did not use apple cider vinegar in this recipe, however you could add a small amount to the brine and it will tenderize the meat even more!
- Although 145 degrees Fahrenheit is the standard for most pork roasts, when roasting a pork shoulder or pork butt to make pulled pork, it’s also possible to roast/smoke until it reaches an internal temperature of approximately 195 degrees Fahrenheit, which can be more optimal for pulling.
Related recipes:
If you’re cooking a large pork shoulder roast, chances are you’re going to have some leftover pulled pork. After you’ve had your fill of pulled pork sandwiches, here are a few recipe ideas on how to use up the rest of all of that tasty tender pulled pork.
- Pulled Pork Nachos
- Cuban Pork Sandwich
- BBQ Pulled Pork Loaded Sweet Potato Fries
- BBQ Pulled Pork Quesadillas
- Pulled Pork Enchiladas with Sour Cream Sauce
- Pulled Pork Rigatoni
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Ingredients
Required Ingredients
- 1 6-10 pound pork shoulder or pork butt roast bone-in recommended, size of roast may impact cooking time
- 1/4 cup yellow mustard amount is approximate
- 1/4 cup dry rub amount is approximate, my recipe is recommended but store bought will work
Optional Pork Butt Brine
- 4 cups apple cider Trader Joe's unfiltered Honey Crisp Apple Cider recommended, but any kind of apple juice will work
- 2 cups water
- 1/4 cup Worcestershire sauce
- 1/4 cup packed brown sugar
- 1/4 cup kosher salt
Instructions
If using the brine:
- Rinse pork roast under cold running water. In a large oven bag or airtight container, combine 4 cups apple cider, 2 cups water, 1/4 cup Worcestershire sauce, 1/4 cup packed brown sugar, and 1/4 cup kosher salt. Mix until sugar and salt have dissolved. Add the 1 6-10 pound pork shoulder or pork butt roast, cover or seal, and refrigerate (overnight is best).
Cooking directions:
- Heat smoker grill: When you're ready to cook your pork, preheat smoker grill to 225°F. If you have a meat injector, take some of the brine and inject it into the roast (this step is optional).
- Slather with mustard: Remove the roast from the brine mixture (if using) and blot dry with paper towels. Discard the remaining brine. Cover all sides of roast with 1/4 cup yellow mustard (use gloves or a brush).
- Coat in dry rub: Generously cover all sides of the mustard-covered pork roast with 1/4 cup dry rub.
- Slow Smoke Method: Put the roast on the grill with the fat side up and smoke for 10-20 hours or until the temperature of the roast reaches 195°F (continue cooking up to an internal temperature of 200°F for a softer and easier-to-pull-apart pork). Quick Smoke Method: Put the roast on the grill with the fat side up and smoke for 3 hours. Use an aluminum foil pan or make a boat out of heavy-duty aluminum foil and place the roast on top and place them back to the center of the smoker grill. Increase the temperature to 250°F and roast until the internal temperature reaches at least 195°F (continue cooking up to an internal temperature of 200°F for a softer and easier-to-pull-apart pork). The total cooking time for a roast this size can vary anywhere from 4-6 hours.
- Rest: Wrap tightly in aluminum foil. Allow it to rest for at least 20 minutes (minimum) up to a full hour (recommended). This will ensure the meat will easily shred.
- Shred: After the rest period, transfer the roast to a cutting board and pour any of the residual cooking juices that accumulated in the foil to a measuring cup. When the meat is cool enough to handle, separate the tender meat from the bone and fat (discard the bone and fat).
- Moisten meat: If any fat rose to the top of the cooking liquid, spoon it off and discard the fat. Alternatively, use a fat separator. Moisten the shredded meat with the remaining cooking liquid.
- Serve: Keep the shredded meat warm in a slow cooker on the warm setting or in a covered saucepan over low heat. Serve with soft brioche buns and your favorite BBQ sauce along with your favorite sides for a complete meal!
Notes
- A bone-in roast with some fat on the outside is recommended as it will give you the most tender moist shredded pork. You will need pork shoulder or pork butt in order to make pulled pork. A tenderloin or loin roast will not work.
- Using a large oven bag like the kind you would use to roast a turkey is great for the brine. If you are able to squeeze out all of the air, the entire roast will be covered in the brine.
- Unfiltered apple cider is fantastic in this recipe and adds a ton of flavor.
- I did not use apple cider vinegar in this recipe, however you could add a small amount to the brine and it will tenderize the meat even more!
- Although 145 degrees Fahrenheit is the standard for most pork roasts, when roasting a pork shoulder or pork butt to make pulled pork, it’s recommended to roast/smoke until it reaches a minimum internal temperature of approximately 195° Fahrenheit, which can be more optimal for pulling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in November 2017 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don’t worry – the recipe hasn’t changed!
I LOVE THE WAY YOU COOK, OR TEACH ABOUT! I need to try his apple gravy
Krissy, I read your recipe and love how you told us to do everything in clear explanations. However, my question is: Do we wrap the Pork during step #4 in top part or in the “Quick Smoke Method:” in the alumium boat, and seal alumimium and close it — like a sealed container? Or, do we leave it open? [Can you, please, clarify that in two sections above, which are noted as given.]
Thank you for sharing your recipes, and I do my best to read every one of them. You’ve got one of the best Home-Cooks sites that I’ve visited. And, know that it’s gonna grow in more popularity, because a large percentage of people are starting to cook at home more now and (probably) will be forever.
It’s TOO EXPENSIVE to really eat out anymore. It’s $20 bucks for just a hamburger, coke, and fries. No way. We can’t do that, because I’m a school-teacher. Thus, we have to stretch the dollars. Thus, know that people appreciate what you are doing, and we don’t mind trying to give back to you and your great Company.
How would I make this in an oven? I am unable to grill where I am. Could I use the same recipe with the same times. This recipe looks great. Thank you.
Sorry for the late reply – summer has been super busy. You can definitely cook pulled pork in the oven. The trick is to braise it low and slow. I would use a large cast iron Dutch oven with a lid and cook covered at 250 for like 12 hours. If the meat doesn’t fall apart, it needs more time to cook.
Yes, Krissy’s suggestion about the Dutch Oven is spot on. I don’t remember in her recipe if she says to pre-sear it, but that adds so much flavor. But, since she’s probably smoking it only, then it’s really not that important. But, you’re not gonna be smoking, Rick, so you should sear it to really add some great flavor to it, since it’s just going to braise (as Krissy says).
Rick … Trust me — a crock pot (or oven) would work just fine. We do it all the time. It’s less work and effort than smoking. Here’s my additions. Do a good sear on the pork in a skillet, especially on every side. Then, put it in crock pot in whatever juices she says. And, I think wife does it on low for 8 hours (maybe … often, more time — depending on size of pork butt), then use Krissy’s analysis when to finish it. And, it’s about as good or about same as smoking it. Because, see, you are really braising it — if you cook it in juices for some of the process, and it breaks down the meat to make it soft. Study another recipe like “Sunday Braised Beef” (I think it’s called). And, that’s a show-stopper that we eat once (at least) every month. You can do pork same way.