Pulled pork is a versatile, flavorful and always a crowd pleaser. The best way to achieve tender meat with tons of flavor is by using a well-balanced pork shoulder brine recipe. Brining enhances the natural juiciness of the meat and infuses it with extra flavors, ensuring perfect pulled pork every time. This Apple Cider Brined Pork Shoulder recipe produces tender and flavorful pork that is perfect for pulled pork sandwiches.
Try my recipes for Brined and Smoked Chicken Wings, Baby Back Ribs and Texas Double-Cut Pork Chops - Brined, Smoked & Grilled.
Ingredients
Brine
- Apple cider
- Cold water
- Apple juice
- Kosher salt
- Brown sugar
- Worcestershire sauce
- Bay leaves
- Yellow onion
- Garlic cloves
- Whole peppercorns
- Chili powder
Pork Shoulder
- Bone-in pork shoulder, aka Boston butt and pork butt
Dry Rub
- Kosher salt
- Brown sugar
- Black pepper
- Garlic powder
- Onion powder
- Chili powder
- Paprika
- Mustard powder
See recipe card for quantities.
Instructions
Brine the Pork Shoulder
In a large bowl, combine apple cider, cold water, apple juice, kosher salt, brown sugar and Worcestershire sauce. Stir well to ensure the salt and sugar dissolve completely. Add the bay leaves, onion, garlic, peppercorns and chili powder. Mix to combine.
Place the pork shoulder in a large container and pour the brine solution over it. Ensure the pork is fully submerged. Cover with plastic wrap and refrigerate overnight (or at least 12 hours for the best results).
Prepartion for Cooking
The next day, remove the pork from the brine and pat it dry with paper towels.
In a small bowl, mix all the dry rub ingredients. Sprinkle the roast with the dry rub. Apply liberally and make sure to cover the sides as well.
Allow the pork to sit at room temperature for about 1 hour before cooking.
Cooking Process
Charcoal Grill or Smoker Method
For smoked pork shoulder, cook it low and slow in your charcoal grill or smoker. Setup your grill or smoker for indirect heat at 250 degrees F. For extra flavor, add apple wood chips that have been soaked in cold water for 30 minutes.
Set the pork shoulder on the grill grate, fat side up, with a drip pan underneath to catch the juices. Add about a quart of water to the bottom of the pan, enough to fill it halfway.
Maintain a steady temperature and cook for approximately 8-10 hours, or until the internal temperature reaches 165 degrees F.
Remove the roast and wrap it tightly in heavy duty aluminum foil to retain moisture. Return the roast to the smoker and continue cooking until the internal temperature reaches 195 degrees F.
Remove the roast, wrap it in an old towel and place it in a cooler to rest for about 30- 60 minutes. Carefully open the foil (there will be a LOT of juice) and shred the pork with a fork.
Slow Cooker Method
Place the brined and seasoned pork shoulder in a slow cooker. Cook on low for 8-10 hours or until the meat is fall-apart tender. Remove the pork, let it rest, then use forks to shred the juicy meat.
Variations
This recipe works well for different cuts of meat like pork loin, pork tenderloin and pork chops.
Storage
Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 3 days.
Top Tips
Whether you’re using smoker, charcoal grill or crock pot, a low and slow cooking process, will provide tender and delicious results every time.
Serve on a toasted bun with barbecue sauce for a classic pulled pork sandwich. Pair with potato salad, coleslaw or grilled corn on the cob.
Use leftovers for tacos, nachos, or BBQ pork pizzas.
Final Thoughts
Brining helps tenderize pork by breaking down connective tissue. It also helps prevent dryness and ensures a juicy texture. The next time you’re planning a BBQ, try this apple cider pork shoulder brine for the best pulled pork ever! Enjoy!
Related
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Pairing
These are my favorite dishes to serve with this recipe.
📖 Recipe
Apple Cider Brined Pork Shoulder for Pulled Pork
Equipment
- 1 Smoker
Ingredients
Brine
- 6 cups apple cider
- 3 cups water cold
- 1 cup apple juice
- ½ cup kosher salt
- ½ cup brown sugar packed
- 2 tablespoons Worcestershire sauce
- 4 bay leaves
- ½ yellow onion chopped
- 4 garlic cloves smashed
- 2 tablespoons peppercorns whole
- 1 tablespoon chili powder
Pork Shoulder
- 1 bone-in pork shoulder aka Boston butt and pork butt, 8-10 pounds
Dry Rub
- ¼ cup kosher salt
- ¼ cup brown sugar
- 1 tablespoon black pepper freshly ground
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 2 teaspoons mustard powder
Instructions
Brine the Pork Shoulder
- In a large bowl, combine apple cider, cold water, apple juice, kosher salt, brown sugar and Worcestershire sauce. Stir well to ensure the salt and sugar dissolve completely. Add the bay leaves, onion, garlic, peppercorns and chili powder. Mix to combine.
- Place the pork shoulder in a large container and pour the brine solution over it. Ensure the pork is fully submerged. Cover with plastic wrap and refrigerate overnight (or at least 12 hours for the best results).
Prepping for Cooking
- The next day, remove the pork from the brine and pat it dry with paper towels.
- In a small bowl, mix all the dry rub ingredients. Sprinkle the roast with the dry rub. Apply liberally and make sure to cover the sides as well.
- Allow the pork to sit at room temperature for about 1 hour before cooking.
Cooking Process - Charcoal Grill or Smoker Method
- For smoked pork shoulder, cook it low and slow in your charcoal grill or smoker. Setup your grill or smoker for indirect heat at 250 degrees F. For extra flavor, add apple wood chips that have been soaked in cold water for 30 minutes.
- Set the pork shoulder on the grill grate, fat side up, with a drip pan underneath to catch the juices. Add about a quart of water to the bottom of the pan, enough to fill it halfway.
- Maintain a steady temperature and cook for approximately 8-10 hours, or until the internal temperature reaches 165 degrees F.
- Remove the roast and wrap it tightly in heavy duty aluminum foil to retain moisture. Return the roast to the smoker and continue cooking until the internal temperature reaches 195 degrees F.
- Remove the roast, wrap it in an old towel and place it in a cooler to rest for about 30- 60 minutes. Carefully open the foil (there will be a LOT of juice) and shred the pork with a fork.
Cooking Process - Slow Cooker Method
- Place the brined and seasoned pork shoulder in a slow cooker. Cook on low for 8-10 hours or until the meat is fall-apart tender. Remove the pork, let it rest, then use forks to shred the juicy meat.
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