Cider Brined Pulled Pork | Recipe Cart
Brine a bone-in pork shoulder in apple cider for 8-12 hours, then smoke it low and slow for fall-off-the-bone tenderness. Perfect for family gatherings!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.
Cooking tools:
- Smoker
- Plastic container
- Meat injector
- Baking sheet
- Paper towel
- Pot
- Aluminum foil pan
- Instant-read thermometer
- Aluminum foil
- Cutting board
- Measuring cup
- Grill
- Gallon freezer bag
- Bear paws
- Refrigerator
- Stove
- Mixing bowl
- Spoon
Ingredients
- 1 bone-in pork shoulder or Boston butt (5-7 lbs)
- 1/4 cup Signature Sweet Rub (for seasoning the pork butt after the brine)
- Buns and BBQ sauce for serving (if desired)
- 6 cups apple cider
- 4 cups water
- 2 cups apple cider vinegar
- 1/2 cup salt
- 1/2 cup brown sugar
- 1/2 cup Worcestershire sauce
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1/3 cup Signature Sweet Rub (for use in the brine)
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