FBD

Cider Brined Pulled Pork

AmericanPorkAdvanced17 minBy Northstar

Ingredients

Servings
8
  • 6 lb bone-in pork shoulder or Boston butt
  • 0.3 cup BBQ sweet rub (for seasoning after brine)
  • 6 cup apple cider
  • 4 cup water
  • 2 cup apple cider vinegar
  • 0.5 cup salt
  • 0.5 cup brown sugar
  • 0.5 cup Worcestershire sauce
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 0.3 cup BBQ sweet rub (for brine)

Instructions

  1. 1

    Combine all brine ingredients in a large container and stir until salt and sugar dissolve. Submerge pork in brine, cover, and refrigerate 8-12 hours.

  2. 2

    Preheat smoker to 225°F. Remove pork from brine, pat dry, and inject remaining brine every two inches across the roast. Season exterior with sweet rub.

  3. 3

    Place pork on smoker. Cook until internal temp reaches 195-203°F, about 8-9 hours, spritzing occasionally with remaining brine.

  4. 4

    Remove from smoker, wrap in butcher paper, and rest 1 hour.

  5. 5

    Shred with two forks, discarding bone and excess fat. Serve on buns with BBQ sauce.

Tags

american