Smoked Apple Cider Pulled Pork

Smoked apple cider pulled pork is slow-smoked until tender and juicy, then infused with the sweet, tangy flavors of apple cider and warm fall spices. This easy smoked pork recipe is perfect for fall gatherings, piled onto toasted buns, or served alongside your favorite barbecue sides.

When the weather cools down, I love finding ways to bring fall flavors to the smoker, and this Smoked Apple Cider Pulled Pork is one of my favorite ways to do just that. Pork shoulder is slow-smoked until tender, then paired with apple cider for a subtle sweetness that complements the rich, smoky barbecue flavor.

The result is juicy, pull-apart pork that is perfect for piling onto toasted buns, serving at a fall gathering, or adding to your next backyard barbecue menu. If you love smoked pulled pork with a seasonal twist, this recipe is a great one to make all fall long.

Why This Recipe Works

• Smoke first, braise second. The pork picks up real smoke flavor and bark at 275°F, then the covered braise pushes it through the stall and makes it fall-apart tender.
• The braising liquid becomes the sauce. Apple cider, apple cider vinegar, and whole grain mustard cook down into a tangy sauce, so you don’t need bottled barbecue sauce.
• The rub matches the cider. Brown sugar, ground cinnamon, and sage give the pork a subtle sweetness that ties right into the apples.
• Pork butt is the best meat for the job. It’s one of those tough cuts of meat that turns tender when it cooks for a long time.

Ingredients You’ll Need

You can find everything for this recipe at most grocery stores. Exact amounts are in the recipe card at the bottom of the post.

For the Pork

• Bone-in pork shoulder or pork butt: Pork butt is the top part of the shoulder and the best cut of meat for pulled pork. A boneless pork butt works too and cooks a little faster.
• Yellow mustard: This is the binder that helps the rub stick. Dijon mustard works too.
• Apple cider vinegar + Water: Dilute 1/4 cup of apple cider vinegar with 1 cup of water for spritzing and building the bark. Avoid apple cider here, as it will cause the outside to potentially burn.

Homemade Dry Rub

• Light brown sugar
• Kosher salt
• Sweet paprika and smoked paprika
• Coarse black pepper
• Garlic powder
• Onion powder
• Dry mustard
• Ground cinnamon
• Dried rubbed sage
• Ground ginger and cayenne pepper

Cider Braising Liquid

• Unfiltered apple cider: Apple juice works in a pinch, but it’s sweeter. Add an extra splash of apple cider vinegar to balance it. Hard apple cider also works for a drier flavor.
• Low-sodium chicken stock: Chicken broth works the same way.
• Apple cider vinegar: Keeps the sweetness in check.
• Whole grain mustard: Dijon mustard is a good swap.
• Yellow onion: A sweet onion or red onion works too.
• Garlic cloves
• Fresh apples: Use a firm apple like Honeycrisp or Granny Smith so the wedges hold their shape.
• Fresh herbs: Thyme sprigs and a bay leaf.

How to Make Smoked Apple Cider Pulled Pork

Step 1: Season the Pork

Begin by patting the pork dry with paper towels. Spread a thin layer of yellow mustard over every side. It won’t taste like mustard once it cooks. It just helps the rub stick. If you want to skip the binder completely, that works too!

Mix the dry rub and coat the pork heavily on all sides. Let it sit at room temperature for about 1 hour while the smoker heats up. You can also wrap it and chill it overnight so the salt has more time to season the meat.

Step 2: Smoke at 275°F

Set your smoker to 275°F. Apple, cherry, or hickory wood all pair well with pork (I went with a combination of apple and cherry to get color and flavor). Place the pork fat side up and smoke until the internal temperature reaches 165 to 170°F and the bark is dark and set. This takes about 4 to 5 hours.

After the first hour, spritz the pork with the diluted apple cider vinegar and water mixture from a spray bottle every hour. This keeps the surface moist, adheres more smoke, and helps build that signature bark.

Step 3: Build the Braise

Spread the sliced onions, smashed garlic, apple wedges, thyme, and bay leaf in a deep foil pan. Whisk together the apple cider, chicken stock, apple cider vinegar, whole grain mustard, and maple syrup. Pour it into the pan.

Set the pork right on top of the onions and apples. The liquid should come about one third of the way up the meat. Keeping the top out of the liquid protects the bark you just built.

Step 4: Braise Until Fall-Apart Tender

Cover the pan tightly with foil. Put it back on the 275°F smoker, or move it to a 275°F oven. Cook until the pork hits 203°F and a probe slides in with no resistance, about 3 to 4 hours. The total cook time is around 8 hours, depending on the size of your pork.

Keep the pan covered and let the pork rest for at least 45 minutes.

Step 5: Turn the Braising Liquid into Sauce

Lift the pork out of the pan. Use a slotted spoon to scoop out the apples and onions and set them aside. Strain the cooking liquid into a saucepan and skim off the excess fat.

Bring it to a boil over medium-high heat, then lower it to medium heat. Simmer until it reduces by about half and coats a spoon, 15 to 20 minutes. Taste it for salt at the end of cooking, not before. The sauce gets saltier as it cooks down.

Step 6: Shred and Serve

Pull out the bone. It should slide right out. Shred the pork with two forks or meat claws, and pull out any large pieces of fat. Toss the shredded pork with some of the reduced sauce. Pile the braised apples and onions on top and serve the rest of the sauce on the side.

Other Ways to Make Apple Cider Pulled Pork

No smoker? No problem. These different methods still give you tender, juicy pork. You’ll miss the real smoke, but the smoked paprika in the rub adds a hint of it.

Pro Tip: For each method below, use a 4 to 6 lb pork butt with half the rub and half the braise ingredients so everything fits.

Slow Cooker Apple Cider Pulled Pork

This slow cooking method is the easy way to go on a busy day, and it’s one of my favorite fall slow cooker recipes. It works in any Crock Pot or 6-quart slow cooker. You can also follow my tutorial for slow cooker pulled pork as well for more information.

1. Season the pork with the dry rub.
2. Heat 1 tablespoon of avocado oil or olive oil in a skillet over medium-high heat. Sear the pork on all sides until golden brown. Seared pork adds the deep, roasted flavor you’d normally get from the smoker.
3. Spread the onions, garlic, apples, and herbs across the bottom of the slow cooker. Set the pork on top and pour in the braising liquid.
4. Cook on low heat for 8 to 10 hours, or on high for 5 to 6 hours, until the pork shreds easily.
5. Shred the pork and reduce the liquid on the stove for the sauce.

Instant Pot or Pressure Cooker

1. Cut a boneless pork butt into 4 large chunks. Smaller pieces cook faster under pressure.
2. Use the sauté function to sear the pork in oil until golden brown. Work in batches so the pot isn’t crowded.
3. Add the onions, garlic, apples, herbs, and braising liquid. Set the pork on top.
4. Pressure cook on high for 60 to 75 minutes, then let the pressure release naturally for 15 minutes.
5. Remove the pork and use the sauté function again to reduce the liquid into sauce.

Dutch Oven or Oven Roasting

1. Heat oil in a large Dutch oven over medium-high heat. Sear the pork until golden brown on all sides.
2. Add the onions, garlic, apples, herbs, and braising liquid. Set the pork on top.
3. Cover and bake at 300°F for 4 to 5 hours, until the pork hits 203°F and shreds easily.
4. Shred the pork and reduce the liquid on the stove.

Tips, Variations, and Storage

Tips for the Best Pulled Pork

• Cook to temperature, not time. Every pork butt is different. A probe-tender 203°F is the goal every single time.
• Keep the bark above the liquid. Only braise one-third of the way up so the top keeps a nice bark for flavor and texture.
• Don’t skip the rest. Resting lets the juices settle back into the meat. I like to keep mine in a cooler wrapped in a towel or in a Cambro-style hot box. I always prefer a 2-hour minimum rest for best results, but if you have to do less for time, that is ok.
• Save the braised apples and onions. They’re soft, sweet, and perfect piled on top of the pork. They also pair wonderfully over mashed potatoes or my crispy country potatoes too.

Easy Variations

• Wet Brine First. Try my apple cider brine recipe and presoak the pork shoulder before braising.
• Use hard cider. Swap the apple cider in the braise for hard cider for a drier, less sweet flavor. The alcohol will cook off.
• Add BBQ sauce. Stir a little of your favorite BBQ sauce into the reduced braising liquid for a thicker, stickier sauce. I like my maple bourbon BBQ sauce for this.
• Bring the heat. Double the cayenne or add a chopped chipotle pepper to the braise (this is also a great method if you use a non-smoking method to cook the pork).

How to Store Leftovers

To store leftovers, let the pork cool and place it in an airtight container with some of the sauce. It keeps in the fridge for up to 4 days or in the freezer for up to 3 months.

Reheat it covered in a pan over low heat with a splash of sauce or apple cider, or steam it over low heat until warmed through. Pulled pork often tastes even better the next day, which makes it a great way to meal prep.

Ways to Use Leftover Pulled Pork

This is a versatile recipe, and leftovers are half the fun. Here are some of my favorite ways to use them:

• A classic pork sandwich on brioche buns with apple slaw.
• Pulled pork sliders on slider buns for game day
• Tacos, quesadillas, or pulled pork nachos.
• Chopped into small pieces for a breakfast hash or to make in this sheet pan breakfast burrito recipe.

What to Pair With Smoked Apple Cider Pulled Pork

• Apple slaw, piled on the pork or served on the side
• Fluffy kitchen aid mashed potatoes with a spoonful of the cider sauce
• Roasted sweet potatoes
• Buttered crispy egg noodles
• Garlicky green beans
• Smoked mac and cheese
• Cornbread biscuits or this hard cider bread

Frequently Asked Questions

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