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.

Course BBQ, dinner, Main Course

Cuisine American, BBQ, Southern

Keyword comfort food, party food, pulled pork, smoked

Prep Time 20

Cook Time 8

Resting Time 2

Servings Servings

Calories 40kcal

Author Bon Appeteach

Ingredients

Pork

1 bone-in pork butt or pork shoulder 8 to 10 lb
2 tbsp yellow mustard
1/4 cup apple cider vinegar for spritzing
1 cup water for spritzing

Apple Cider Pork Rub

¼ cup light brown sugar
2 tbsp kosher salt Diamond Crystal (see notes below for more information)
3 tbsp smoked paprika
1 tbsp coarse black pepper
1 tbsp garlic powder
1 tbsp onion powder
2 tsp dry mustard powder
1 tsp ground cinnamon
1 tsp dried sage
½ tsp ground ginger

Apple Cider Braise

2 cups unfiltered apple cider
1 cup low-sodium chicken stock
¼ cup apple cider vinegar
2 tbsp whole grain mustard
1 large yellow onion thick sliced
6 garlic cloves smashed
2 Honeycrisp or Granny Smith apples cut into thick wedges, core removed
4 sprigs Fresh thyme
1 bay leaf

Instructions

Make the rub: Mix all rub ingredients in a small bowl until no brown sugar clumps remain (if you want a finer rub, you can run it through a spice grinder).
Season the pork: Pat the pork dry. Spread a thin layer of yellow mustard for a binder (optional) over all sides. Coat heavily with the rub. Let it sit while you preheat the smoker, or wrap and refrigerate overnight.
Heat the smoker: Set your smoker to 275°F. Apple, cherry, or hickory wood all work well (I prefer a combination of cherry and apple for flavor and color).
Smoke the pork: Place the pork fat side up on the smoker. Smoke until the internal temperature reaches 165 to 170°F and the bark is dark and set, about 4 to 5 hours.
Spritz: After the first hour, spritz the pork with diluted apple cider vinegar and water every hour to keep the surface moist.
Build the braise: Spread the onion, garlic, apples, thyme, and bay leaf in a deep foil pan or braising pan. Whisk together the apple cider, chicken stock, apple cider vinegar, and whole grain mustard. Pour into the pan.
Braise the pork: Set the pork on top of the onions and apples. The liquid should come about one third of the way up the meat (you want some of the pork exposed to keep the bark texture intact). Cover tightly with foil.
Finish cooking: Return the pan to the 275°F smoker, or move it to a 275°F oven. Cook until the pork reaches 203°F and a probe slides in with no resistance, about another 3 to 4 hours.
Rest: Keep the pan covered and let the pork rest for at least 1 hour (2 hours is my preference) in a hot box or cooler.
Make the sauce: Lift out the pork. Strain the braising liquid, saving the apples and onions. Skim off the fat. Simmer the liquid in a saucepan until it reduces by about half and coats a spoon, 15 to 20 minutes. Taste and add salt if needed.
Pull and serve: Remove the bone and shred the pork. Toss with some of the reduced sauce. Serve with the braised apples and onions and the rest of the sauce on the side.

Notes

If using Morton kosher salt, cut it to 1 tbsp plus 1 tsp.
Wait to salt the sauce until it has reduced. It gets saltier as it cooks down.
For a more savory flavor, cut the cinnamon to ½ tsp.
Store leftovers with some sauce in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

Nutrition