Recipe Background
Apple Cider Pulled Pork offers a smoky twist with cider spritz for juicy results.
The first time I made Apple Cider Pulled Pork was during a memorable Sunday afternoon gathering with friends. We had just moved into our new place, a charming older home with a quirky backyard. It was the kind of space that begged for smoked meats and laughter echoing through the trees. My husband and I decided to christen our smoker with something classic yet unique, and in came the generous pork shoulder and bottles of apple cider. It felt like a nod to autumn afternoons and the tang of cider always made me nostalgic.
I remember scoring the meat, the knife gliding through with confidence as if slicing through the anticipation of our new adventure. While seasoning it with garlic salt, I realized that I should share this with friends more often. As the sweet and pungent aroma of apple cider vinegar filled the air, my thoughts wandered to smoky, crisp evenings. The trick, I discovered, was spritzing the pork every half hour—a simple act of care throughout the afternoon, ensuring the meat stayed juicy.
Once the internal temperature reached that magical 165-degree mark, wrapping it in foil was like tucking it in for a nap. A little rest goes a long way. As we shredded the succulent pork, our friends gathered, each grab of tender meat welcomed by chatter and clinking glasses. Sharing this meal infused with apple cider warmth turned out to be a perfect tribute to our new home and the friendships that made it more special.
Ingredients
- 1 (9 ½-pound) bone-in pork shoulder butt
- garlic salt to taste
- pepper to taste
- 1 cup apple cider vinegar
- 1 cup apple cider
- barbeque sauce to taste, for serving
Directions
- Preheat the smoker to 250 degrees F.
- Score the meat by using a sharp knife to cut diagonally on the fat.
- Season the meat liberally with the garlic salt and the pepper, then let sit, about 15 minutes.
- In a small mixing bowl, add the apple cider vinegar and the apple cider and whisk together, then transfer to a spray bottle.
- Place the prepared pork on the grill of the smoker with the fat side up. Close the lid and cook, untouched, for 2 hours.
- Spray the meat with the apple cider mixture every 30 minutes for the next 4 hours.
- When the temperature of the meat reaches 165 degrees F, about 6 hours, transfer the meat from the smoker and wrap in tin foil with the fat side up.
- Return to the smoker and cook until the internal temperature reaches 205 degrees F, at least another 3 hours.
- Transfer the wrapped meat to a cooler, or a cooled oven, to rest, about 1 hour.
- Transfer from the cooler and unwrap and remove the bone, then shred the pork with a pair forks.
- Mix any remaining apple cider mixture from the spray bottle with the pulled pork and add the barbeque sauce.
- Serve.
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