Cider Brined Pulled Pork

September 3, 2019

This salty, sweet apple Cider Brined Smoked Pulled Pork is made from pork shoulder that is brined then smoked and slow roasted to tender, fall-apart perfection.

pulled pork in a dish with tongs

Smoked Pulled Pork

One of the reasons that I fell so hard in love with my grill is because of how SIMPLE it is to cook dinner for my family. I am a mom of 3, and, to be honest, getting dinner on the table every night can be a pain in the butt. From deciding what to make, to grocery lists, to shopping trips, to the second shopping trip because you forgot stuff on the first trip, it can suck. The weekends have become my favorite time to cook outside with my family and meal prep for the upcoming week. My most favorite thing to do in bulk that we do over and over again on the weekends is pulled pork.

If you have followed along at Hey Grill, Hey for any amount of time you are probably aware of my pulled pork/ pulled pork leftovers obsession. I think it stems from the fact that pulled pork is so dang simple to make, it is one of the MOST inexpensive (always under $2.00/lb) cuts of meat, and there are leftovers for DAYSSSSS which means easier meal prep for me during the entire week.

If I maximize my grill space, then I can double this pulled pork recipe, portion into bags and freeze for future use. It is a life changer, truly, and helped me get over that “what am I cooking for dinner tonight” dilemma. Oh, and smoking pulled pork is completely to die for, so this recipe is a totally win-win.

Pulled Pork Brine

This pulled pork is brined in apple cider, making it completely and utterly delicious. The apple cider pulled pork brine perfectly accentuates the natural sweetness of the pork. The flavor is in every single bite of pork because not only is it brined from the outside, it is also INJECTED with the brine.

Prepare yourself, friends. This is your chance to play mad scientist and go all in with a giant syringe! It is so freaking fun. If you don’t have a meat injector, it would be worth buying one just for this recipe. Or don’t buy one and just enjoy the (still) amazingly delicious flavor from the brining process alone. This pulled pork is just so succulent and juicy and it is all from that tasty brine, so I love getting the flavor into the meat as much as I can.

Cider Brined pulled pork in a white bun on a wooden board with apples behind

How to Brine and Smoke Pulled Pork

So here’s the rundown of how I save money, time, and effort and still feed my family like they are legit royalty without me really trying very hard.

  • Friday evening: Place the pork butts in the brine. Refrigerate.
  • Saturday morning (7 AM): Pull the pork butts out of the brine, pat down with a paper towel, and inject with some of the brine liquid. Cover liberally with my Signature Sweet Rub (homemade or you can buy your own bottle). Place the butts on the smoker preheated to 225 degrees F. Bring 6 cups of the brine to a boil (to protect against cross contamination) and then refrigerate. Mop the butts once per hour with some of the reserved brine.
  • Saturday morning (10 AM): Transfer the pork butts to disposable aluminum pans and fill the bottom of each with 1 cup of the reserved brine. At this point, you can return to the smoker and increase the heat to 250 degrees F, or you can place it in your oven at 250 degrees. If at any point during the day, your pork starts to look a little too dark for your liking, cover it tightly with heavy duty foil.
  • Saturday afternoon (about 3 or 4 PM): Start checking your temperature. Always use an internal thermometer to check your pork butts. Aim for 195-200 degrees F. This can take anywhere from 6-9 hours after you place them in the foil pans . If your pork butts are done before dinner time, no problem! Just pull the whole foil wrapped tray and place it in a cooler with some towels to keep it hot!
  • Saturday evening (10 minutes before chow time): It’s time to shred your pork. Pour the excess cooking liquid into a large measuring cup and set aside while you shred. You can use 2 forks, some Bear Paws (my personal favorite), or whatever you love to get that pork shredded and the extra fat/gristle removed and discarded. Once your pork is shredded, grab your cooking liquids. The fat should have risen to the top, so skim that off with a spoon or a fat separator, and drizzle some of the juices onto the pork to moisturize everything and make it extra yummy! Now serve as much as you want to your family!

Cider Brined Pulled Pork in a white dish on a black dish towel

Pulled Pork Recipes

I like to plan at least 2 meals for the upcoming week with pulled pork and freeze the rest for future meals. If you need inspiration for your pulled pork leftovers, look no further!

Pulled Pork Huevos Rancheros
The Smoky Cuban Sandwich
Loaded Baked Potatoes

Cider Brined Pulled Pork Recipe

Watch the video below, and let’s make some really good food! I’m all about helping you make better BBQ, feed the people you love, and become a BBQ hero. Head on over to YouTubeInstagram, or Facebook for more behind the scenes action!

cider brined pulled pork

Cider Brined Pulled Pork

The apple cider brine perfectly accentuates the natural sweetness of the pork.
4.95 from 18 votes
Prep Time : 10 mins
Cook Time : 9 hrs
Total Time : 17 hrs 10 mins
Servings : 8 people
Calories : 161kcal



  • 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)

Cider Brine

  • 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)


  • In a large plastic container or food safe bucket, combine all of the brine ingredients and stir until the salt and sugar crystals have completely dissolved. Be sure the pork is almost fully immersed in the brine. Cover and refrigerate for at least 8 hours, but no more than 12 hours.
  • When ready to cook, start your smoker going at 225 degrees F and preheat, lid closed, for 10 to 15 minutes. While the grill gets up to temperature, remove the pork from the brine and set on a large cookie sheet with raised edges. Do not discard the brine liquid. Pat the meat dry with a paper towel. Using a meat injector, inject the pork with some of the remaining brine about every two inches across the entire roast. Pour about 6 cups of the remaining brine into a pot and bring to a boil to kill any raw pork germs and discard the rest.
  • Now that the meat is brined and injected, it is time to rub. Rub the Sweet Rub liberally onto your pork butt, using your hands to massage the rub across every surface of the meat.
  • Put the pork directly on your grill grate, fat-side up, and cook for 3 hours, mopping with your reserved brine every hour after the first hour.
  • After 3 hours, the pork is going to have taken on as much smoke flavor as it can, so it is time to turn up the heat! Transfer your roast to a large disposable aluminum foil pan and pour about 1 cup of the brine liquid in the bottom of the pan. Increase your grill temperature to 250 degrees F, and cook for 6 to 8 additional hours, or until an instant-read meat thermometer inserted in the thickest part of the meat (but not touching bone) registers 195 to 200 degrees F. If the pork starts to brown too much, you can cover it loosely with aluminum foil. I usually put foil on after the pork has been on for 6 hours or so, but that is personal preference.
  • Once your pork is up to temperature, remove it from the grill and carefully transfer it to a large cutting board or serving dish and let it rest for at least 20 minutes. Pour the juices from the bottom of the aluminum pan into a liquid measuring cup and separate any fat that rises to the top. Now it's time to pull the pork into lovely shreds. You can use your hands, Bear Paws, or whatever method you like Discard the bone and any lumps of fat, including the cap. Season the pulled pork with additional rub (if desired) and moisten with the reserved pork juice.
  • Serve on buns with BBQ sauce, if you like! Freeze any leftovers in labeled gallon freezer bags. Will keep in the freezer for at least a month for your future use.


Here's the link to a printable version of the Sweet BBQ Rub used in this recipe:


Calories: 161kcal | Carbohydrates: 40g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 188mg | Potassium: 380mg | Fiber: 1g | Sugar: 32g | Vitamin A: 14IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 1mg
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**This post was originally published in November 2015. It has since been updated with more tips, but the recipe remains the same as the original**

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130 thoughts on “Cider Brined Pulled Pork

  1. I used your apple cider brined pulled pork recipe at my church’s annual Grill Off yesterday. I won the pulled pork category. My wife liked it so much she’s having me make it again next week for her birthday. Thanks!

  2. My old smoker disintegrated after 10 long faithful years and I decided to break in a new one and learn how it cooks. I came across this recipe and decided to give it a try. After putting my Boston Butt in the brine I realized I had a lot of space left. I took a whole pork loin I had purchased and threw it in to take up the space overnight. Same rub applied to both. Apple wood on the smoker at 8 AM and off we go! Pulled the tenderloin off after five hours and 155 deg internal temperature for lunch. Sliced thinly and what an amazing flavor it has! My girlfriend and her mother couldn’t keep their hands out of the plate!!! What a wonderful compliment of cider and vinegar, along with the brown sugar and freshly cracked pepper in the rub. Still another treat awaited 3 hours later when the butt hit 195 deg!!! Took it off and headed to the high school football game. Came back and shredded and everyone is in bliss again!! This is going to become one of my staple pork recipes! Scanned your site and found some other recipes that also peaked my interest! Thanks for sharing!

    1. Hey Troy! Thank you SO much for taking the time to come back and leave a comment! Next time I make this recipe, I’m putting a pork loin in with the pork butt. That sounds amazing!! I hope to hear from you if you try any more recipes. Happy smoking!

  3. Thank you for the video and recipes! I’m getting ready to try this, this weekend, can’t wait!

    Two questions:
    -The recipe posted above, omits the ground mustard and cayenne pepper used in the video. Was that intentional, or should I leave out those two ingredients? -Is the rub recipe also just for one butt, or do I need to double it for two butts?


    1. Hey Marshall! The simple recipe here is a great starting point. I recommend going for the recipe with the mustard and cayenne if you have the ingredients on hand!
      Also, the recipe should make enough for two butts but I always double the recipe anyways so I have some on hand for next time.

      1. Hi, my name is Johnny I read MR. MARSHALL ADAMS, 02/16/17 comment about the omitted ground mustard and cayenne pepper, and I watched the video twice to see if they added the the two missing ingredients neither the video or the posted recipe has it so what is the recipe he is talking about? and what is the link to that recipe?

  4. Hello! This recipes sounds delicious and I plan to make it soon but do you have any suggestions for the smoker step if I don’t have one? Thank you!

    1. Hey Jane- this recipe can easily be adapted for the crock pot! Just follow the steps for the brine and seasoning and put in a slow cooker with a couple cups of the brine liquid. Cook over low heat for 8-9 hours or high for 5 1/2 hours. If you don’t have slow cooker, you can place the seasoned shoulder in a baking dish with some of the brining liquid, cover the pan with foil, and cook for about 3-4 hours at 325 degrees F.

  5. Why not bring any longer than 12 hrs? I have brined for 2 days before with no issues. Is it because of the vinegar?

    1. Hey Jay- exactly right about the vinegar. Salt brines are a bit different, the vinegar in this brine is acidic enough to actually start to break down the protein after too long and will result in mushy pork.

      1. Do you know if I brine for eight hours then drain the brain off and save it and then put a dry rub on it for another eight hours does the vinegar still have the same affect as if it was sitting in the brine longer than 12 hours ?

      2. I leave mine in the brine for 24 hours with no issues. By the way, I use this recipe slightly modified and it always gets praises.

  6. So I’m not much of a recipe follower but this brine is top notch! And to make things better I used the rub and mop sauce recipe from your bourbon brown sugar butt recipe because that made my mouth water. The result was out of this World! Keep the recipes coming. And thank you from the bottom of my stomach! ????????????

  7. You did it again Susie. What an awesome method. I made 3 10 pound butts for my daughter’s wedding rehearsal dinner. Everyone was amazed at the taste and how moist the pork was. It was a lot of extra work but worth it with the end result. Thanks again, you always post things that hit it out of the park.

  8. Hi Susie, came across your website last week and I must say I’m very impressed. I’ve tried a couple of your recipes and all I can say is. Yummy! I live as far away from a Utah as I can possibly get Esperance, Western Australia. We can’t get American style Apple cider. The stuff they call apple cider is more like apple flavoured soda. Can 100 percent apple juice be substituted to make your cider brined pulled pork? I’m responsible for providing pulled pork for my daughters wedding reception (ring ceremony) so I want something totally awesome. Thanks Tim

      1. I’m glad I looked at these comments! I’m from Western Australia too and I just made the brine with our apple cider! It’s alcoholic and carbonated and was fizzing like crazy… I have just made it again with apple juice!
        I’ve tried a few of your recipes too and is my go to for smoking now.

  9. So I actually made this today! I usually do my own stuff for stuff like this but I figured id give a different method a try. I usually don’t brine either, more of a marinade it for a few days with my rub before I smoke it on my charcoal grill. Well my husband gave this huge thumbs up, I also threw a pack of thick cut bacon in the brine and smoked it too and omg best bacon ever. Thanks for an awesome recipe I will definitely be doing it again!

    1. I’m so glad you gave it a try!! I haven’t even done a pork belly in this brine, but now I’m kicking myself that I haven’t because it sounds SO GOOD! Thanks for inspiring me!

  10. Hi, Trying this at the weekend for a party. Doing 3 butts should i triple the brine recipe for this or make 3 separate brines and brine them in different containers.Cant wait to try it. Thanks Sean

    1. This recipe is good for 2 butts, so you will want to increase it if you are doing three. They can all be done in the same container if you have one large enough and that you can keep cold.

  11. Hey Grill,
    I have done about 5 pulled pork recipes.
    It was your turn today.
    We had visitors from France and they were raving about it.
    Perfect and it will go to the top of my list.
    Regards from New Zealand

  12. Do I need to cut this recipe in half if I’m using one Boston butt? The recipe says 1 Boston and 8 servings but the comments said this recipe is for 2 Boston. It’s. Please help (: I’ve smoked a BB Sunday and one yesterday. Look forward to brining!

    1. Hey Jess- I keep the amount of brine the same for one or two roasts, simply because you need enough to make sure the whole roast is covered and it is generally enough to cover two (if you’re doing that many anyways).

      1. I must have read the recipe wrong, I added the 1/3 cup of rub to the brine. The recipe said to mix all ingredients together and the rub was on e of the ingredients. Hope I didn’t mess up. Hope it still tastes ok. Some of what I pulled off the bottom of the foil pan was pretty salty.

    1. I made this the other night. Hands down, the best pulled pork I have ever made and possibly the best I’ve ever eaten. The brine is delicious. The only critique I could offer is to use the Texas crutch when the shoulder plateaus on temperature. Otherwise, very tasty and very easy to make!

  13. this recipe looks fantastic. I’m making it to serve next weekend for family. Does it make any sense, have you had any experience on whether to leave them unshredded, freeze them, then reheat and shred? Or shred it and freeze it now, after having some ourselves?

  14. Have made the apple brined pork three times now, unbelievable. Everyone loves it. Your sweet bbq rub works great for pork ribs. Using cherry pellets today and can’t wait.

  15. Do you have any suggestions on cooking without a smoker? I would love to use the brine and rub and cook the pulled pork recipe. Could I possibly use a slow cooker?

    1. This recipe can easily be adapted for the crock pot! Just follow the steps for the brine and seasoning and put in a slow cooker with a couple cups of the brine liquid. Cook over low heat for 8-9 hours or high for 5 1/2 hours.

  16. This recipe is AMAZING. I did one tweak though – I held it steady at 225 throughout (electric smoker), but did everything else as described. The results….no Thanksgiving leftovers. Next year, I’m smoking two pork butts.

    On another note, love your site!

  17. My nephew wants me to make Dr Pepper pulled pork yet I’m finding this bribe intriguing. Can you bribe it apple cider and then Add half a can of Dr Pepper to the bottom of a crockpot for sweetness?

  18. I’m not seeing apple cider in my grocery stores, only the alcoholic stuff in the liquor stores (Canada). I assume you don’t mean for an alcoholic cider to be used in the brine? (I did see the earlier comments about subbing apple juice in but just wanted to clarify the alcohol part)

    Thx for your site – this looks like a delicious recipe.

  19. My husband works maintenance for a huge company in the area, and he was off for the first time this weekend since probably Thanksgiving. I got him a new smoker for Christmas and we ran across this recipe…pretty much followed everything to the tee (noted this time of year in NC you can only find apple juice at your local food lion, butttt..),it turned out absolutely spectacular!!! You made everything so easy to follow and we all have full tummys thanks to this [email protected]

  20. Just wanted to say thanks! I’ve made this 5 or 6 times now and it has never failed to amaze. Even my hardcore BBQ friends can’t find a fault.. lol
    In fact, I’m heading to the store now for the rub ingredients to make a shoulder this weekend.
    Again Thanks for such a great recipe!!

  21. Quick question. I am making this for my birthday party Saturday. Do you continue to baste every hour after the initial 3 hours or once you put the brine juice and pork in the smoker do you stop basting?

  22. How do you reheat the pork that has been in the refrigerator? I’m smoking it now but won’t use it for 2 days. Thank you! Love your website.

  23. Intentaré hacer esta receta el fin de semana desearme suerte, si no encuentro la cidra de vinagre de manzana lo puedo remplazar por algo más?

  24. Hey! Using your brine for this smoke. I’m new to this last year, and wonder if this is a ok idea or not… I boiled my brine after I was done, canned it in a jar and used it again on the next one. Added salt and spice to the previous brine when I did it again. I had good results and everyone loved it. Is it ok to save and reuse a brine?

  25. Hey Grill! Just read thru all the comments I have my butt brining right now but my injector is missing, do you think this will still be ok if I cannot inject once the brilning is done or make some kind of adjustments during smoking? Not sure if I can find a store to get another injector in time….. Thank you – cant wait to get it started tomorrow morning!!!

  26. Did this pork yesterday. Turned out fantastic (even in a water smoker!) Used hickory and apple woods.

    One note: the “1/3 cup Hey Grill Hey Sweet Rub” is listed under the brine ingredients, so I inadvertently added some to the brine. Oh well, I call that “bonus flavor”! Good thing I always have plenty of the rub on hand.

    Thanks for a great recipe!

  27. I don’t have a smoker. Can I do two butts in the oven low and slow? Or must be a crockpot?

    I’ve always done the Dr Pepper in the crockpot, but this recipe sounds amazing and worth the extra work!!

    1. You absolutely can! Just follow the smoker instructions in your oven! The only thing you’ll miss out on is the smoky flavor.

  28. Made this for a birthday party I threw last month and it was a homerun. Everyone loved it and begged for the recipe so I sent em your way!

  29. Any tips on making this the day before a bbq? I have a bbq coming up and looking to eat around 2ish. Should I reheat or just wake up early and smoke it all on the day of?

    1. I’ll always suggest to smoke same day instead of reheating, but if you have to reheat do it at a low temp in the oven!

  30. If you are reheating your pork for a party (large amount of pork) put your pork in a Nesco style cooler and add some chicken stock so the pork doesn’t dry out. The chicken stock won’t dilute the flavor of the pork like water would.

  31. I’m excited to give this recipe a try. However, the rub was listed as the ingredients and then said to add them all together. I did that then read in comments the rub is not for the brine. Is this going to make it too salty? If so, shouldn’t add more apple juice, water, apple cider vinegar, or start over? Wish the recipe had specified in the lineup of ingredients. What should I do?

    1. It’ll turn out just fine! The sweet rub goes in the brine, as well as being used to coat liberally after the brining process! You’re doing great!

        1. Did this with pork loin for guys at work. They devoured it. Needless to say it came out great. Thanks for great recipe[s].

    1. I used to work in recipe development for Traeger and wrote that exact recipe for them years ago. I adapted the recipe from being Traeger specific to any smoker and shared it on my own website. No credit needed.

  32. just tried this for my family on a boston butt bought from Adelaide markets for $22! No left overs, even my father, who is the least adventurous eater on the planet (ie likes his roast the traditional way every time), enjoyed it.

    I left out the sugar (as I leave it out of everything)

    Great recipe!

  33. Looks like a solid recipe. Looking forward to trying it. If you want to brine longer would it be fine to omit vinegar for the first bit and then add it the last 8-12 hours? Also, any recommendations for substituting for the 1/3 of signature sweet rub in the brine? Mustard/ smoked paprika/ cayenne?


  34. I made this for the first time this past weekend and it is hands down THE BEST pulled pork I have ever tasted. Either that I’ve made or had in a restaurant. Wow! My family went nuts. My son, who doesn’t like pulled pork, tried this and loved it. Now I am mad I only made one shoulder. Thank you for sharing, this is crazy good.

  35. Five stars… it won’t let me click the stars! I’ve been holding on to this recipe for a bit, waiting for it to warmup enough to not burn through a ton of pellets in the smoker and it was worth the wait. It was quite wonderful, not even remotely too salty, nor sweet. Granted, I smoked a 9# Butt and it was great! I did brine for 18 hours, but that’s just worked with my schedule! Melt in your mouth… literally! Excellent and will do it again for you! Put together a dinner basket to drop off for friends to enjoy tomorrow evening!

  36. I just made this yesterday and it is BY FAR the best pulled pork I’ve ever had! I did put the rub in the brine, as well as on the pork before smoking. Amazing flavor! Can’t wait to make this for friends once we can have get-togethers again.

  37. Hi There, Can I use Apple Juice instead of Cider? I’m having a hard time finding Cider in July at my local supermarket.

    1. You can, it’ll change the flavor profile a little bit though since apple juice is missing a few things from the cider.

      1. Thank you for this recipe! – It makes AMAZING pulled pork. I found cider, and I must say I was a bit skeptical on how much vinegar was in the recipe, but wow, just WOW! The flavor profile was amazing, and the meat was so tender & juicy. Even with the extra work of brining this might very well be my “go-to” pulled pork from now on.

  38. I am cooking up 2 butts right now. I am at about 180 degrees internally after overnight cook, woke up to check on them and they are sitting in nearly a half pan of juice. Is this normal?

    1. I do remove it while making this recipe sometimes! The fat cap can actually be useful. Leaving it there will help protect the meat from losing moisture.

      1. OK, Thanks. had them soaking overnight.

        I would generally let it ride without wrapping or putting in a tin. Seems like leaving it in the tin will destroy the bark except for the top. Does the tin maximize moistness?

        1. They came out amazing. I do have another question and not sure what I did last time. Was it Kosher salt or table salt used in this recipe?


  39. I am using a boneless pork butt instead of bone in (boneless was on sale). Any changes to recipe/smoking directions or follow as written? Outstanding recipe, by the way!

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