Cider Brined Pulled Pork Recipes
APPLE CIDER BARBECUE PULLED PORK
Nothing says summer like some outstanding Apple Cider Barbecue Pulled Pork. Its so tender from the brine and flavorful from the dry rub & slow cooking.
Provided by Krissy Allori
Categories Main Course
Time 6h20m
Number Of Ingredients 7
Steps:
- Rinse pork roast under cold running water. In large oven bag or airtight container, combine apple cider, water, Worcestershire sauce, brown sugar, and salt. Mix until sugar and salt have dissolved. Add pork, cover, and refrigerate (overnight is best).
- When you're ready to cook your pork, preheat grill to 225 degrees F. If you have a meat injector, take some of the brine and inject it into the roast (this step is optional). Remove the roast from the brine mixture but save it for the cooking process.
- Mix the dry rub and generously cover your roast using all of it.
- Put the roast on the grill with the fat side up and cook for 3 hours. After each full hour, use a silicon brush to mop the brine liquid onto the roast to keep it moist. You can discard the brine after the first 3 hours of roasting.
- Use an aluminium foil pan or make a boat out of heavy duty aluminum foil and place the roast on top. Increase the temperature to 250 degrees F and roast until the internal temperature reaches at least 190 degrees F, about 5-6 hours total.
- Transfer the roast to a cutting board and allow to rest for at least 20 minutes. This will allow the meat to get to the ideal final temperature of 195 - 200F. Transfer any of the cooking juices in your foil to a measuring cup. When the meat is cool enough to handle, separate the tender meat from the bone and fat. Spoon off any fat that has risen to the top of the cooking liquid or use one of those measuring cups that pours from the bottom. Moisten shredded meat with cooking liquid.
- Serve with soft buns and your favorite sauce along with your favorite sides for a complete meal!
Nutrition Facts : Calories 648 kcal, Carbohydrate 21 g, Protein 56 g, Fat 35 g, SaturatedFat 12 g, Cholesterol 178 mg, Sodium 3772 mg, Sugar 18 g, ServingSize 1 serving
CIDER PULLED PORK RECIPE BY TASTY
Here's what you need: pork shoulder, cider, salt, smoked paprika, dark muscovado sugar, pepper, coleslaw, BBQ sauce, brioche bun
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- Mix together all of the spices and seasoning
- Rub it onto the pork shoulder, make sure you get really stuck in there and all over the pork.
- Place the pork shoulder into a slow cooker and gently pour over the cider.
- Put the lid on and cook on low for 8-12 hours.
- Move the pork into a large bowl and shred using two forks.
- We used toasted brioche buns and coleslaw, but you could add some bbq sauce or whatever you feel like.
- Enjoy!
Nutrition Facts : Calories 1089 calories, Carbohydrate 27 grams, Fat 65 grams, Fiber 1 gram, Protein 92 grams, Sugar 17 grams
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