Apple Cider Pulled Pork

How to make Apple Cider Pulled Pork Recipe - Apples and pork are a classic combination written in barbecue lore. This pulled pork hits the right spot between a classic pulled pork and my competition pork. It’s so good, you won’t need to smother it in barbecue sauce.

Serves: 6

Ingredients:
5-pound pork butt, bone-in
BBQ Rub
Apple Cider Injection

BBQ Rub Ingredients:
1/2 cup turbinado sugar
3 tbsp Kosher salt
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp Hungarian paprika
1 tbsp black pepper
1/2 tsp cayenne pepper

Apple Cider Injection:
2 cups apple cider
2 tbsp BBQ Rub

Injection Instructions:
Boil the ingredients in a saucepan until the rub dissolves. Let it cool. Place the pork butt in a foil pan. Fill an injection needle and start injecting the liquid into the meat. Place the pork in the refrigerator overnight or for up to 36 hours.

Method:
Combine all BBQ Rub ingredients and mix well. Apply rub on the pork butt.

Let the pork butt sit at room temperature for at least 30 minutes or until the rub looks wet, like a glaze.

Setup the smoker for 225 degrees F. Add apple wood chunks for smoke.

Place the foil pan, with the pork inside, on the grill.

Cook for the first 5 hours uncovered. This is when the smoke will infuse the meat.

Cover and seal the foil pan with a sheet of aluminum foil until internal temperature reaches 200 degrees F, about 2 hours. Add some liquids if the bottom of the pan is dry.

Remove the foil pan from the grill and open up the foil cover just enough to let the heat escape.

Rest the pork in the juices for about an hour or until it cools enough to handle.

Pull pork in the juices and serve.