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This post may contain affiliate links. Apple Cider Brined Smoked Pulled Pork is a bone in pork roast that gets soaked in a sweet and salty apple cider brine overnight, covered it in the best dry rub, and smoked to perfection on the grill. The meat is so tender that it shreds effortlessly and the flavor is unreal! Pulled pork is the best, wouldn’t you agree? This is one of my favorite pork dinner recipes. Because this recipe is so flavorful, no additional sauces are needed, but if you love a really good homemade BBQ sauce, both my Whiskey BBQ Sauce and my Carolina Mustard Barbecue Sauce are fantastic on pulled pork.
We have a Traeger and I love it. I use apple wood when I cook pork. But this will work on any grill as long as you can somewhat control the temperature and use a trusted meat thermometer to know when your meat is done. How to make cider brined pulled pork: First, I 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.
After your roast is done soaking in its overnight brine, make my popular dry rub. You will remove the roast from the brine and cover the entire roast with all of the dry rub. Save the brine mixture for the cooking process. Preheat the grill to 225 degrees F. Set the roast on the grill with the fat side up and cook at this temperature for 3 hours. After each full hour, mop the roast with a generous amount of the brine.
The remaining brine should be discarded. Once done, transfer the roast to a cutting board and allow to rest for at least 20 minutes while the temperature continues to increase. Be sure to reserve all those cooking juices! A roast this size will take a total of 5-6 hours to cook. Use forks to shred the meat, separating it from the chunks of fat and the bone. Once shredded, transfer to a dish and cover with the flavorful cooking liquid.