Do you want a plate of pulled pork that will have everyone coming back for more? In this easy recipe, we soak a pork shoulder in a marinade of cider and aromatic spices. After smoking it with hickory chips, the pork is fork-tender and has an unbelievable taste. Serve as a main course, or pile on a sandwich.
RecipeSavants.com Do you want a plate of pulled pork that will have everyone coming back for more? In this easy recipe, we soak a pork shoulder in a marinade of cider and aromatic spices. After smoking it with hickory chips, the pork is fork-tender and has an unbelievable taste. Serve as a main course, or pile on a sandwich. Smart Recipes, American Recipes, Pork Recipes, Recipes Pork American Apple Cider Smoked & Pulled Pork PT8H10M Serves 12 Ingredients: 8 Pounds Pork Shoulder Roast 8 Cups Apple Cider 1 Large Onion 3 Cups Hickory Chips 8 Cups Cold Water 0.66 Cup Brown Sugar 0.33 Cup Kosher Salt 2 Tablespoons Paprika 2 Tablespoons Onion Powder 2 Tablespoons Freshly Ground Black Pepper 2 Tablespoons Garlic Powder Combine rub ingredients in a large mason jar with a lid. Shake vigorously to mix. In a large stockpot, add 1/4 cup of the spice mix, apple cider, and onion and bring to a boil. Reduce to low heat and simmer for 10 minutes, stirring often. Turn off the heat and let the brine cool to room temperature. Submerge pork in the brine and add cold water until it is completely covered. Cover with a lid and marinate in the refrigerator overnight. Pour 4 cups of water into a large bowl and add wood chips. Let them soak for at least an hour before using in the smoker. Meanwhile, preheat smoker to 210 degrees for at least 90 minutes. Remove meat from the brine, rinse with cold water and pat dry with paper towels. Allow the pork to rest 30 minutes at room temperature. Massage the remaining spice rub into the pork on all sides. Place the soaked wood chips in the smoker and pour the reserved brine into the smoker’s water pan. Put the meat in the smoker and allow it to smoke at 200 to 210 degrees for at least 8 hours. Rest the pork for at least 30 minutes before shredding.