Apple Cider Pulled Pork
Apple Cider Pulled Pork is a flavorful and delicious grilled pork butt recipe that will feed a crowd or the best meal prep for easy weeknight meals.
We like to pick up a couple of pork butts or pork shoulders when they are on sale. We use it to make homemade maple sausage and pulled pork.
Ingredients for Apple Cider Pulled Pork:
- Pork Butt
- Apple Cider
- Olive Oil
- Dry Rub
How to Grill Apple Cider Pulled Pork:
- Pat pork butt dry with paper towels and place on a rimmed baking sheet.
- Inject apple cider into pork butt using an injector.
- Coat the outside of the pork with olive oil.
- Sprinkle with dry rub, coating the entire pork butt.
- Place on a grill over indirect fire, cooking with the grill closed. We used chunks of pecan for smoke flavor but hickory is a great option too.
- Cook about 30-40 minutes per pound or until internal temperature reaches about 205°, using a digital meat thermometer.
- Remove from grill to a clean sheet pan. Rest for 20 – 30 minutes.
- Use large tined forks or meat claws to shred the pork.
- Pork can be served immediately on sandwiches, tacos or topped with your favorite bbq sauce.
The apple cider injected into the pork helps keep it juicy as it cooks on the grill. The rub adds amazing flavor that develops into a delicious bark as the pork slow cooks and picks up smoky flavors from the grill.
Temperature for Pulled Pork:
Pork butt should be cooked to an internal temperature of 205° for pulled pork. Use a digital meat thermometer for the most accurate results. Allow pork to rest for at least 20 to 30 minutes before shredding.
How to Store and Reheat:
Store cooled shredded pork in an airtight container in the refrigerator up to 4 days. Vacuum seal and refrigerate for up to 7 days or freeze up to 6 months.
Best Recipes for Pulled Pork:
Best Side Dishes for Pulled Pork:
Try this apple cider pork butt recipe for the absolute best pulled pork sandwiches and easy weeknight dinners. It’s a super simple way to make tender, juicy and flavorful pork on the grill.
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Apple Cider Pulled Pork
Ingredients
- 1 pork butt 7 - 10 pounds
- ½ cup apple cider
- 2 tablespoons olive oil
- ½ cup dry rub
Instructions
- Prepare a grill fire to 350° using pecan or hickory for smoke flavor.
- Pat pork butt dry with paper towels and place on a rimmed baking sheet.
- Inject apple cider into pork butt using an injector.
- Coat the outside of the pork with olive oil and sprinkle with dry rub, coating the entire pork butt.
- Place on a grill over indirect fire, cooking with the grill closed. Keep the grill temperature between 300 and 325°.
- Cook about 30 -40 minutes per pound or until internal temperature reaches about 205°, using a digital meat thermometer.
- Remove from grill to a clean sheet pan. Rest for 20 - 30 minutes.
- Use large tined forks or meat claws to shred the pork.
- Pork can be served immediately on sandwiches, tacos or topped with your favorite bbq sauce.
Notes
How to Store and Reheat:
Store cooled shredded pork in an airtight container in the refrigerator up to 4 days. Vacuum seal and refrigerate for up to 7 days or freeze up to 6 months.Nutrition
