Apple & Beer Brined Pulled Pork
Description
The best pulled pork recipe you've ever had. The brine for this pork shoulder/butt imparts a great apple and beer flavor, that coupled with the smoke results in a juicy and flavorful pulled pork!
Ingredients
Instructions
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In a large pot or brining bucket combine the salt, apple juice, and beer. Mix until the salt has dissolved.
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Submerge the pork shoulder into the brine mixture, and place into the refrigerator for 18-24 hours.
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Remove the pork form the brine and allow the excess to drain off. Now nee to rinse since this is a large piece of meat that can handle the salt content of the brine.
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Cover all sides of the pork with your favorite BBQ pork rub. No need for any kind of binder as the liquids from the brine is enough to hold the rub in place.
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Preheat your smoker to 225F and place the pork shoulder inside.
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When the internal temperature hits 155F-160F (the stall) about 5-6 hours, remove the pork and double wrap with aluminum foil. Before sealing, add about 1/4 cup of apple juice to the bottom.
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Increase the temperature of the smoker to 350F, and place the wrapped pork shoulder back into the smoker. When the internal temperature reaches around 200F-205F, it's done.
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Remove from the smoker and allow it to reset for at least an hour. If it's done early, you can keep it hot by leaving it wrapped and placing it in a small cooler covered with towels for up to 4 hours. If you do this, watch the temp and don't let it fall below 140F.
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When it's time to eat, shred it by hand or use Bear Claws to get it done. Reserve and pour the juice left behind over the top of the shredded pork.
