Cider-Brined Pulled Pork


Beer Cheese Brat


Ingredients (Yield 8)

  • 1 package Aunt Millie's Deli Kaiser Buns

  • 1 bone-in pork shoulder or Boston butt 5-7 lbs

  • Cheese (if desired)

  • Coleslaw (if desired)

  • Barbecue sauce (if desired)

Cider Brine:

  • 4 cups apple cider

  • 2 cups apple cider vinegar

  • 2 cups water

  • 1/2 cup course salt plus one tsp. for coating

  • 1/2 cup dark brown sugar plus one tsp. for coating

  • 1/3 cup Worcestershire sauce

  • 3 tbsp garlic powder

  • 2 tbsp onion powder

  • 1 tsp. black pepper for coating

  • 1 tsp. smoke paprika for coating

  • 1 tsp. cumin for coating


In a large plastic container, combine all of the brine ingredients and stir until the salt and sugar crystals have completely dissolved.

Be sure the pork is almost fully immersed in the brine. Cover and refrigerate for 8-12 hours.

Remove the pork from the brine and pat the meat dry with a couple paper towels. Combine salt, pepper, smoked paprika, cumin, and brown sugar. Coat pork with a thin layer of the spice mix.

Place pork into slow cooker and cook on low for 8-10 hours.

Once your pork is done cooking, remove the fat cap and shred the meat using two forks. Keep meat in the juices to keep in the deliciousness. Serve with cheese, cole slaw, or coat it with barbecue sauce.


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