Apple Juice Brined Pork Shoulder

When it comes to making juicy, flavor packed pork shoulder, few methods compare to brining in apple juice and kissing with smoke. This apple juice brine pork shoulder is next level good, and SO juicy.

The combination of the brine and the smoke elevate the humble pork shoulder to new heights, resulting in tender, juicy meat, infused with a delicate sweetness. You can of course use apple cider too, more on that later.

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Why Brine a Pork Shoulder?

The process of brining involves soaking meat in a seasoned liquid. This enhances the flavor and juiciness of the meat, and it can also make the meat more tender.

Brining pork shoulder in apple juice introduces a subtle hint of sweetness while imparting moisture throughout the meat. I like to make the brine from apple juice, salt, and sugar, then allow the pork to soak in the brine for up to 24 hours to maximize the benefit of the brine. 

Pork shoulder is a big cut of meat, it will take some time for the salt to penetrate deep within the meat. But the time is well worth it.

Can This Be Made In the Oven?

Sure it can, for more information about the oven, check out this blog about “smoked” pork shoulder in the oven.

That said, smoking on the grill imparts a smoky aroma, deepens the flavors, and creates a bark on the exterior of the meat that’s just stunning. 

How Does Apple Juice Brined Pork Taste?

Brining in apple juice and smoking with apple and pecan wood create the flavor profile that sets this pork shoulder recipe apart. 

The subtle flavor notes from the apple juice, and the natural wood smoke impart a fruit flavor that melds perfectly with the pork’s natural fatty richness. 

What Is The Difference Between Apple Juice and Apple Cider?

Earlier I mentioned that apple cider can be used in this brine, but there are some differences between the two. First, the processing method. Apple juice is often filtered and clarified. In contrast, apple cider is not filtered and contains some pulp and sediment from the crushed apples.

Apple juice is often sweeter and clearer in appearance compared to apple cider. Cider, tends to have a richer, cloudier appearance due to the presence of apple solids.

Apple juice is available year-round, while apple cider is typically associated with the fall season, when freshly harvested apples are abundant.

There are other differences as well, but this blog is about pork shoulder so let’s get back to that.

What’s The Best Wood For Smoking Pork Shoulder?

I like to use a combination of apple and pecan for a balanced flavor. Apple provides a sweet and fruity flavor to the meat, while pecan offers a nutty and rich taste. 

Combining these two woods creates a well-rounded flavor profile that isn’t overpowering or too subtle.

Both woods are known for their relatively mild smoke flavors that won’t overwhelm the natural flavors of meat. This makes them great for not only pork, but poultry and fish too.

Finally, both apple and pecan are pretty consistent in their burn characteristics. This ensures steady, clean smoke production throughout the smoking process. 

How To Make Apple Juice Brined Pulled Pork

Active Prep Time: 10 mins | Cook Time: 12 hrs | Serves: 15

Ingredients

1 10 lb bone in pork shoulder
96 oz. apple juice
1 cup kosher salt
1 cup brown sugar
2 cinnamon sticks
1/4 cup BBQ rub
1 cup Blazin’ Apple Whiskey BBQ sauce

Step 1: In a large container, add apple juice, salt, brown sugar and cinnamon sticks. Whisk until salt and sugar have dissolved.

Step 2: Score the fat cap of the pork shoulder in a diamond pattern with a sharp knife. Make the slits about 1/4 inch deep. Then, place the pork in the brine and ensure it’s completely submerged. Refrigerate overnight or up to 24 hours.

Step 3: Remove the pork from the brine, and pat it dry with paper towels. Discard the remaining brine, and season the entire pork shoulder with the BBQ rub.

Step 4: Light your grill or smoker and set up for two zone cooking, establishing temperature at 225°F as read by a reliable leave-in thermometer. Add pecan and apple wood chunks to the hot coals. Then, place the pork shoulder on the grill over indirect heat. Smoke until internal temperature reaches 165°F.

Step 5: Wrap the pork shoulder tightly in aluminum foil, and return to the grill over medium heat. Increase heat to 285°F and allow the pork to cook until the internal temperature reaches 205°F.

Step 6: Remove the pork shoulder from the cooker, and allow it to rest for 1-2 hours before unwrapping and pulling the pork. Consider adding in additional BBQ rub while you’re pulling the pork.

Step 7: Add pulled pork to a bun of choice, and top with Blazin’ Apple Whiskey BBQ sauce and your favorite toppings, serve hot.