Tender, juicy, and packed with incredible smoky flavor, Chef Tom's Apple Brined Pulled Pork is the ultimate barbecue recipe for any occasion. In this step-by-step guide, Chef Tom walks you through the process of preparing and smoking a pork butt to absolute perfection. The secret lies in the rich, flavorful apple juice brine, which infuses the meat with a mouthwatering sweetness while ensuring every bite is moist and delicious. Whether you're hosting a backyard cookout or simply craving the best pulled pork, this recipe is guaranteed to impress your family and friends!
WHAT YOU'LL LOVE
- Opening the seam near the bone before trimming reaches fat and connective tissue between the two muscles that trimming the outside alone would leave behind
- Scoring the fat cap in a crosshatch pattern after trimming opens up more surface area for the rub and smoke to penetrate through the fat
- Reserving a portion of the apple juice for the wrap stage means the same batch of juice seasons the pork twice, first as brine and later as braising liquid
- Waiting until the rub looks wet on the surface before smoking is a visual cue for doneness that removes the guesswork of a fixed seasoning time
Apple Brined Pulled Pork Recipe
Tom Jackson
Rated 4.0 stars by 36 users
Category
Entree
Cuisine
American
Servings
22
Prep Time
40 minutes
Cook Time
7 hours 3 minutes
Calories
1232
Chef Tom prepares his Apple Brined Pulled Pork, smoked on the Yoder Smokers YS640s Pellet Grill. The apple juice brine makes for the juiciest pulled pork!
Ingredients
- 1 (8 lb) Boston Butt Pork Shoulder
- 2 quarts apple juice
- 2 quarts water
-
1 lb Cattleman’s Grill Butcher House Brine
-
R Butts R Smokin’ Honey Chipotle BBQ Rub
Directions
- Find the seam near the bone end of the pork butt. Begin to pull the crevice open and carefully cut in-between the two muscles. Trim the excess fat, connective tissue and anything that is not meat from the inside of the opening. Flip the butt over and score the fat cap in a crosshatch pattern.
- Reserve 1/2 cup apple juice. Pour the remaining juice into an 8 quart Briner Bucket. Add Cattleman’s Grill Butcher House Brine and whisk to dissolve.
- Place the pork butt in the Briner Bucket, then add enough water to cover the pork. Lock the plate in place to keep the pork submerged.
- Transfer the Briner Bucket to the refrigerator and brine for 1.5 lb per hour (12 hours total).
- Preheat your Yoder Smokers YS640s Pellet Grill to 250° F, set up for smoking.
- Remove the pork from the brine. Pat mostly dry with towels. You do not need to rinse the roast.
- Season all surfaces with R Butts R Smokin’ Honey Chipotle BBQ Rub. When the rub appears wet on the surface, transfer to the second shelf of the smoker.
- Smoke until a dark red-mahogany bark is formed on the surface, about 5-6 hours.
- Remove the pork from the smoker and place on top of two sheets of foil. Pour the reserved 1/2 cup of apple juice over the pork. Wrap tightly in the foil.
- Return the pork to the second shelf of the grill and cook until the internal temperature surpasses 205° F and the blade bone can be easily pulled out of the roast, about 1-2 hours more.
- Remove and discard the blade bone and shred the pork by hand. Pour the liquid from the wrap over the shredded Apple Brined Pulled Pork and toss until all liquid is absorbed.
Recipe Note
Recipe FAQ
Why open the seam near the bone before trimming the pork butt?
Pulling the crevice open and cutting between the two muscles reaches fat and connective tissue on the inside of the roast that trimming only the outer surface would leave untouched.
Why score the fat cap in a crosshatch pattern after trimming?
Cutting into the fat cap opens up more surface area, letting the rub reach further into the meat and giving rendered fat channels to escape through during the smoke.
Why reserve half a cup of apple juice instead of using it all in the brine?
Setting that portion aside means the same batch of juice works twice — first as part of the overnight brine, then again poured over the pork once it's wrapped in foil, rather than needing a fresh batch for the wrap stage.
How do I know the pork butt is properly seasoned and ready for the smoker?
Look for the rub to appear wet on the surface — that visual cue means the seasoning has had enough contact time with the meat's moisture, rather than relying on a fixed number of minutes.
What internal temperature should the pork butt actually reach?
This recipe smokes it until the temperature surpasses 205°F and the blade bone pulls out easily, well above the USDA minimum of 145°F for whole-muscle pork. That higher target is what breaks down the connective tissue for pulling, not a food safety requirement — it clears the safety bar many hours before the cook is actually done.
How indoor-friendly is this recipe?
1 out of 5 — this is a 7-hour cook built entirely around a pellet grill's low, steady wood smoke. An oven can render the pork tender, but you'll lose the bark and smoke flavor this recipe is built around.
Recipe Highlights
Inside-seam trimming: Removes fat and connective tissue that outside trimming alone would miss.
Crosshatch-scored fat cap: Opens more surface for rub and smoke penetration.
Dual-purpose apple juice: Reserved portion works as both brine and later braising liquid.
Wet-surface seasoning check: A visual cue instead of a fixed prep time.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4 oz
- per serving
- Calories
- 1232
- Carbs
- 3 grams
- Protein
- 116 grams
- Fat
- 82 grams
- Sodium
- 480 milligrams
