These Cider Brined Pork Butts will take your pork experience to a whole new level. With apple cider, spices, and slow smoking, you can make meat that is tender and full of flavor that is great for any event. This dish will be a hit whether it's sliced or shred.
Ingredients: 2 pork butt roasts approximately 4-5 lbs each. 4 cups apple cider. 1 cup kosher salt. 1/2 cup brown sugar. 1 tablespoon whole black peppercorns. 1 tablespoon whole allspice. 4 bay leaves. 5 cloves garlic, smashed. 8 cups cold water. Applewood chips for smoking.
Instructions: In a large pot, combine apple cider, kosher salt, brown sugar, whole black peppercorns, whole allspice, bay leaves, and smashed garlic. Bring to a boil, stirring until the salt and sugar dissolve. Remove from heat and let the brine cool to room temperature. Place the pork butt roasts in a large brining bag or a non-reactive container. Pour the cooled brine over the pork, ensuring it's fully submerged. Add cold water to cover the pork if needed. Seal or cover and refrigerate for 12-24 hours. Preheat your smoker to 225F 107C and add applewood chips for smoking. Remove the pork from the brine, pat dry with paper towels, and let it come to room temperature. Smoke the pork butts for approximately 6-8 hours or until the internal temperature reaches 195F 90C. Rest the smoked pork for 30 minutes before shredding or slicing. Serve and enjoy the flavorful, cider-brined smoked pork butts!
Prep Time: 30 minutes
Cook Time: 480 minutes
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