Apple Cider Pulled Pork

Apple Cider Pulled Pork
Sweet smoke, fall flavor, and a reason to rub your meat again.

There’s something about the first cool breeze of fall that makes every pitmaster’s hand twitch toward the smoker lid. The air smells like wood smoke, football, and the perfect excuse to rub your meat again. And this time, we’re bringing in a seasonal twist that’ll make your neighbors “accidentally” show up around dinner: Apple Cider Pulled Pork.

Now, some folks brine their pork butts in cider for a day or two. That’s cute. We’re skipping the waiting game and going straight for the jugular, literally injecting pure apple cider into the pork and letting that sweet Kansas fall flavor do its thing while the smoke rolls.

We’re using 100% apple cider from Louisburg Cider Mill because if you’re going to rub your meat, you might as well do it right. Their cider’s got the perfect mix of tart and sweet to play nice with our smoky pork and bold Rub Yer Meat seasoning.

🧂 Ingredients

• 1 whole pork butt (8–10 pounds)
• 4 cups 100% apple cider (not juice)
• Rub Yer Meat BBQ Rub (plenty—don’t be shy)
• Aluminum pan & heavy-duty foil

🔥 Instructions

1. Inject That Meat

Start by loading your injector with apple cider and giving that pork butt a proper massage from the inside out. Focus on the thicker sections—aim to hit the meat fibers, not the fat. The goal is even coverage without turning it into a water balloon.

Once you’ve injected, it’s time for the rub. Coat every inch of that pork butt with Rub Yer Meat. Pat it in gently like you’re reassuring a good friend before sending them into glory. Don’t just sprinkle—commit.

Let it sit while you fire up your smoker to 250°F.

2. Smoke It Low and Slow

Place the pork butt on the smoker, fat side up, and let the magic happen. You’re aiming for a steady 250°F with clean, thin smoke. We like a mix of hickory and applewood for this one, sweet, smoky, and perfect for fall.

Every hour or so, give it a peek and a spritz if you’re feeling fancy (a 50/50 mix of cider and apple cider vinegar works great). But really, this part is about patience. Good BBQ happens in hours, not minutes.

You’ll be looking for an internal temperature of around 165°F before you move on to the next step.

3. Wrap It With More Cider Love

Once that bark is beautiful and your temps are right, transfer the pork butt into an aluminum pan. Pour in just enough apple cider to cover the bottom, think “moist environment,” not “hot tub.” Then wrap the pan tightly with heavy-duty foil and return it to the smoker.

This is where things get juicy. Literally. The cider steams inside the pan, tenderizing the pork and blending with all that rendered fat and spice rub to make the most flavorful jus imaginable.

Keep smoking until you hit an internal temp of 203°F or until a probe slides in like warm butter.

4. Rest, Pull, and Re-Rub

Once it’s done, remove the pork from the smoker and let it rest for at least 30 minutes. This is where the magic sets.

After resting, start pulling the pork apart by hand or with meat claws. It should shred easily, each piece glistening with that cider-spiked juice.

While pulling, sprinkle on another light layer of Rub Yer Meat. This gives the pork a fresh pop of flavor and makes your kitchen smell like a BBQ festival.

Now, before you serve, run all that pulled pork through the juices left in the pan. Every strand deserves a dunk. You’re not just making pulled pork—you’re creating a flavor symphony.

The Result

Tender, juicy, sweet, smoky, and just a little tangy, this Apple Cider Pulled Pork is what fall tastes like if you could eat it. The cider adds brightness to balance the smoke, and the rub brings that savory punch you’ll crave long after the last bite.

Once you’ve done this cook, you’ll start finding “reasons” to smoke another pork butt. (“The in-laws are visiting.” “The game’s on.” “It’s Tuesday.”) We get it. Once you start rubbing your meat with this combo, it’s hard to stop.

Four Ways to Serve Your Apple Cider Pulled Pork

1. Classic Sandwich:
   Pile it high on a toasted brioche bun, top with apple slaw or pickles, and drizzle a little BBQ sauce. Simple, perfect, unstoppable.
2. Loaded Baked Potato:
   Split open a baked potato, stuff it with pulled pork, cheese, sour cream, and a dash of green onion. It’s a full BBQ meal in one bite.
3. Fall Harvest Tacos:
   Warm up some flour tortillas, add your cider pulled pork, and top with diced apples, cabbage, and a drizzle of chipotle mayo. Fall in a taco.
   
4. Pulled Pork Grilled Cheese:
   Yeah, we went there. Buttered sourdough, melty cheese, and a scoop of cider pork in the middle. It’s a hug between two slices of bread.

Final Thoughts

Apple cider and BBQ were made for each other. The sweetness cuts the smoke, the tang lifts the fat, and the smell alone could start a crowd. Whether you’re feeding the family, tailgating, or just looking for an excuse to rub your meat again—this recipe delivers.

So grab a jug from Louisburg Cider Mill, grab your Rub Yer Meat, and make this the fall where your BBQ game hits legend status.

And when you do, tag us @rubyermeatbbq — we wanna see how you rub yours this season.