Apple Cider Pork Shoulder Brine
This Pork Shoulder Brine is a great way to add tons of flavor to your smoked pork shoulder! Read on to learn everything you need to know about brines and brining pork shoulder.
This Is My Favorite Brine to Use When Smoking a Pork Shoulder
When I make our favorite smoked pork shoulder, I like to submerge it in this apple cider brine first. If you’ve never tried brining pork shoulder before smoking it, you’re missing out!
Brining the pork shoulder does add some extra time onto the whole process, but I promise it is worth it! When you soak your meat in this mixture, osmosis comes into play. The salt in the brine moves into the meat until their salt levels balance out. This process also applies to sugar, enhancing the overall flavor.
Here’s why this apple cider brine is so good:
✔ Tender and Juicy: An overnight brine before smoking or braising pork shoulder results in the best pulled pork! It’s juicier, seasoned throughout instead of just on the surface, and super tender.
✔ Quick to Prep: The brine takes about 20 minutes to prepare, then all you have to do is submerge the pork shoulder in it and refrigerate.
✔ Flexible Recipe: I almost always use this apple cider brine on pork shoulders, but it can also be used to tenderize and flavor pork chops, tenderloins, you name it. (Brine times are all listed below!)
Enjoy!
-Katie
Key Ingredients
There isn’t anything too fancy in this pork shoulder brine, but sometimes the simplest ingredients can have the biggest impact. Here’s what you’ll need to have before preparing this recipe.
- Kosher Salt — Do NOT use table salt, which has much finer grains and will make the pork taste super salty. I like to prepare my brines with Morton’s coarse kosher salt.
- Brown Sugar — You could use white sugar here, but I prefer the rich flavor that brown sugar adds. The sugar is essential because it balances out the salt, tenderizes the pork shoulder, and encourages caramelization.
- Spices — Whole black peppercorns and a bay leaf flavor the brine without overpowering the fruity apple cider.
- Fresh Aromatics — Quarter a yellow onion and smash a few garlic cloves. They’ll still release plenty of flavor but will be easier to fish out once the pork is finished brining.
- Apple Cider — Fresh apple cider is typically found in the produce department. Choose one that contains no added sugar or spices.
- Worcestershire Sauce — Adds a rich umami flavor that balances out the sugar and cider.
- Apple Cider Vinegar — Yes, there’s both apple cider and cider vinegar in this brine! The vinegar provides a boost of acid that helps break down the tough muscle fibers in the pork. (It’s the secret ingredient that makes the pork shoulder shred so easily using just a fork!)
How to Brine a Pork Shoulder
- Simmer for 15 minutes. Add the water, kosher salt, brown sugar, spices, and aromatics to a large stockpot and bring to a boil. Once boiling, reduce the heat and simmer for 15 minutes to dissolve the salt and sugar.
- Cool for 30 minutes. You don’t want to add the pork to the apple cider brine while it’s still piping hot!
- Prep the remaining ingredients. In whatever container you plan on brining the pork shoulder in, whisk together the Worcestershire sauce, apple cider, vinegar, and additional water.
- Bring it all together. Pour the salt and sugar solution into the cider mixture and whisk to combine.
- Brine for up to 24 hours. Place the pork shoulder in the brine, cover, and refrigerate.
Katie’s Tip: Always rinse your pork to remove any residual salt from the surface of the meat so it isn’t too salty when you add the dry rub (which contains some salt).
Brine Times to Note
How long you brine your pork shoulder will depend on its size. Here are the brine times I follow:
- 8 – 10 pounds: brine up to 32 hours, I prefer 24 hours
- 6 – 8 pounds: brine for 12 – 16 hours
- 4 – 6 pounds: brine for 6 – 8 hours
- 2 – 3 pounds: brine for 2 – 4 hours
Other Cuts of Pork You Can Brine
The flavor profile of this apple cider brine works well with many different cuts of pork, including: Boston butt, pork roast, pork loin, pork tenderloin, and pork chops.
Just make sure you adjust the length of time the meat is brined for according to the size of the piece of meat. A small pork tenderloin or pork chops, for example, won’t need to brine as long as an 8 pound pork shoulder.
Katie’s Tip: Smaller cuts of pork (like chops and tenderloins) only need to brine for 30 – 90 minutes.
More Homemade Brines to Make
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Apple Cider Pork Shoulder Brine Recipe
This pork shoulder brine is a great way to add tons of flavor to your smoked pork shoulder!
Ingredients
For the Salt Solution
- 1 quart Water
- 1 cup Kosher Salt
- ¼ cup Brown Sugar
- 2 tablespoons Peppercorn
- 1 large Yellow Onion, quartered
- 4 whole cloves Garlic, smashed
- 1 Bay Leaf
To Finish the Brine
- 2 quarts Fresh Apple Cider (no spices or sweeteners added)
- 3 quarts Cold Water
- ¼ cup Worcestershire Sauce
- ¼ cup Apple Cider Vinegar
Instructions
- In a large stock pot, combine the 1 quart water, salt, brown sugar, peppercorn, onion, garlic cloves, and bay leaf. Bring to a boil, then reduce heat to simmer and cook for 15 minutes.
- Remove from heat and let sit at room temperature for at least 30 minutes.
- In a container large enough to fit the pork butt covered with the brine, apple cider, 3 quarts cold water, worcestershire sauce, and apple cider vinegar. Then, stir in the salt water mixture until combined.
- Meanwhile, trim any excessive fat from the outside of the pork shoulder. Discard the excess fat.
- Score the pork by cutting a 4 line by 4 line tic tac toe pattern on both sides of the pork - the scored lines should be about ½ inch deep.
- Place the pork in the brine, cover, and refrigerate for up to 24 hours.
- Rinse the pork to remove the excess salt from the brine before seasoning with a dry rub and cooking.
Notes
Pork Shoulder Brine Times
- 8 - 10 pounds: brine up to 32 hours, I prefer 24 hours
- 6 - 8 pounds: brine for 12 - 16 hours
- 4 - 6 pounds: brine for 6 - 8 hours
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