Grammy's Kitchen · Pulled Pork · Cider Brined Pulled Pork
One of 176 pulled pork recipes we measured
from heygrillhey.com
It ranks #1 of 176 for gravy quality among the pulled pork recipes we compared. 48 cooks on heygrillhey.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 176.
| this recipe | typical | |
|---|---|---|
| liquid | 34% | 0% |
| aromatics | 1% | 0% |
| acid | 17% | 0% |
| sweetener | 4% | 6% |
| salt | 5% | 0% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 2722 g | 1 bone-in bone-in pork shoulder (AKA Boston butt) (5-7 lbs) |
| 56 g | 1/4 cup Hey Grill Hey Sweet Rub (for seasoning the pork butt after the brine) |
| Hey Grill Hey Everything BBQ Sauce (if desired) | |
| hamburger buns (if desired) | |
| 6 cups apple cider | |
| 946 g | 4 cups water |
| 478 g | 2 cups apple cider vinegar |
| 144 g | 1/2 cup salt |
| 106 g | 1/2 cup brown sugar |
| 128 g | 1/2 cup Worcestershire sauce |
| 17 g | 2 tbsp garlic powder |
| 20 g | 2 tbsp onion powder |
| 1/3 cup Hey Grill Hey Sweet Rub (for use in the brine) |
Method: 7 steps, published by heygrillhey.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is the first time I have ever rated a recipe – it was that good that I had to break my pattern. I am fairly new to smoking, but I know I do not need to look for a different recipe for smoked pork roast. We did modify this only slightly by using Cherry Cid” — a cook
“Absolutely. Just make sure (as with any meat) you should not freeze and thaw meat more than once. The flavor could be too over the top with freezing it though, you only want to brine for a set amount of time or it can over power the pork. Freezing it will stop” — a cook