This Smoked Apple Cider Pulled Pork Sandwich has the perfect fall recipe twist on one of the most popular BBQ sandwiches of all time.
This flavorful pork was brined in apple cider then smoked to perfection, topped with an apple pie filling and melted brie cheese. These are the pork sandwiches you didn’t know you needed until now!
Be sure to give this apple cider pulled pork recipe a try this fall! You’ll be surprised how much flavor this pork has!
Ingredients you will need
Cut of Meat: Pork butt / Bone-in Pork Shoulder Roast / Boston butt
Brine: Fresh Apple Cider from the local orchard
Apple pie topping: Apple, water, lemon juice, brown sugar, cornstarch, cinnamon, salt, nutmeg
Sandwich: Brioche Buns and Brie Cheese
How to make Smoked Apple Cider Pulled Pork Sandwich
Preparing the pork
Trim the excess fat off of the fat side of the pork butt with a sharp knife.
I am a huge fan of trimming the excess fat off because most of it does not render down and then that the seasoning touches that part of the meat.
Place the pulled pork roast in a food safe storage container then pour in gallon of apple cider to make sure that the pork is completely submerged. Put the container in the fridge and let it marinate for 12-24 hours.
Smoking the apple cider pulled pork
Preheat the smoker to 250° F using apple wood for a sweet smoky flavor. If you do not have a smoker, you can consider cooking the pork butt in an instant pot/pressure cooker or a slow cooker/crock pot with some apple cider.
The next day, discard the brine then pat the roast dry with a paper towel. Use yellow mustard as a binder then season the entire roast with a BBQ rub and a SPG blend (salt, black pepper, garlic powder).
I like to insert my MEATER Plus wireless meat thermometer in the pork butt while smoking it. This will help monitor the internal temperature to help get juicy perfection. I also really like the MEATER Plus because it gives you an estimated cook time which is very helpful for planning purposes.
Place the seasoned pork on the smoker at 250° F for 6 hours. Spritz it with a 50/50 blend of apple cider or apple juice and apple cider vinegar every hour.
Once your bark is set, place the pork butt in a disposable aluminum pan with 1 cup of leftover liquid from the spritz. This typically occurs when the roast is at an internal temperature of 165-175° F.
Cover the foil pan with some aluminum foil then place it back on the smoker for about 2 more hours.
Remove the pork from the smoker once the internal temperature reaches about 205 degrees F and its probe tender. An instant read thermometer should go through the meat and feel like you’re cutting through butter.
Place the covered roast in a cooler then let it rest for 1-3 hours. The longer the better for this part as this will help the juices redistribute into the meat.
Making the apple pie topping for the pulled pork sandwich
Assemble the apple pie filling by peeling the skin off then slice apples into cubes. Place them in a large skillet over medium heat with ¼ cup of water, 2 tbsp of lemon juice and let them simmer for about 8 mins
In a small bowl, mix together the remaining ingredients: ½ cup brown sugar, 2 tbsp cornstarch, 2 tsp cinnamon, ½ tsp kosher salt, ¼ tsp nutmeg.
then add the mixture in with the apples. Let it simmer for another 5 minutes until it thickens and the apples are softened.
Assemble the apple cider pulled pork sandwich
Assemble your sandwich on a toasted brioche bun with shredded pork, apple pie filling and some melted brie cheese and enjoy!
I you have leftover pork, store it in an airtight container then top with some bbq sauce on a bun when you’re ready to eat the leftovers.
Looking for other delicious recipe ideas?
Be sure to check out some of my other favorite recipes below!
Steak and Egg Breakfast Sandwich: This is the breakfast of champions! Grilled steak, a fried egg, cheese and truffle mayo all on a brioche bagel.
Cajun Chicken Alfredo: A super easy and delicious 20 minute meal the whole family will love! Blackened chicken breast smothered in creamy Alfredo sauce. This one will be on your easy week night go to’s!Print
- 8 pound pork butt
- 1 gallon of apple cider
- ¼ apple cider vinegar
- 2 tbsp yellow mustard
- 3 tbsp BBQ rub
- 3 tbsp SPG Blend (salt, pepper, garlic powder)
- Brioche buns
- 8 oz Brie Cheese
Apple Pie Topping
- 4 honeycrisp apples
- ¼ cup water
- 2 tbsp lemon juice
- ½ cup brown sugar
- 2 tbsp cornstarch
- 2 tsp ground cinnamon
- ½ tsp kosher salt
- ¼ tsp ground nutmeg
- Trim the excess fat off of the pork butt then brine it for 12-24 hours in a gallon of fresh apple cider.
- Discard the brine then pat the roast dry. Use yellow mustard as a binder then season it up with a BBQ rub and a salt, pepper, garlic blend.
- Smoke it at 250° F for 6 hours and spritz it with a 50/50 blend of apple cider and apple cider vinegar every hour.
- Place the pork butt in a disposable aluminum pan with 1 cup of leftover spritz once your bark is set at an internal temperature of 165-175° F. Cover the foil pan with some aluminum foil then place it back on the smoker for 2 more hours.
- Remove the pork from the smoker once the internal temperature reaches about 205°F and it’s probe tender.
- Place the covered roast in a cooler and let it rest for 1-3 hours. The longer, the better for this part as this will help the juices redistribute into the meat.
- Assemble the apple pie filling by peeling the skin off of the apples then cubing them up. Place them in a skillet with ¼ cup of water, 2 tbsp of lemon juice and let them simmer for about 8 mins
- Mix together ½ cup brown sugar, 2 tbsp cornstarch, 2 tsp cinnamon, ½ tsp kosher salt, ¼ tsp nutmeg then add the mixture in with the apples. Let it simmer for another 5 minutes until it thickens and the apples are softened.
- Shred the pork using some rubber gloves lined with cotton gloves and let the pork sit in the pan with the excess juices.
- Assemble your sandwich on a toasted brioche bun with pulled pork, apple pie filling and some melted brie cheese and enjoy!
- Prep Time: 20 minutes
- Cook Time: 8 hours