A pork shoulder brined in apple cider and smoked low and slow over hickory delivers tender pulled pork for a crowd. The recipe calls for an 8-pound roast, a 12-hour brine, and about 8 hours in a smoker set to 210 degrees F (99 degrees C).
The process starts with a rub made from white sugar, light brown sugar, kosher salt, paprika, onion powder, black pepper, and garlic powder. A quarter cup of that rub goes into the cider brine, while the rest is reserved for the meat.
After the pork shoulder is placed in a large pot and covered with apple cider, the mixture is refrigerated for 12 hours. 
The smoker is then preheated to 210 degrees F (99 degrees C) and loaded with soaked hickory chips. 
The cider brine is poured into the smoker's water pan along with chopped onion and another quarter cup of the sugar rub. 
The remaining rub is spread over the pork shoulder, which is then placed in the center of the smoker. 
The pork smokes until very tender or until it reaches an internal temperature of 200 degrees F (95 degrees C), roughly 8 hours. 
The recipe notes that hickory chips and liquid should be monitored and replenished as needed. After smoking, the meat rests for 30 minutes before being shredded with forks.
Timing and Yield
Prep time is 10 minutes, cook time is 8 hours, and additional time—including the 12-hour brine and 30-minute rest—is 12 hours 30 minutes, for a total of 20 hours 40 minutes. The recipe yields 20 servings. Each serving contains 442 calories, 32 grams of fat, 15 grams of carbohydrates, and 24 grams of protein.
Editorial Notes