should you use apple juice to cook pulled pork

Should You Use Apple Juice to Cook Pulled Pork? Everything You Need to Know

Pulled pork is a classic barbecue dish that’s loved by many. While traditional recipes call for cooking the pork with barbecue sauce or stock, using apple juice is becoming an increasingly popular alternative. As a pulled pork enthusiast I was curious if apple juice could really make pulled pork even better.

After plenty of experimenting in my own kitchen and researching recipes online, I’ve learned that apple juice imparts some great benefits that are hard to achieve with other cooking liquids. In this article, I’ll share my experiences and recommendations on using apple juice to cook pulled pork based on factors like flavor, tenderness, versatility, and more.

The Flavor Benefits of Apple Juice

Apple juice adds two main elements to pulled pork that enhances the flavor: sweetness and fruitiness. The natural sugars in apple juice caramelize onto the surface of the pork as it cooks, forming a delicious browned bark or crust. This sweetness perfectly complements the rich, savory flavor of the pork.

Additionally, the fresh apple flavor shines through once the pork is shredded and sauced. It brightens up the taste and provides a more complex, dynamic flavor compared to just using barbecue sauce on its own. The acidity in the juice also helps balance the richness of the pork.

Many pitmasters swear by adding apple juice or cider when smoking pork shoulders for pulled pork, as the juice soaks into the meat and gives it a pleasant fruity taste. Overall, apple juice adds sweetness and fruitiness that enhances pulled pork in a crowd-pleasing way.

How Apple Juice Improves Tenderness

In addition to flavor, apple juice also improves the tenderness of pulled pork compared to other cooking liquids. Apple juice is acidic, which helps break down the tough collagen fibers in pork as it cooks. This is especially beneficial when cooking pork for 8-12 hours in a slow cooker or Instant Pot.

The extended cooking time allows the apple juice to thoroughly permeate and soften the pork. Once cooked, the meat shreds apart easily with just the pull of two forks. Pork cooked without the benefit of acidic apple juice often requires more effort to shred and can have chewier, less tender pieces.

For super tender and mouthwatering pulled pork, I highly recommend using apple juice over just plain water or stock. The acid works wonders on the meat’s texture. A splash of vinegar in the cooking liquid can achieve similar tenderizing effects.

Apple Juice Adds Versatility

A unique benefit of apple juice is the versatility it provides for serving pulled pork. The sweet apple flavor allows the shredded meat to pair well with a wide variety of barbecue sauces, from sweet to spicy. Kansas City-style, Carolina vinegar sauce, a tangy mustard-based sauce, or even just plain ketchup, all complement pulled pork cooked with apple juice.

The fruitiness and acidity cut through heavier, richer sauces, while also matching lighter condiments. This versatility makes apple juice pulled pork highly adaptable for serving. It pleases a range of palates at barbecues and potlucks since guests can customize with their favorite sauces. You can’t achieve the same versatility with plain water or stock.

How to Cook Pulled Pork with Apple Juice

Now that I’ve covered the main benefits, let’s discuss techniques for cooking pulled pork with apple juice. Here are some best practices I’ve learned:

• Use boneless pork shoulder or pork loin. Boneless cuts allow the juice to penetrate the meat fully.

• Add enough apple juice to just cover the surface of the pork. About 1 to 1.5 cups of juice per 3-5 pounds of meat.

• For maximum infusion of flavor and tenderizing effects, cook for at least 8-12 hours on low in a slow cooker.

• Choose 100% pure apple juice without any added sugar. The natural sweetness is enough.

• Shred the pork with two forks once fully cooked, then toss with the cooking juices.

• Add your desired barbecue sauce and serve! Easy.

The long, slow cooking time is key to allowing the apple juice to work its magic. Quick cooking methods won’t achieve the same fall-apart texture and thorough infusion of apple flavor. Slow cookers, Instant Pots, and smoked pork shoulder all pair perfectly with apple juice.

Below are two of my favorite recipes for cooking pulled pork with apple juice: one for the slow cooker, and one for the Instant Pot.

Slow Cooker Apple Juice Pulled Pork Recipe

Ingredients:

• 3-4 lb boneless pork shoulder
• 1 cup apple juice
• 1⁄4 cup apple cider vinegar
• 2 tablespoons brown sugar
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper

Instructions:

1. Trim excess fat from pork shoulder and rub spices all over meat.
2. Place pork in slow cooker and add apple juice and vinegar.
3. Cook on low setting for 8-10 hours.
4. Remove pork, shred with two forks, and toss with cooking liquid.
5. Mix in your favorite barbecue sauce and serve!

Instant Pot Apple Juice Pulled Pork Recipe

Ingredients:

• 3 lb boneless pork shoulder
• 1 cup apple juice
• 1⁄4 cup apple cider vinegar
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons brown sugar
• 2 teaspoons paprika
• 1 teaspoon salt

Instructions:

1. Cut pork shoulder into large chunks and add to Instant Pot.
2. Top with remaining ingredients and add enough water to just cover pork.
3. Cook on high pressure for 60 minutes. Allow natural pressure release.
4. Shred pork with two forks, mix with cooking liquid.
5. Toss with barbecue sauce and serve!

The apple juice does wonders for both the flavor and tenderness in these recipes. I suggest starting with 1 cup of juice per 3-5 pounds of pork. Add more if the liquid reduces too much.

Tips for Perfect Apple Juice Pulled Pork

Through many attempts cooking pulled pork with apple juice, I’ve picked up some useful tips:

• If the pork seems dry once cooked, add more apple juice or barbecue sauce

• For smoky flavor, add a few dashes of liquid smoke to the apple juice

• For deeper flavor, brown the pork on the stovetop before slow cooking

• Garnish with fresh apple slices or coleslaw for crunch

• Avoid overshredding the pork, keep some bigger chunks for texture

• Store leftovers with a splash of apple juice or barbecue sauce to prevent drying out

Apple juice can sometimes oversweeten the pork if you use too much. I find 1 cup per 3-5 pounds of meat provides great flavor without going overboard on sweetness. And be gentle when shredding to keep some texture.

The Fun Flavor Possibilities of Apple Juice Pulled Pork

While I love apple juice pulled pork sauced with classic barbecue flavors, apple juice also opens up some fun new flavor pairing options.

Here are a few creative ways I’ve served apple juice pulled pork:

• Top with grated fresh ginger, scallions, and soy-ginger sauce.

• Mix with drained sauerkraut and spicy brown mustard.

• Shred into a skillet of softened onions and garlic. Deglaze with apple cider vinegar.

• Toss with chopped Granny Smith apples, dried cranberries, and chopped walnuts.

• Fold into a macaroni and cheese skillet along with some frozen peas.

• Stuff into doubled-up flour tortillas with sliced avocado and pickled red onions.

Don’t be afraid to move beyond traditional barbecue sauces. The apple juice pork filling pairs well with both sweet and savory mix-ins. It makes for delicious tacos, sandwiches, rice bowls, pasta bakes, and more.

Apple Juice vs. Other Cooking Liquids

While I’m a big proponent of apple juice for pulled pork after all my testing, I know other home cooks have their own favorite methods. Here’s a quick comparison of how apple juice stacks up against other common pork cooking liquids:

• vs. broth – apple juice adds more sweetness and acidity for better flavor and tenderness

• vs. cola – apple juice provides fruitier flavor with less overpowering fizz and sweetness

• vs. plain water – apple juice greatly boosts flavor and moisture

• vs. barbecue sauce – apple juice allows you to control seasoning and sauces after cooking

So while chicken or beef broth, Dr. Pepper, and other liquids can work, apple juice offers the biggest benefits in terms of taste and texture improvements.

Should You Use Apple Juice for Your Next Pulled Pork Recipe?

After all this testing, my verdict is a resounding yes – apple juice is absolutely worth using to cook pulled pork if you want meat that’s flavorful, tender, and versatile. The juice takes the meat to the next level compared to more basic cooking liquids.

That said, flavor preferences are subjective. If you don’t love certain elements like sweetness or fruitiness with your pulled pork, apple juice may not be for you. I suggest starting with a half batch using a half cup of juice if you want to cautiously test the effects.