FOOD NEWS
A Splash Of Apple Cider Is The Secret To Tender And Juicy Pulled Pork
BY EMMA SEGREST
Home cooks making pulled pork often struggle to give the meal a smokey flavor while also keeping it from drying out. Tasting Table's own Petar Marshall has a solution.
Marshall whisks together apple cider vinegar and apple cider, then transfers the solution into a spray bottle and sprays it all over the pork two hours into the smoking process.
He continues to spray the entire pork butt every 30 minutes. This is a process called “spritzing,” which helps the meat absorb any moisture lost during the smoking process.
Once the pork is finished cooking, you'll want to wait an hour before shredding it. The cooling period is crucial to lock in juices and prevent the pork from drying out.
Before serving the meat, Marshall pours the remaining apple cider mixture over the shredded pork to create a balanced flavor profile with sweet, smoky, and tangy notes.
To reheat leftovers, add your apple mixture or just apple cider to the pork before reheating in a microwave or low-temp oven, to ensure the meat is just as juicy as before.