With fall just around the corner, the barbecue sauce that covers this cider-brined pork is loaded with the flavors of the season. From pumpkin, to apple cider, to maple and brown sugar, these autumn-inspired ingredients are perfectly combined to add bold taste to this entrée. This recipe is proof that barbecue isn’t just for summer anymore!
In a 2-quart saucepan, bring cider, sugar, and salt to a boil over medium high heat. Remove from heat and stir in garlic.
Stir in water and ice cubes until ice melts. Pour over pork. Place a plate on top of pork to keep it submerged. Refrigerate for 3 hours.
Remove pork from liquid and discard.
Heat oven to 350 degrees.
Place pork in a medium roaster.
Stir all sauce ingredients together in a small saucepan. Cook over medium heat just until sauce begins to boil.
Pour half of sauce over pork. Cover and bake for 2- 2 1/2 hours or until internal temperature of pork is 165-170 degrees when tested with a meat thermometer, basting every 30 minutes with remaining sauce.
Remove pork from roaster and let rest for 10 minutes before slicing.
To serve, arrange pork slices on platter and spoon remaining sauce from roaster over top. Garnish as desired. Serves 6.