re: Need an apple pork shoulder brine.

We had a double cut pork chop on the menu that used this brine.

10ea apples
20ea bay leaves
1c garlic
1c thyme
3T cinnamon
20ea cloves
8c sugar
5c salt
4c brandy, alcohol cooked off
4gal hot water
3g ice

Peel apples and cut into 1" pieces - Put everything except hot water and ice into a heat proof, non reactive container - Heat water to a boil and pour over ingredients - Stir until salt and sugar dissolve then cover and let set 10-30 minutes - Add ice and allow to melt - Check that temp is @or below 70°F - Add pork and place container in refrigerator to brine for 12-24 hours.

Alternatively you could use an A10 can of apple sauce instead of fresh apples. Just try to get no sugar added applesauce or you'll have to adjust the sugar in the brine.