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Slow Cooker Apple Cider Pulled Pork

Slow Cooker Apple Cider Pulled Pork

iamwinfred
Fall afternoons call for comfort food that fills the house with amazing aromas, and this Slow Cooker Apple Cider Pulled Pork delivers exactly that. Tender pork shoulder simmers low and slow in fresh apple cider, warm spices, and a touch of brown sugar, creating juicy, flavorful meat that practically falls apart. Perfect for busy days, this hands-off dish turns simple ingredients into a crowd-pleasing meal that everyone raves about.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 350 kcal

Equipment

  • 6-quart slow cooker
  • Sharp knife for trimming
  • Cutting board
  • Measuring cups and spoons
  • Whisk for mixing sauce
  • Two forks for shredding
  • Tongs for handling hot meat
  • Saucepan for reducing the cooking liquid
  • Instant-read thermometer (optional) for confirming doneness
  • Cast iron skillet (optional) for searing the pork before slow cooking
  • Rimmed baking sheet (optional) for broiling shredded pork for crispy edges

Ingredients
  

  • 3-4 lb boneless pork shoulder 1.4-1.8kg, also called pork butt; cut into 4-5 large chunks
  • 2 cups apple cider 480ml, fresh unfiltered if possible
  • 1 large onion sliced into thin rings
  • 4 cloves garlic minced
  • 1/4 cup brown sugar 50g, for the dry rub
  • 2 tbsp apple cider vinegar 30ml
  • 1 tbsp Dijon mustard 15ml
  • 1 tsp ground cinnamon
  • 1 tsp smoked paprika Spanish variety recommended
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground ginger
  • 1 apple (optional) sliced, for extra flavor

Instructions
 

  • Pat the pork shoulder dry with paper towels. Trim off any large pieces of the fat cap, leaving some for flavor and juiciness. Cut into 4-5 large chunks of similar size.
  • In a small bowl, mix brown sugar, smoked paprika, cinnamon, ginger, salt, and black pepper to create a dry rub. Massage the rub generously over all sides of the pork pieces, pressing it in so it sticks well.
  • Slice the onion into thin rings and scatter across the bottom of the slow cooker. Sprinkle minced garlic evenly over the onions. If using, arrange sliced apple on top.
  • Place the rubbed pork chunks on top of the onion and apple layer in a single layer if possible.
  • Whisk together apple cider, apple cider vinegar, and Dijon mustard until smooth. Pour evenly over the pork, making sure it seeps down to the onions without rinsing off too much of the rub. The liquid should come about halfway up the sides of the meat.
  • Cover and set to low for 8-10 hours. Resist lifting the lid frequently. Check for doneness around the 8-hour mark; the meat should reach 195-205°F internally and shred easily with a fork.
  • Carefully remove the pork chunks to a large bowl using tongs, keeping the cooking liquid in the slow cooker. Skim off excess fat, then pour the liquid into a saucepan and boil it down on the stovetop for 10 minutes to concentrate the flavors into a sauce.
  • Shred the pork using two forks or meat claws, discarding any remaining fatty bits. Return the shredded meat to the slow cooker and stir in enough of the reduced sauce to coat it generously without drowning it.
  • Let it sit on the warm setting for 15-30 minutes so the meat can absorb the flavors fully before serving.

Notes

  • Choose pork shoulder with good marbling for maximum juiciness after slow cooking.
  • For deeper flavor, sear the rubbed pork in a hot cast iron skillet for 2-3 minutes per side before adding it to the slow cooker.
  • Use fresh apple cider rather than apple juice for authentic tang and better tenderizing.
  • Confirm doneness with an instant-read thermometer and look for 195-205°F in the thickest chunk.
  • Adjust the sweetness by tasting the sauce after reducing it, and add a touch more brown sugar if needed.
  • Let the shredded pork rest in the sauce to meld the flavors before plating.
  • For crispier pork, spread the shredded meat on a rimmed baking sheet and broil for 3-5 minutes, stirring once.
  • Storage: Cool completely before transferring to airtight glass containers. Refrigerate for up to 4 days, or freeze in portions for up to 3 months.
  • Reheat in a skillet with a splash of cider over medium heat, or microwave individual servings covered with a damp paper towel.
  • Substitution: If you don't have apple cider, use apple juice mixed with 1 tbsp of vinegar for similar acidity and sweetness.
  • Make it spicy: Add 1-2 tsp cayenne or chopped chipotle peppers in adobo to the rub.
  • Make it smoky BBQ: Mix in your favorite barbecue sauce after cooking.

Nutrition

Serving: 1ServingCalories: 350kcalCarbohydrates: 15gProtein: 28gFat: 18gSaturated Fat: 6gSodium: 450mgFiber: 1gSugar: 12g
Keyword apple cider pulled pork, crockpot pulled pork, easy pulled pork recipe, fall comfort food, slow cooker apple cider pulled pork
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