Slow Cooker Apple Cider Pulled Pork
Slow cooker apple cider pulled pork is juicy and tender, packed with cozy fall flavor. The apple cider adds a subtle sweetness, and a combination of spices gives the pork smokiness and warmth.
Servings: 8
Ingredients
- 1 large sweet onion
- 4 to 5 pounds boneless pork shoulder or pork butt (see note)
- 2 tablespoons brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon coarse ground black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cinnamon
For cooking liquid:
- 1 ½ cups apple cider (see note)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
Instructions
- If desired, spray a large slow cooker (6 quart) with nonstick cooking spray for easy clean up.
- Peel the onion, cut it in half, and and thinly slice it into half moons. Arrange the onions in the bottom of the slow cooker.1 large sweet onion
- Trim excess fat from the pork as desired, leaving a small amount of fat intact. In a small bowl, mix together the brown sugar, salt, pepper, smoked paprika, garlic powder, onion powder, and cinnamon. Rub the mixture all over the pork.4 to 5 pounds boneless pork shoulder or pork butt, 2 tablespoons brown sugar, 2 teaspoons kosher salt, 1 teaspoon coarse ground black pepper, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon ground cinnamon
- Place the pork on top of onions in the slow cooker. In a measuring cup or small bowl, whisk together the apple cider, apple cider vinegar, and Dijon mustard. Pour the liquid around the pork, not directly on top, so the rub stays in place.1 ½ cups apple cider , 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard
- Cover and cook on low for 8 to 10 hours or high for 5 to 6 hours, until the pork is fall-apart tender.
- Remove pork, shred with two forks, and return to the slow cooker. Toss with some of the cooking liquid to keep it juicy. Keep on Warm until ready to serve. Use tongs or a slotted spoon to serve.
Video
Notes
- Pork: It's okay if the pork you buy is more than 5 pounds. When we tested this recipe, the pork I used was 5.26 pounds before trimming the fat. If the pork doesn't fit in your crockpot, cut it in half or thirds after you trim the fat, and arrange it in your crockpot so it fits. Avoid using a pork loin; they are very lean and tend to get dry and tough with slow cooking.
- Apple cider: Use cold-pressed apple cider if possible; you'll find it at orchards or in the refrigerated section of the grocery store. Avoid fermented or hard cider. This recipe also includes apple cider vinegar. Don't use apple cider vinegar instead of apple cider though! That would make the pork much too sour and vinegary.
- Storage & freezing: Pulled pork stores well which makes it a great meal prep idea. Leftover apple cider pulled pork will keep in the refrigerator in a covered container for up to 4 days, or in the freezer for up to 3 months. I like to store it with some of the cooking liquid so it stays juicy.
- Serving suggestions: Serve the pork on buns, wraps, or tortillas with your favorite toppings. It works well for bowl meals, too.
Nutrition
Serving: 1cup pork | Calories: 338kcal | Carbohydrates: 12g | Protein: 52g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 136mg | Sodium: 731mg | Potassium: 974mg | Fiber: 1g | Sugar: 9g | Vitamin A: 127IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 2mg
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