As the days get cooler and the leaves begin to change, there’s nothing quite like the comforting aroma of a slow-cooked meal filling your home. This Ultimate Slow Cooker Apple Cider Pulled Pork Recipe combines tender, juicy pork with the sweet and tangy notes of apple cider, creating a dish that’s perfect for cozy gatherings or a simple family dinner. With minimal prep and maximum flavor, this recipe is sure to become a fall favorite in your kitchen.
Steps
- Combine the brown sugar, salt, pepper, paprika, mustard, and cinnamon in a bowl to create the dry rub. Ensure the mixture is thoroughly blended.
- Use kitchen twine to tie the pork at regular intervals along its length. Apply the dry rub evenly over the entire surface of the pork.
- Layer sliced onions and minced garlic at the bottom of the slow cooker. Place the pork on top, ensuring the fat side is facing upward.
- Pour apple cider and apple cider vinegar around the pork, then add sprigs of thyme on top. Cover the slow cooker and set it to cook on low heat for 8 hours.
- Once cooked, remove the pork and shred it using two forks. Transfer the shredded pork back into the slow cooker, mixing it with the onions and cooking juices.
- For a thicker sauce, strain the liquid from the onions and simmer it until reduced by a third. Reintroduce the sauce to the pork mixture for enhanced flavor.
- Serve the pulled pork on buns, accompanied by apple cider vinegar coleslaw for added texture and taste. Enjoy your meal!
Ingredients
- 1-2 tablespoons light brown sugar
- 1 tablespoon kosher salt
- 2 teaspoons ground pepper
- 1 teaspoon smoked paprika
- 1 teaspoon ground mustard
- ½ teaspoon cinnamon
- 4 pounds boneless Boston butt or pork shoulder
- 1 large sweet Vidalia onion, thinly sliced
- 4 cloves garlic, minced
- 2 sprigs fresh thyme, bundled with twine
- 2 cups unsweetened apple cider
- 2 tablespoons apple cider vinegar
FAQ
- Why use apple cider and apple cider vinegar in pulled pork?
- Apple cider serves as the primary cooking liquid, imparting a rich flavor to the pork, while apple cider vinegar helps balance the sweetness, ensuring a well-rounded taste.
- Can apple juice replace apple cider in this recipe?
- Yes, you can substitute apple cider with unsweetened apple juice. For best results, use unfiltered apple juice, as it closely resembles the characteristics of apple cider.
- What is the recommended cut of meat for pulled pork?
- The preferred cuts are boneless pork butt (Boston butt) or bone-in pork shoulder (picnic shoulder). Boneless pork butt is easier to handle and cooks faster, making it ideal for slow cooker recipes.
- Should the pork be fully submerged in liquid while cooking?
- No, it’s not necessary to fully cover the pork in liquid. The natural juices released during cooking will create a flavorful sauce, so a modest amount of liquid (around 2 cups) is sufficient.
- How can I store and reheat leftover pulled pork?
- Store leftovers in an airtight container in the refrigerator for up to four days. For longer storage, freeze in a sealed container for up to three months. Reheat in the microwave, stirring every 30 seconds, until heated through.
Tips
- Use Unsweetened Apple Cider: To avoid an overly sweet sauce, opt for apple cider without added sugars. This ensures a balanced flavor profile in the final dish.
- Consider Sauce Thickness: If you prefer a thicker sauce, strain the pan juices from the onions, skim off the fat, and simmer the liquid until it’s reduced by one-third to one-half, which will concentrate the flavors.
- Enhance Texture with Broiling: For a crispier texture, spread the shredded pork on a baking sheet and broil for 5-7 minutes, stirring halfway through, to add a bit of crunch to your dish.
- Choose the Right Cut of Pork: Boneless pork butt (Boston butt) is recommended for ease of handling and quicker cooking. If unavailable, bone-in pork shoulder can also be used.
Equipment
- Slow Cooker – If you don’t already have one, a slow cooker is essential for this recipe as it allows the pork to cook low and slow.
- Kitchen Twine – Used for trussing the pork.
- 2-Quart Saucepot – Useful if you choose to reduce the braising liquid for a thicker sauce.
- Tongs – Helpful for removing the pork from the slow cooker.
- Baking Sheet – Useful for shredding the pork and capturing juices, and also for broiling if you want crispier pork.
