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Apple Cider Pulled Pork

This Apple Cider Pulled Pork combines the savory richness of slow-cooked pork with the subtle sweetness of apple cider, creating a mouthwatering dish that's perfect for family dinners, weekend gatherings, or meal prep solutions. The natural enzymes in apple cider help tenderize the meat, resulting in that melt-in-your-mouth texture.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 385 kcal

Equipment

  • Slow Cooker
  • Large Skillet
  • Mixing Bowls

Ingredients
  

For the Pork

  • 4-5 pound pork shoulder (Boston butt) excess fat trimmed
  • 2 cups apple cider unfiltered preferred
  • 1 cup chicken broth low-sodium preferred
  • 3 tablespoons apple cider vinegar
  • 2 medium apples cored and roughly chopped (Honeycrisp or Granny Smith)
  • 1 large yellow onion sliced
  • 4 cloves garlic minced

For the Seasoning

  • 2 tablespoons brown sugar or maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon smoked paprika
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground sage
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 bay leaves

For Finishing (Optional)

  • 2 tablespoons butter for added richness

Instructions
 

  • Combine smoked paprika, cinnamon, sage, salt, and pepper in a small bowl. Pat the pork shoulder dry with paper towels and rub the spice mixture thoroughly all over the pork. For best results, do this the night before and refrigerate overnight.
  • Sauté the sliced onions and minced garlic in a large skillet over medium heat for 3-5 minutes until softened. Pour in 1/4 cup of the apple cider to deglaze the pan, scraping up any browned bits. Transfer this mixture to your slow cooker.
  • In a medium bowl, whisk together the remaining apple cider, chicken broth, apple cider vinegar, brown sugar, and Dijon mustard until well combined.
  • Place the seasoned pork in your slow cooker on top of the onion mixture. Arrange the chopped apples around the meat, then pour the liquid mixture over everything. Add bay leaves.
  • Cover and cook on low for 8-10 hours or high for 5-6 hours, until the pork reaches an internal temperature of 195°F and easily shreds with a fork.
  • Transfer the pork to a large bowl. Remove and discard any large fat pieces. Using two forks, shred the meat.
  • Strain the cooking liquid, reserving 2 cups. Return the shredded pork to the slow cooker along with 1 cup of the strained liquid, stirring to combine.
  • For enhanced richness, add 2 tablespoons of butter to the mixture and allow it to melt into the pork before serving.

Notes

For Instant Pot: Cook on high pressure for 60 minutes with a 15-minute natural release.
For a leaner option: Use pork loin instead of shoulder and reduce cooking time by about 1 hour.
For a meal prep solution: This recipe freezes exceptionally well for up to 3 months. Store in airtight containers with some cooking liquid to maintain moisture.
To crisp up the edges before serving: Spread a portion on a baking sheet and broil for 3-4 minutes.

Nutrition

Calories: 385kcalCarbohydrates: 14gProtein: 36gFat: 21gSaturated Fat: 7gCholesterol: 120mgSodium: 480mgPotassium: 620mgFiber: 2gSugar: 10gVitamin C: 12mgIron: 15mg
Keyword Pulled Pork, Apple Cider, Slow Cooker, Comfort Food, Fall Recipe
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