Slow Cooker Apple Cider Pulled Pork

Fall is the perfect season for warm, comforting meals, and this apple cider pulled pork is at the top of my list. Imagine tender, juicy pork that has been slow-cooked to perfection, infused with the sweet and tangy flavor of apple cider, and falling apart with just a gentle touch of a fork. It’s the kind of dish that fills your kitchen with the cozy scent of fall and makes everyone gather around the table without even asking.

What I love most about this crock pot pulled pork recipe is how simple it is to throw together. You don’t need to spend hours in the kitchen stirring or constantly checking the meat. This is truly one of those easy pulled pork crock pot recipes where you can prep everything in the morning, let it work its magic all day, and come home to a delicious, hearty meal. The apple cider adds a subtle sweetness that pairs beautifully with the savory spices, creating that perfect balance of flavors you’ll crave over and over.

Another great thing about this apple cider pork is how versatile it is. Serve it on soft buns for a classic pulled pork sandwich, pile it over roasted vegetables for a low-carb option, or even toss it into tacos for a fun twist. It’s one of those meals that feels special without requiring a lot of effort—ideal for busy weeknights, fall gatherings, or even meal prep for the week ahead.

This fall crockpot recipe is also a crowd-pleaser. Guests will keep asking for seconds, and your family will love the mix of savory pork and sweet apple cider sauce. Trust me, once you try this crockpot pulled pork, it will quickly become a staple in your seasonal dinner rotation.

Why You’ll Love It

• Effortless cooking: This crockpot pulled pork basically cooks itself. Toss in the ingredients in the morning, set the slow cooker, and by dinner, you’ve got tender, flavorful pork ready to enjoy.
• Perfect fall flavors: The apple cider gives the pork a sweet, tangy warmth that pairs beautifully with fall spices, making it a true seasonal treat.
• Versatile meal options: Use it in sandwiches, tacos, over roasted veggies, or even on a baked potato—this apple cider pork adapts to whatever you’re craving.
• Family- and guest-friendly: Everyone loves pulled pork, and this version adds a twist with apple cider, making it both comforting and a little special.
• Great for meal prep: Make a big batch, store leftovers in the fridge or freezer, and you’ll have a flavorful, ready-to-go meal for the week—perfect for busy schedules.

Ingredient List

For the Pulled Pork:

• 3–4 lbs pork shoulder (or pork butt)
• 1 cup apple cider
• 1/2 cup chicken broth
• 1/4 cup brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/4 tsp cayenne pepper (optional, for a little kick)
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce

For Serving (Optional):

• Soft sandwich buns
• Coleslaw
• Pickles

Ingredient Notes

• I always use a bone-in pork shoulder if I can find it—it adds so much flavor and keeps the meat extra juicy.
• Don’t skip the apple cider! It’s the star here, giving the pork that signature sweet-tangy fall flavor.
• Brown sugar isn’t just for sweetness—it helps create a nice caramelized sauce while cooking.
• A splash of apple cider vinegar really brightens the flavors and balances the richness of the pork.
• For a little extra depth, I like using smoked paprika—it adds a subtle smoky warmth that makes this apple cider pulled pork unforgettable.

Kitchen Equipment Needed

• Slow Cooker / Crockpot – The star of the show! I love using my 6-quart slow cooker for even cooking and tender pork every time.
• Cutting Board & Sharp Knife – For trimming the pork and chopping any optional toppings. A good knife makes prep way easier.
• Measuring Cups & Spoons – For getting your spices, cider, and broth just right.
• Mixing Bowl – Handy for combining the dry rub before coating the pork.
• Tongs – Perfect for turning the pork and shredding it once it’s cooked.
• Forks or Meat Claws – Essential for pulling the pork apart into that tender, fall-apart texture.
• Serving Dish or Tray – For piling on sandwiches, tacos, or just enjoying straight from the crockpot.

Instructions

1. Prep the Pork

• Pat the pork shoulder dry with paper towels—this helps the rub stick better.
• Trim any excess fat if needed, but leave some for flavor and moisture.
• Set aside on a plate while you prepare the rub.

Pro Tip: Don’t skip drying the pork—moisture on the surface can prevent the rub from sticking properly.

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2. Make the Spice Rub

• In a small mixing bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne (if using).
• Stir until evenly mixed.

Pro Tip: Mix thoroughly so each bite has balanced flavor. I like using a whisk for this—it fluffs the sugar and spices perfectly.

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3. Coat the Pork

• Rub the spice mixture all over the pork shoulder, pressing gently so it sticks.
• Make sure every side is coated, including the ends.

Pro Tip: Don’t rush this step—massaging the rub into the meat really helps develop flavor while it cooks.

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4. Add Liquids to the Crockpot

• Pour apple cider and chicken broth into the bottom of your slow cooker.
• Add the apple cider vinegar and Worcestershire sauce, then gently place the pork shoulder in the liquid.

Pro Tip: The liquid shouldn’t cover the pork completely; just enough to keep it moist while cooking.

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5. Cook Low and Slow

• Cover the crockpot with the lid.
• Cook on low for 8–10 hours or on high for 4–6 hours, until the pork is fork-tender and easily shreds.

Pro Tip: Low and slow is the way to go—it gives the pork that melt-in-your-mouth texture you’re aiming for.

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6. Shred the Pork

• Carefully transfer the pork to a cutting board or large plate.
• Use two forks or meat claws to pull the meat apart into shreds.
• Return the shredded pork to the crockpot and mix with the cooking juices.

Pro Tip: Save the juices—they’re packed with flavor and keep the pork moist.

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7. Serve and Enjoy

• Pile the apple cider pulled pork onto buns, tacos, or a plate of roasted veggies.
• Top with coleslaw, pickles, or your favorite toppings.
• Drizzle some of the leftover cider sauce over the pork for extra flavor.

Pro Tip: For a crispy finish, you can broil the pulled pork on a baking sheet for 3–5 minutes before serving—it adds a nice texture contrast.

Tips and Tricks for Success

• Don’t skip browning the pork (optional but recommended): Searing the pork in a hot pan before adding it to the crockpot adds extra depth of flavor.
• Use a meat thermometer: Cook until the internal temperature reaches at least 195°F for perfect shredding.
• Layer flavors: Don’t just rely on the cider—spices, brown sugar, and vinegar all work together for a balanced taste.
• Avoid lifting the lid too often: Every time you open the crockpot, heat escapes and increases cooking time.
• Shred carefully: Let the pork rest for 10 minutes before shredding to retain juices.
• Adjust sweetness/tang: Taste the juices before serving; you can add a little more cider or a touch of honey if you like it sweeter.

Ingredient Substitutions and Variations

• Pork: If you don’t have pork shoulder, pork butt works just as well. Avoid lean cuts—they won’t stay as tender.
• Apple cider: Fresh apple juice can be used in a pinch, but the cider adds that signature fall flavor.
• Brown sugar: Coconut sugar or maple syrup works if you prefer a natural sweetener.
• Smoked paprika: Regular paprika is fine, but the smoked version adds that subtle smoky depth.
• Cayenne pepper: Skip it if you prefer no heat, or increase for a spicier twist.
• Optional toppings: Coleslaw can be swapped for pickled onions, sautéed apples, or even roasted peppers for variation.

Serving Suggestions

• I love piling this apple cider pulled pork onto soft sandwich buns and topping it with crunchy coleslaw—it’s the perfect mix of sweet, tangy, and creamy.
• Serve it over roasted fall vegetables for a lighter, low-carb option that still feels indulgent.
• Use it as a filling for tacos, with a sprinkle of fresh cilantro and a squeeze of lime—it adds a fun twist to taco night!
• Spoon it over baked potatoes and drizzle with a little of the leftover cider sauce—it’s comfort food at its finest.
• Pair it with a side of cornbread and a crisp apple salad for a full fall-inspired dinner spread.

Storage and Reheating Instructions

• Refrigerate: Store leftover pulled pork in an airtight container for up to 4 days.
• Freeze: Freeze in portions for up to 3 months; thaw in the fridge overnight before reheating.
• Reheat on stove: Warm in a skillet over medium heat with a splash of the cooking juices to keep it moist.
• Reheat in microwave: Place in a microwave-safe dish, cover, and heat in 1–2 minute intervals, stirring in between.
• Reheat in oven: Spread the pork in a baking dish, cover with foil, and bake at 325°F for 15–20 minutes until heated through.

Frequently Asked Questions

Can I use a different cut of pork?

Yes! Pork butt or shoulder works best because they’re fatty and tender. Leaner cuts may dry out during slow cooking.

Can I make this crockpot pulled pork ahead of time?

Absolutely! You can prep the pork and rub a day ahead and store it in the fridge. Slow cook as usual the next day.

How sweet is the apple cider flavor?

The apple cider adds a gentle sweetness and tang—it complements the savory spices without overpowering them.

Can I make this spicy?

Yes! Increase the cayenne pepper or add a dash of hot sauce to the cooking liquid for a kick.

How do I store leftovers?

Keep in an airtight container in the fridge for up to 4 days, or freeze portions for up to 3 months. Reheat gently with the cooking juices.

Can I cook this apple cider pork in an Instant Pot?

You can! Use the sauté function to brown the pork first, then cook on high pressure for about 60–70 minutes, followed by natural pressure release.

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Did you try this fall crockpot recipe? I’d love to hear how it turned out! Drop a comment below and share your favorite way to enjoy this apple cider pulled pork.