Slow Cooker Apple Cider Pulled Pork
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.
Equipment
- Slow Cooker (Crockpot)
- Cutting board & sharp knife
- Measuring Cups & Spoons
- Mixing Bowl
- Tongs
- Forks or Meat Claws
- Serving Dish or Tray
Ingredients
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
Instructions
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.
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.
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.
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.
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.
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.
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.
Notes
Approximate Nutritional Value per Serving:
- Calories: 350–400 kcal
- Protein: 28–30 g
- Fat: 20–22 g
- Carbohydrates: 10–12 g
- Sugars: 6–8 g
- Fiber: <1 g
- Sodium: 400–500 mg