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This apple cider pulled pork is easy and delicious, made with soft meat and a sweet, tangy sauce. Slow cooker apple cider pulled pork, perfect with coleslaw and a fresh bun!
One of the few meals my whole family can agree on is pulled pork!! Even my pickiest eater seems to have very little trouble munching on pulled pork, as long as there are pickles present in the meal.
While I do love me an oven-roasted, slow-cooked pork shoulder, we usually do our pulled pork in the slow cooker since it is so much easier and takes very little time to get started in the mornings! The slow cooker just does all the magic for you, cooking it low and slow all day long.
Now THIS pulled pork is extra special, since it was created with my homemade apple cider! Just like my apple cider muffins. Sadly, I’m out of the cider now but at least I know I’ll have a lot more apples coming my way next summer!
How do you make apple cider pulled pork?
Truly a dump-n-go recipe, this pulled pork can be prepped in the morning and ready for dinner when you get home. There’s a few extra steps involved, including a rub that adds SO much flavor to the meat. Start your recipe in the morning (or at night) by rubbing the pork all over with my special seasoning mix, which includes:
- smoked paprika
- brown sugar
- salt
- garlic powder
- cinnamon
- chili powder
- dry mustard powder
Pour the apple cider, mixed with some extra cinnamon, into the slow cooker. Place the seasoned pork shoulder into the liquid, ensuring that the pork is not completely submerged. Cook the pork on low for 7-8 hours, or on medium for 4-5 hours, until the meat can be shredded easily with a fork.
About 30 minutes before you plan to eat, remove the pork from the slow cooker and place it on a cutting board. Shred the pork using two forks and then place the meat in a single layer on to a baking tray.
Broil the meat for 6-7 minutes at high in the oven to crisp things up.
While the pork is broiling, prepare the sauce.
Strain the juices leftover in the slow cooker into a measuring cup. In a saucepan or Dutch oven on the stove, whisk together:
- leftover slow cooker liquid
- apple cider vinegar
- tomato paste
- ketchup
- Worcestershire sauce
- mustard powder
- salt
- brown sugar
Let the sauce ingredients simmer for 10-15 minutes to thicken up before adding the broiled meat and stirring everything together.
You can serve the pork immediately from the stove or you can pour everything back into the slow cooker and keep it warm until you’re ready to enjoy!
What do you serve apple cider pulled pork with?
There are SO many things you can do with pulled pork! Some of my favorites:
- pulled pork tacos with slaw
- pork on a bun with slaw and pickles
- pulled pork wraps
- PULLED PORK NACHOS (my favorite use for leftover pulled pork)
- pizza with pulled pork – it is so good!
The options are literally endless! My kiddos love when I buy small slider buns (or make them if I’m feeling ambitious) and serve the pork that way, with pickles and slaw.
Is pulled pork freezer friendly?
Absolutely! Since we sometimes get sick of eating the same thing for days on end, if I’ve made a giant batch of this pulled pork, I’ll freeze it in a meal-sized portion (you determine how big that is for your family) in a freezer-safe container.
The best way to use it is to thaw it overnight in the fridge and then reheat it either on the stovetop the next day, or in the oven. It will keep in the freezer for up to 2 months, sealed correctly.
What is the best cut of meat for pulled pork?
I always use a pork shoulder. It has just enough fat to keep things moist and delicious, and it pulls apart beautifully once cooked. You can usually buy them in 3-4lb portions which I find makes enough for 2 meals (there are 5 of us).
If you want to use a much bigger cut of meat, just increase the amount of cider that you cook the pork in, and make a double batch of sauce!
Can you use apple juice instead of apple cider for this recipe?
While I highly recommend using apple cider for this pulled pork, if you can’t find any you could substitute with apple juice. You could also do half apple juice and half a beer (trust me, it goes well)! Just be sure to use natural – no sugar added – apple juice.
If you have any other questions about the recipe, never hesitate to drop a comment below or send me an email!
I hope you enjoy!
Love pulled pork? Try some of these other recipes!
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Apple Cider Pulled Pork
- Total Time: 8 hours
- Yield: 6–8 servings 1x
Description
This apple cider pulled pork is easy and delicious, made with soft meat and a sweet, tangy sauce. Slow cooker apple cider pulled pork, perfect with coleslaw and a fresh bun!
Ingredients
- 2 cups pure apple cider
- 1 tsp ground cinnamon
- 3–4lb boneless pork shoulder
Pork Rub
- 2 tsp smoked paprika
- 1 tbsp brown sugar
- 1 tbsp salt
- 1/2 tsp dry mustard
- 2 tsp chili powder
- 1 tsp ground cinnamon
- 1 tsp garlic powder
Sauce
- 1/2 cup apple cider vinegar
- 1 1/2 cups leftover slow cooker juice
- 2 tsp Worcestershire sauce
- 1 tbsp tomato paste
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 2 tsp mustard powder
- 1 tsp salt
- optional: 1 tsp liquid smoke
Instructions
- Pour the apple cider into a 6 or 8 qt slow cooker, stirring in the cinnamon. Pat the pork shoulder dry with a paper towel, then combine all of the pork rub ingredients together in a small bowl. Rub the seasonings thoroughly into all sides of the pork. Place the pork gently into the slow cooker, and place the lid on. Set the slow cooker to cook on low for 7-8 hours. If you will be away for longer than 8 hours, be sure your slow cooker is set to keep warm after the 8 hours is up.
- About 30 minutes before you’re ready to eat, remove the pork from the slow cooker and place the pork on to a cutting board. Use two forks to shred the meat, then place the meat in a single layer on a baking sheet. Place the baking sheet in the oven and broil on high for 6-7 minutes to crisp things up. Keep the meat warm in the oven while you prepare the sauce.
- Strain the leftover juice in the slow cooker into a measuring cup. Whisk together all of the sauce ingredients in a Dutch oven on the stove or in a large saucepan. Heat the ingredients just to the point of boiling, then turn the sauce down to low and let it simmer for 10-15 minutes or until the sauce has thickened up.
- Place the crisped-up meat in to the saucepan/Dutch oven, or combine everything together back in the slow cooker. Serve the meat immediately, or keep it warm in the slow cooker until you’re ready to eat! Make pulled pork sandwiches, tacos, pizza or nachos!
Leftover pulled pork can be stored, once cooled completely, in an airtight container in the fridge for 3-4 days or up to 2 months in the freezer. Thaw overnight in the fridge and reheat in the oven or on the stove.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: dinner
- Method: slow cooker
- Cuisine: american
I love what you did here! And I do have some apple cider still! Yay!
Oh yay! It is super flavorful!!
Oh, boy, it’s been WAY too long since I’ve made pulled pork. It’s time to pull out my slow cooker—your recipe looks terrific!
Thanks Liz!! I bet you’d love this recipe – it would make you want to have pulled pork a few more times!