Slow Cooker Apple Cider Pork

This slow cooker apple cider pulled pork fills your kitchen with a sweet and savory fragrance while delivering incredibly tender, juicy meat. It is one of those cozy meals I crave every fall and is so simple to prepare. Whether you pile it onto buns, tuck it into tacos, or serve it as the centerpiece of a hearty dinner, you will want to make this recipe on repeat.

I made this during apple picking season and was surprised how the house smelled like a bakery all day. Even picky eaters in my house could not resist going back for seconds.

Ingredients

• Pork shoulder: gives you meltingly tender meat due to its marbling and richness. Ask your butcher for a piece with good fat cap for best results
• Apple cider: adds natural sweetness and moisture while pairing perfectly with pork. Look for fresh cider from a local orchard or a high quality brand in season
• Apple cider vinegar: provides a gentle tang that keeps the dish from getting too sweet and balances the flavors. For best results, choose a vinegar that is not too harsh or sharp tasting
• Brown sugar: adds a hint of caramel flavor and deepens the savory notes. Try to use dark brown sugar for extra depth
• Salt and black pepper: season the meat simply so all other flavors can shine. Use freshly ground pepper and kosher or sea salt for improved taste
• Smoked paprika: contributes a gentle smoky note without overwhelming the apple cider. Spanish paprika is a great choice
• Garlic powder and onion powder: are pantry staples that round out the savory base. Make sure they are fresh for full flavor
• Ground cinnamon: provides a subtle warmth that highlights the autumn vibe. Try to use real Ceylon cinnamon if available
• Crushed red pepper flakes: add just a touch of heat if you want some zing. Use a small pinch at first and add more to taste after cooking
• Bay leaves: infuse the braising liquid with a gentle herbal aroma. Always remove them before serving
• Large onion: adds sweetness and serves as the flavor foundation in the slow cooker. Select a fresh, firm onion and slice it thinly for best results

Step-by-Step Instructions

Mix the Spice Rub:

Mix together salt black pepper smoked paprika garlic powder onion powder ground cinnamon and crushed red pepper flakes in a small bowl. Rub this mixture evenly over every surface of the pork shoulder making sure you work it into all the crevices for maximum flavor.

Layer the Onions and Pork:

Scatter sliced onions across the bottom of your slow cooker. Set the seasoned pork shoulder right on top with the fattiest side facing up to let the juices baste the meat.

Prepare the Braising Liquid:

In a separate bowl, whisk together apple cider apple cider vinegar and brown sugar until dissolved. Pour this mixture all over the pork and onions making sure it covers most of the meat. Nestle the bay leaves into the liquid.

Cook the Pork:

Cover the slow cooker and cook on low for eight to ten hours or on high for five to six hours until the pork is very tender and shreds easily with two forks.

Shred the Pork:

Carefully remove the pork shoulder and set it on a cutting board. Use two forks to shred the meat into bite sized pieces discarding any large pieces of fat as you go.

Strain the Liquid:

Pour the cooking liquid through a fine mesh strainer discarding bay leaves and onion pieces. Return the shredded pork to the slow cooker and add some of the cleared liquid back in to keep everything deliciously moist.

Serve the Pork:

Serve the pulled pork piled high on soft sandwich buns in tacos over salads with roasted potatoes or however you like best. Spoon a little extra juice over the top for even more flavor.

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I have always loved how the apple cider soaks right into the pork as it cooks making each bite juicy and flavorful. My favorite moment was serving this to family on a crisp autumn evening while we shared stories around the table.

Storage Tips

Cooled pulled pork will keep in an airtight container in the fridge for up to four days. Make sure to save some of the cooking liquid to keep it moist and flavorful. This also freezes incredibly well. Pack the shredded meat and some juice into freezer bags or containers and store for up to three months. To reheat simply thaw overnight and warm gently with a splash of cider or water.

Ingredient Substitutions

If you cannot find pork shoulder pork butt also works very well due to its marbling. For a lighter option try using boneless skinless chicken thighs. If fresh apple cider is out of season use an unsweetened bottled variety but avoid apple juice which is typically too sweet. You can swap brown sugar for maple syrup or honey for a different twist.

Serving Suggestions

I love to pile this on soft potato buns with a crunchy apple slaw or serve alongside mashed potatoes and roasted vegetables for a comforting autumn feast. It is also delicious in tacos topped with quick pickled onions or simply over steamed rice for a quick weeknight dinner.

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Cultural and Historical Context

Slow cooked pulled pork has roots in American barbecue traditions particularly in the South where pork is a staple protein and slow cooking results in unmatched tenderness. Using apple cider and spices brings in the flavors of autumn in places where apple harvests are a seasonal highlight making this dish a true celebration of fall.

Commonly Asked Questions

→ What cut of pork is best for this dish?

Pork shoulder is ideal due to its marbling, which breaks down during slow cooking and creates tender, juicy meat.

→ Do I need to sear the pork before cooking?

Searing is optional but recommended for added depth of flavor. Brown all sides in a hot skillet before adding to the slow cooker.

→ Can I use hard apple cider instead of regular?

Yes, hard apple cider brings a deeper, more complex apple flavor. Add it in place of regular apple cider for a twist.

→ How do I prevent the pork from drying out?

Keep some of the strained cooking liquid with the pork during storage and reheating for moist, flavorful results.

→ What are some serving ideas?

Enjoy the pork on toasted buns, in tacos with pickled onions, over rice, or as a topping for salads and loaded fries.

→ How long does it keep and can I freeze it?

Refrigerate leftovers up to 4 days, or freeze for up to 3 months. Thaw in the fridge and reheat gently with extra liquid.