Slow Cooker Apple Cider Pork (Printable Version)
# What You'll Need:
→ Main
01 -
1.8–2.3 kg pork shoulder
02 -
475 ml apple cider
03 -
60 ml apple cider vinegar
04 -
55 g brown sugar
05 -
2 teaspoons salt
06 -
1 teaspoon ground black pepper
07 -
1 teaspoon smoked paprika
08 -
1 teaspoon garlic powder
09 -
1 teaspoon onion powder
10 -
1 teaspoon ground cinnamon
11 -
0.25–0.5 teaspoon crushed red pepper flakes (optional)
12 -
2 bay leaves
13 -
1 large onion, thinly sliced
# Step-by-Step Directions:
01 -
Combine salt, black pepper, smoked paprika, garlic powder, onion powder, ground cinnamon, and crushed red pepper flakes in a small bowl. Mix thoroughly to create an even spice blend.
02 -
Pat the pork shoulder dry and generously coat on all sides with the spice rub, pressing to adhere.
03 -
Distribute the sliced onion evenly over the bottom of the slow cooker. Arrange the seasoned pork shoulder on top of the onions.
04 -
In a separate mixing bowl, whisk together apple cider, apple cider vinegar, and brown sugar until dissolved. Pour over the pork in the slow cooker. Place bay leaves into the liquid.
05 -
Cover and cook on low for 8–10 hours or on high for 5–6 hours, until the pork is exceptionally tender and easily shreds with a fork.
06 -
Transfer the cooked pork to a cutting board, discard any large pieces of fat, and shred the meat using two forks.
07 -
Strain the cooking liquid, discarding solids. Return the shredded pork to the slow cooker and moisten with some of the strained cooking liquid for desired juiciness.
08 -
Serve the apple cider pulled pork on buns, tacos, salads, or as preferred. Garnish or accompany as desired.
# Helpful Notes:
01 -
Generously season the pork for deep flavor penetration and consider searing the meat before slow cooking for enhanced flavor.
02 -
For extra aroma, add a whole cinnamon stick to the cooker or sliced apples for intensified apple notes.
03 -
Store leftovers in an airtight container, keeping some cooking liquid to maintain moisture. Refrigerate up to 4 days or freeze up to 3 months.
04 -
Reheat gently with a splash of apple cider or water to keep the meat succulent.