Print

Easy Crockpot Apple Cider Pulled Pork Perfect Dinner

Easy Crockpot Apple Cider Pulled Pork - featured image
Print Recipe

This Easy Crockpot Apple Cider Pulled Pork is a simple, hands-off dinner that fills your home with the warm aroma of fall. With just 15 minutes of prep, the slow cooker transforms a humble pork shoulder into tender, flavorful pulled pork with a sweet-tangy apple cider glaze.

Ingredients

Scale
  • 3–4 pounds pork shoulder (pork butt)
  • 2 cups apple cider (unfiltered)
  • 1/2 cup chicken broth (low-sodium)
  • 1 large yellow onion, sliced
  • 4–5 garlic cloves, smashed
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar, packed
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cinnamon stick (optional)
  • 1 cup reserved cooking liquid (for finishing sauce)
  • 1/4 cup additional apple cider (for finishing sauce)
  • 1 tablespoon butter (optional, for finishing sauce)

Instructions

  1. Pat the pork shoulder dry with paper towels. In a small bowl, mix smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper. Rub the spice mixture all over the pork shoulder. Let rest while prepping aromatics.
  2. Place sliced onion and smashed garlic cloves in the bottom of a 6-quart or larger crockpot. Pour in apple cider, chicken broth, and apple cider vinegar. Sprinkle in brown sugar and add cinnamon stick if using. Stir gently.
  3. Place seasoned pork shoulder on top of onions and garlic, fat side up. Cover and cook on LOW for 8 hours or on HIGH for 5-6 hours. Do not lift the lid during cooking.
  4. Carefully transfer cooked pork to a large cutting board or baking sheet using tongs. Let rest for 5 minutes. Shred with two forks or meat claws into bite-sized pieces. Discard large pieces of fat and the cinnamon stick if used.
  5. Pour cooking liquid through a fine-mesh strainer into a small saucepan, pressing on solids. Discard solids. Let liquid sit, then skim off excess fat. Bring to a boil over medium-high heat, then reduce to a simmer. Cook 5-7 minutes until reduced by half and slightly syrupy. Stir in additional 1/4 cup apple cider and butter (if using). Adjust salt and pepper to taste.
  6. Pour about half of the reduced sauce over the shredded pork and toss to coat. Add more sauce as needed until pork is moist and glistening. Reserve remaining sauce for serving. Let rest 5-10 minutes before serving.

Notes

For deeper flavor, sear the pork shoulder in a hot skillet with oil before adding to the crockpot (optional). Shred pork while still warm for best texture. Do not oversauce; start with half the reduced liquid and add more as needed. Leftovers keep in the refrigerator for up to 5 days or freeze for up to 3 months. The flavors deepen overnight, so making this a day ahead is recommended.

Nutrition

Keywords: crockpot pulled pork, apple cider pulled pork, slow cooker pork, pulled pork recipe, easy pulled pork, fall dinner, game day food

Find it online: https://islatable.com/easy-crockpot-apple-cider-pulled-pork-perfect-dinner/