Slow Cooker Apple Cider Pulled Pork
Slow Cooker Apple Cider Pulled Pork made with pork shoulder rubbed in warm spices on sliced onions and apples, topped with apple cider for the perfect sweet and savory dinner!
Servings: 6 servings
Calories: 382kcal
Ingredients
- 3-4 pound pork shoulder bone-in, trimmed
- 2 medium Vidalia onions sliced
- 4 medium granny smith apples cored, cut into 1-inch pieces
- 1 cup apple cider
- 2 tablespoons extra virgin olive oil
- 2 tablespoons brown sugar
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Add the apple and onion pieces to the bottom of the slow cooker. In a small bowl, whisk together the spices.
- Rest the pork over the apples, and sprinkle the spice mixture on top. Drizzle with the olive oil and use your hands to rub the seasoning into the pork.
- Pour the apple cider over everything, and close the lid of the slow cooker. Cook on low for 8 hours.
- Once time is up, open the lid and shred the pork with two forks, discarding the bone. Mix the shredded pork together with the apples and onions and serve.
Notes
Click on the time in the instructions to start a timer!
Storage
Refrigerate leftover pork in an airtight container for 3-4 days.
Freeze for 2-3 months in a freezer-safe container.
Cooking Tips
- Use a ladle to discard some of the liquid if there's a lot in there. You should leave some to keep the meat moist, but it shouldn't be soup.
- If your pork shoulder isn't shredding easily, it just needs more time in the slow cooker.
Nutrition
Calories: 382kcal | Carbohydrates: 34g | Protein: 28g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 93mg | Sodium: 315mg | Potassium: 798mg | Fiber: 4g | Sugar: 26g | Vitamin A: 290IU | Vitamin C: 12mg | Calcium: 61mg | Iron: 2mg
