Slow Cooker Apple Cider Pulled Pork (for Mark)

Mark from Idaho, this one’s for you! You asked for a recipe you could start before your morning meetings and forget about until dinner. Well, look no further! This Slow Cooker Apple Cider Pulled Pork is the perfect solution for your busy work-from-home days.

Just 20 minutes of prep time in the morning, and your slow cooker takes care of the rest. By dinnertime, you’ll have tender, flavorful pork that’s infused with the warm, cozy taste of apple cider. It’s an easy, delicious meal that’ll make your weeknights so much simpler.

Exact Ingredients List

Here’s what you’ll need to make this delicious apple cider pulled pork. The recipe is split into two parts – the dry rub and the main ingredients.

Dry Rub

For the dry rub, mix these spices in a small bowl:

• 1-2 tablespoons light brown sugar
• 1 tablespoon kosher salt
• 2 teaspoons ground pepper
• 1 teaspoon smoked paprika
• 1 teaspoon ground mustard
• ½ teaspoon cinnamon

The brown sugar amount can be adjusted based on how sweet you like your pork. Start with 1 tablespoon and taste the mix. If you want it sweeter, add the extra tablespoon.

Pulled Pork

For the main dish, you’ll need:

• 4 lb boneless Boston butt or pork shoulder
• 1 large sweet (Vidalia) onion, thinly sliced
• 4 cloves garlic, minced
• 2 sprigs fresh thyme, tied with twine
• 2 cups unsweetened apple cider
• 2 tablespoons apple cider vinegar

Make sure to use unsweetened apple cider for the best flavor. If you can’t find it, apple juice can work in a pinch. The fresh thyme adds a nice herbal note, but dried thyme can be used if fresh isn’t available.

Instructions

Mix the dry rub ingredients in a small bowl. Coat the pork evenly with the rub on all sides.

Spread sliced onions and minced garlic in your slow cooker. Place the seasoned pork on top, fat side up.

Pour apple cider and vinegar into the slow cooker. Add fresh thyme sprigs on top.

Cover and cook on low for 8 hours. The pork is done when it shreds easily with a fork.

Remove the pork and let it rest for 10 minutes. Shred the meat using two forks.

Strain the cooking liquid and skim off excess fat. Pour some juice over the shredded pork to keep it moist.

Serve the pulled pork on buns with your favorite barbecue sauce and coleslaw. You can also use it in tacos, salads, or sandwiches.

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven before serving.

Possible Substitutes List & Recipe Variations

Don’t have all the ingredients? No problem! You can easily swap things out in this recipe.

For the pork: Try using a pork loin or beef chuck roast instead.

Apple cider alternatives:

• Apple juice
• Chicken broth
• Beer

No apple cider vinegar? Use regular vinegar or lemon juice.

Spice it up by adding chili powder or cayenne to the rub. For a smoky flavor, mix in some liquid smoke.

Try these tasty variations:

• BBQ style: Add your favorite barbecue sauce at the end
• Mexican: Use chili powder and cumin in the rub
• Asian: Mix in soy sauce and ginger

No slow cooker? You can make this in a Dutch oven. Cook at 300°F for about 4 hours.

Want it sweeter? Add more brown sugar or a drizzle of maple syrup.

For a healthier version, trim excess fat from the pork before cooking.

Tips, Tricks & Storing

For the best flavor, rub the seasoning mix on your pork the night before. This allows the spices to really sink in.

Don’t skip trussing the pork. It helps the meat cook evenly and stay juicy.

If you’re short on time, cook on high for 4-5 hours instead of low for 8 hours.

Save the cooking liquid! It makes a great base for gravy or sauce.

To store, let the pork cool completely. Put it in an airtight container and keep it in the fridge for up to 4 days.

Freeze portions for quick meals later. Use freezer bags and squeeze out the air. It’ll stay good for up to 3 months.

Reheat in the microwave with a splash of apple cider to keep it moist. Or warm it in a skillet over low heat.

Try different toppings! Coleslaw, pickled onions, or BBQ sauce can add extra flavor.

Use leftovers in tacos, sandwiches, or on top of salads for easy meals.