Slow Cooker Apple Cider Pulled Pork

Name: Slow Cooker Apple Cider Pulled Pork
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 lbs bone-in pork shoulder (Boston butt); 1 cup apple cider (not apple juice); 1/4 cup apple cider vinegar; 1/4 cup light brown sugar, packed; 2 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp ground cumin; 1/2 tsp ground cinnamon; 2 tsp salt; 1 tsp black pepper; 1 large yellow onion, thickly sliced; 6 garlic cloves, smashed; 1 cup gluten-free BBQ sauce

Succulent pork shoulder slow-braised in apple cider with brown sugar and warm spices until it falls apart into juicy, tangy-sweet pulled pork. Perfect for sandwiches, tacos, or piled over mashed potatoes.

495 minEasyServes 8470 cal/serving

AmericanDinnerSlow CookerStandardHigh ProteinDairy-FreeGluten-FreeCorn-Free

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Ingredients

4 lbs bone-in pork shoulder (Boston butt)
1 cup apple cider (not apple juice)
1/4 cup apple cider vinegar
1/4 cup light brown sugar, packed
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1/2 tsp ground cinnamon
2 tsp salt
1 tsp black pepper
1 large yellow onion, thickly sliced
6 garlic cloves, smashed
1 cup gluten-free BBQ sauce

Instructions

1

Mix 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground cumin, 1/2 tsp ground cinnamon, 2 tsp salt, and 1 tsp black pepper in a small bowl to make a dry rub.
2

Pat 4 lbs bone-in pork shoulder (Boston butt) dry and rub the spice mixture all over the surface.
3

Place 1 large thickly sliced yellow onion and 6 smashed garlic cloves in the bottom of the slow cooker. Set the seasoned pork on top.
4

Pour 1 cup apple cider (not apple juice) and 1/4 cup apple cider vinegar around the pork. Sprinkle 1/4 cup packed light brown sugar over the top.
5

Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours, until the pork is very tender and reaches an internal temperature of 195-205°F (90-96°C) and shreds easily with forks.
6

Transfer pork to a cutting board. Remove and discard the bones, large fat pieces, and cooking liquid (or skim and reserve some for moistening). Shred pork with two forks.
7

Return shredded pork to the slow cooker. Stir in 1 cup gluten-free BBQ sauce and toss to coat. Serve on buns or as desired.

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Questions

How long does Slow Cooker Apple Cider Pulled Pork take?

As written, 495 minutes: 15 of prep and 480 of cooking. The longest single stretch is step 5, at 10 hours. That wait sits outside the stated prep and cook times, so plan around it.

What internal temperature should Slow Cooker Apple Cider Pulled Pork reach?

For Slow Cooker Apple Cider Pulled Pork, the target internal temperature is 205 F (about 95 C), given in step 5. A probe thermometer removes the guesswork.

Why pat it dry first in Slow Cooker Apple Cider Pulled Pork?

Step 2 reads: "Pat 4 lbs bone-in pork shoulder (Boston butt) dry and rub the spice mixture all over the surface." Surface water has to boil off before anything can brown. Drying at step 2 means the food sears in the first minute instead of steaming.

How much protein is in Slow Cooker Apple Cider Pulled Pork?

One serving (the recipe makes 8) has 67 g of protein in about 470 calories, alongside 40 g carbohydrate and 19 g fat, plus 3 g fiber and 670 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

Can I make Slow Cooker Apple Cider Pulled Pork ahead?

Yes, it takes well to being made ahead. Refrigerate what is left of Slow Cooker Apple Cider Pulled Pork within two hours and eat it within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

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