Slow Cooker Apple Cider Pulled Pork
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.
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 cloves garlic cloves, smashed
- 1 cup gluten-free BBQ sauce
Instructions
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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.
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2
Pat 4 lbs bone-in pork shoulder (Boston butt) dry and rub the spice mixture all over the surface.
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3
Place 1 large thickly sliced yellow onion and 6 cloves smashed garlic cloves in the bottom of the slow cooker. Set the seasoned pork on top.
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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.
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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.
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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.
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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.