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This crockpot apple cider pulled pork transforms an ordinary pork shoulder into a mouthwatering centerpiece with minimal effort. The magic happens while you're away, as the meat slowly simmers in a sweet and tangy apple cider mixture, absorbing all those wonderful fall flavors until it becomes fork-tender and irresistible.
I first made this pulled pork during apple picking season when I had gallons of fresh cider and needed something hearty to feed my extended family. The kitchen filled with the most amazing aroma of apples and spices, and now my teenagers request it by name whenever the temperature drops below 60 degrees.
Ingredients
- Pork shoulder or butt: The marbling in these cuts breaks down during slow cooking, creating that melt-in-your-mouth texture we all crave. Look for well-marbled pieces with a nice fat cap.
- Apple cider: Provides natural sweetness and tenderizing properties. Use unfiltered cider when possible for the most robust apple flavor.
- Apple cider vinegar: Balances the sweetness and helps break down the meat fibers for maximum tenderness. The tanginess also cuts through the richness.
- Brown sugar: Enhances the caramelization and depth. Dark brown sugar works best for a more molasses-forward flavor.
- Paprika: Adds a subtle smoky undertone without overwhelming the apple flavor. Spanish paprika offers the best color and flavor.
- Garlic powder: Infuses the meat with savory notes that complement the sweetness. Fresh garlic can burn over long cooking times, so powder is ideal here.
- Cinnamon: Brings warmth and that quintessential fall feeling. Ceylon cinnamon offers a more complex flavor than cassia.
- Salt: Enhances all other flavors and tenderizes the meat. Kosher salt disperses more evenly than table salt.
- Pepper: Provides subtle heat and balance. Freshly ground is always best.
- Cloves: Adds depth and warmth. A little goes a long way.
- Nutmeg: Contributes a nutty aromatic quality that pairs beautifully with apple. Always grate fresh if possible.
- Buns: Soft brioche or potato rolls work best to cradle the juicy meat.
Step-by-Step Instructions
- Prepare the spice rub:
- Combine paprika, garlic powder, cinnamon, salt, pepper, cloves, and nutmeg in a small bowl, mixing thoroughly to ensure even distribution of the spices. Pat the pork shoulder dry with paper towels, which allows the spices to adhere better to the meat. Massage the spice mixture generously over all sides of the pork, pressing it into the meat to ensure maximum flavor penetration.
- Set up your slow cooker:
- Place the seasoned pork shoulder in the center of your crockpot, fat cap facing up if possible. This positioning allows the fat to melt down through the meat as it cooks, basting it naturally. Pour the apple cider and apple cider vinegar around the sides of the meat, not directly on top to avoid washing off your carefully applied spice rub. Sprinkle the brown sugar evenly over the top of the pork.
- Slow cook to perfection:
- Cover the crockpot with its lid and set to low for 8-10 hours or high for 4-5 hours. The longer, slower cooking yields the most tender results, so opt for the low setting if time permits. Resist the urge to lift the lid during cooking, as this releases accumulated heat and moisture and can add up to 30 minutes to your cooking time. Your pork is done when it reaches an internal temperature of 195°F and falls apart easily when prodded with a fork.
- Shred and sauce:
- Once the pork is cooked, carefully transfer it to a large cutting board or shallow dish, being gentle as the meat will be very tender. Allow it to cool slightly for about 10 minutes, which makes it easier to handle. Using two forks, pull the meat apart, removing and discarding any large pieces of fat. Meanwhile, skim excess fat from the top of the cooking liquid if desired. Return the shredded pork to the crockpot and stir to combine with the flavorful cooking liquid, allowing the meat to absorb the sauce for at least 15 minutes before serving.
- Serve and enjoy:
- Warm your buns slightly before adding a generous portion of the pulled pork. The contrast between the soft, slightly sweet bun and the savory, tender meat creates the perfect bite. For the ultimate experience, top with a spoonful of tangy coleslaw to add crunch and freshness that balances the rich, sweet pork.
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My favorite thing about this recipe is how the cinnamon and cloves transform what could be an ordinary pulled pork into something truly special. My grandmother always added these warming spices to her apple desserts, and incorporating them here creates the most wonderful nostalgia while making the whole house smell like fall comfort.
Make It Your Own
This pulled pork recipe is incredibly adaptable to your personal preferences. For a spicier version, add a teaspoon of chipotle powder or cayenne to the spice rub. If you prefer a smokier profile, substitute half the paprika with smoked paprika and add a tablespoon of liquid smoke to the cooking liquid. For a more savory direction, add a tablespoon of Dijon mustard and reduce the brown sugar by half. The beauty of slow cooking is how forgiving it is — you can adjust the flavors to suit your family's taste without compromising the tender texture.
Beyond The Sandwich
While pulled pork sandwiches are the classic serving suggestion, this versatile meat can star in countless other dishes. Try it piled high on nachos with pickled red onions and fresh cilantro for game day. Stuff it into baked sweet potatoes topped with a dollop of sour cream for a hearty dinner. Use it as a filling for enchiladas with a drizzle of the reduced cooking liquid instead of enchilada sauce. One of my family's favorites is breakfast hash — crispy potatoes topped with pulled pork and a fried egg makes weekend mornings something special.
Perfect Pairings
The sweet and tangy flavor profile of this apple cider pulled pork pairs beautifully with sides that offer contrasting textures and complementary flavors. Classic coleslaw adds crunch and freshness, while cornbread brings a sweet, crumbly texture that soaks up the delicious sauce. For a healthier option, roasted brussels sprouts with a touch of balsamic glaze provide a bitter note that cuts through the richness. Sweet potato fries seasoned with cinnamon echo the warming spices in the pork. For beverages, try a crisp hard cider, a wheat beer, or an unsweetened iced tea with a squeeze of lemon.
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Enjoy this savory and fall-inspired dish that blends comfort and flavor in every bite!
Frequently Asked Questions
- → Can I use a different cut of pork for this dish?
Pork shoulder or butt is ideal because of its high fat content, which keeps the meat moist during long cooking. You could substitute pork loin, but it may be slightly drier. If using loin, consider reducing cooking time by about 1-2 hours.
- → Can I make this in an Instant Pot instead of a slow cooker?
Absolutely! For an Instant Pot, use the same ingredients but cook on high pressure for about 60 minutes, followed by a 15-minute natural release. Then shred as directed.
- → What are good side dishes to serve with this pulled pork?
Classic pairings include coleslaw, potato salad, baked beans, corn on the cob, or mac and cheese. A crisp green salad with a vinaigrette dressing also provides nice contrast to the rich pork.
- → How can I store leftovers and how long will they keep?
Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions in freezer-safe bags or containers for up to 3 months. Reheat thoroughly before serving.
- → Can I add other flavors or ingredients to customize this dish?
Yes! Try adding sliced onions, diced apples, or a splash of bourbon to the slow cooker. You could also incorporate different spice profiles like chipotle powder for smokiness or red pepper flakes for heat.
- → What if my pulled pork comes out too liquidy?
If there's too much liquid after cooking, transfer the cooking juices to a saucepan and simmer to reduce into a thicker sauce before mixing back with the shredded pork. Alternatively, mix in a tablespoon of cornstarch slurry to thicken.