Slow Cooker Apple Cider Pulled Pork Recipe

Slow Cooker Apple Cider Pork — tender, juicy pork simmered in a sweet-and-tangy apple sauce. This easy slow-cooker recipe is ideal for cozy fall meals.

No Pre-Cooking Needed

You don’t need to brown the pork before cooking. The slow cooker softens the meat and develops deep flavor with minimal prep — just a quick rub and the sauce ingredients.

Brown Sugar Rub

A simple brown sugar rub of kosher salt, packed brown sugar, and black pepper forms a sweet, savory crust on the pork. It adds texture and flavor without searing.

Key Ingredient: Apple Butter

Apple butter is the foundation of the sauce, giving it a concentrated apple flavor and sticky richness. Apple cider provides brightness and liquid, but apple butter brings depth and a robust finish.

Type Of Pork To Use For Slow Cooker Apple Cider Pork

This recipe is written for a 5-pound boneless pork butt (also called Boston butt). You can use a roast between about 3.5 and 5.5 pounds. If your roast is under 4 pounds, reduce the cooking time slightly.

If you find only a bone-in pork butt, that works too — remove the bone after cooking. Trim and discard at least half of the thick fat cap so the finished sauce isn’t overly greasy.

How Long To Cook Pork In A Slow Cooker

Cook the pork on HIGH for 6 to 7 hours or on LOW for 8 to 9 hours. The meat should be fork-tender and easy to shred when fully done.

Thicken The Sauce

To thicken the cooking liquid, transfer it to a saucepan and simmer until reduced to your liking. Alternatively, whisk 2–3 teaspoons of cornstarch with the same amount of cold water, stir into the hot sauce, and simmer a few minutes until it thickens.

More Easy Pork Recipes

• Peach Glazed Pork Roast
• Bourbon Apple Pork Chops
• Slow Cooker Garlic Butter Pork Roast
• Roasted Pork Loin with Mushroom Gravy
• Brown Sugar Garlic Pork Chops

Slow Cooker Apple Cider Pork

Servings:
8

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Slow Cooker Apple Cider Pork — tender, juicy pork in a sweet and tangy apple-flavored sauce. Perfect for cooler weather and easy to prepare.

Ingredients

• 1 cup apple cider
• 2/3 cup apple butter, divided
• 1/2 teaspoon ground mustard
• 3 tablespoons all-purpose flour
• 3 garlic cloves, minced
• 1 (5-pound) boneless pork butt roast, trimmed of some fat
• 3 tablespoons kosher salt
• 3 tablespoons packed brown sugar
• 1 teaspoon black pepper
• 3 sprigs fresh thyme
• 1 medium onion, sliced
• 1 tablespoon apple cider vinegar
• 1/4 to 1/2 teaspoon cayenne pepper

Instructions

• In a 6-quart (or larger) slow cooker, whisk together apple cider, 1/3 cup apple butter, ground mustard, flour, and minced garlic.
• Pat the pork butt dry. In a small bowl combine kosher salt, packed brown sugar, and black pepper, then rub the mixture all over the roast.
• Place the pork fat side down in the slow cooker. Scatter the sliced onion and thyme sprigs around the roast.
• Cover and cook on LOW for 8 to 9 hours or on HIGH for 6 to 7 hours, until the pork is very tender and shreds easily.
• Transfer the pork to a cutting board, tent with foil, and rest 15–20 minutes.
• Skim fat from the surface of the cooking liquid. Discard thyme sprigs and, if desired, strain out the onion slices. Return the remaining liquid to the slow cooker.
• Whisk the remaining 1/3 cup apple butter, apple cider vinegar, and cayenne into the liquid. Taste and adjust seasoning with salt and pepper.
• Pull the pork into large chunks with two forks. Pour the sauce over the meat and serve.

Notes

If you prefer thicker gravy, transfer the sauce to a saucepan. Mix 2–3 teaspoons cornstarch with an equal amount of cold water, whisk into the sauce, bring to a boil, and simmer until thickened.

Nutrition

Calories:
465
kcal

Nutrition information is automatically calculated and should be used as an approximation.

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