Apple Cider Pulled Pork (Slow Cooker)
Tender slow cooker pulled pork with apple cider, a brown sugar spice rub, and creamy slaw, piled on soft buns. Ten minutes of prep and the slow cooker does the rest.
Ingredients
Pork
- 4 to 5 lb boneless pork shoulder trimmed of excess fat
- 1 large yellow onion sliced
- 4 garlic cloves smashed
- 1 1/2 cups apple cider not hard cider
- 2 tbsp apple cider vinegar
Spice Rub
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper optional
For Serving
- 1/2 cup barbecue sauce
- 8 to 10 soft buns toasted
Creamy Slaw
- 14 oz coleslaw mix
- 1/3 cup mayonnaise
- 1 tbsp apple cider vinegar
- 2 tsp sugar
- 1/4 tsp salt
Instructions
Pork
- Mix the brown sugar, paprika, salt, pepper, garlic powder, onion powder, and cayenne. Pat the pork dry and rub the spice mixture all over it.
- Layer the onion and garlic in a 6-quart slow cooker and set the pork on top. Pour the apple cider and vinegar around the pork.
- Cover and cook on LOW for 8 to 10 hours or HIGH for 5 to 6 hours, until the pork shreds easily (about 195 to 205°F inside).
- Shred the pork and skim the fat from the cooking liquid. Stir in the barbecue sauce and about 1/2 cup of the liquid, adding more a splash at a time until juicy.
Slaw and Serving
- Whisk the mayonnaise, vinegar, sugar, and salt, then toss with the coleslaw mix. Chill until serving.
- Pile the pork on toasted buns and top with slaw.
Notes
- Leftover pork keeps in the fridge for 4 days or in the freezer for up to 3 months.
- Use unfiltered apple juice if you can’t find apple cider.
- No sear needed, but you can broil the shredded pork for 3 to 5 minutes for crispy edges.