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Easy Crockpot Apple Cider Pulled Pork | Best Fall Recipe

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This easy crockpot apple cider pulled pork is incredibly tender and flavorful, made with simple ingredients like apple cider, pork shoulder, and warm spices. It’s the perfect hands-off dinner for fall, game days, or any cozy meal.

Ingredients

Scale
  • 3–4 pounds pork shoulder (pork butt)
  • 2 cups apple cider (not apple juice)
  • 1 large yellow or sweet onion, sliced
  • 4 cloves garlic, smashed
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar, packed
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper
  • Optional for serving: hamburger buns or slider rolls, barbecue sauce, coleslaw, pickles

Instructions

  1. Prep the Pork Shoulder: Take the pork shoulder out of the fridge about 20 minutes before starting. Pat it dry with paper towels. Trim off any thick, hard chunks of fat, leaving a thin layer (about ¼ inch).
  2. Make the Dry Rub: In a small bowl, combine brown sugar, smoked paprika, ground cumin, garlic powder, onion powder, salt, and black pepper. Stir together.
  3. Season the Pork: Sprinkle the dry rub all over the pork shoulder, patting it in to coat every surface. Let it sit while you prep the slow cooker.
  4. Sear the Pork (Optional but Highly Recommended): Heat a large skillet or Dutch oven over medium-high heat with a tablespoon of oil. Sear the pork for 3-4 minutes per side until deeply browned and crusty.
  5. Layer the Slow Cooker: Place sliced onion and smashed garlic cloves in the bottom of the slow cooker. Place the seared (or unseared) pork shoulder on top of the onions.
  6. Add the Liquid: Pour apple cider and apple cider vinegar around the pork (not directly over the top). The liquid should come about halfway up the sides of the pork.
  7. Cook Low and Slow: Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until the pork is fork-tender and shreds easily.
  8. Shred the Pork: Carefully transfer the cooked pork to a cutting board. Use two forks to shred into bite-sized pieces. Remove any large chunks of fat.
  9. Finish with the Cooking Liquid: Strain the cooking liquid through a fine-mesh strainer into a bowl. Skim off excess fat. Pour about ½ to 1 cup of the broth back over the shredded pork and toss to coat. Adjust salt and pepper to taste.
  10. Serve: Pile the pulled pork on buns, over rice, or as desired.

Notes

Searing the pork adds deep flavor but is optional. For a crispy finish, broil shredded pork for 3-5 minutes before serving. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: crockpot pulled pork, apple cider pulled pork, fall recipe, slow cooker pork, easy pulled pork

Find it online: https://shimmersnack.com/easy-crockpot-apple-cider-pulled-pork-best-fall-recipe/