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Slow Cooker Cider Pulled Pork
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
535 minutes
Satisfying slow cooker cider pulled pork perfect for parties or weekly meal prep. Enjoy with family and friends!
Ingredients:
  • For the rub:
  • 2 1/2 tablespoons brown sugar, packed
  • 2 1/2 tablespoons Kosher salt
  • 1 1/2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves, and a dash of nutmeg)
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 teaspoon ground dry mustard
  • 1/4 teaspoon cayenne pepper
  • For the pork:
  • 6 pound boneless pork shoulder, trimmed of excess fat
  • 1 (12-ounce) bottle hard apple cider
  • 2 cups apple cider
  • For the sauce:
  • 2 tablespoons tomato paste
  • 3 garlic cloves
  • 3/4 cup ketchup
  • 1/2 cup brown mustard
  • 1/3 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 1/4 cup Worcestershire sauce
  • 2 teaspoons liquid smoke
  • 3/4 teaspoon Kosher salt
  • 2 cups pork stock leftover from braising
Instructions:
  • Prepare the pork rub by mixing all the ingredients in a bowl. Trim excess fat off the pork shoulder and massage the rub onto the meat.
  • Place the pork in a 6-quart slow cooker and pour in both ciders until the liquid reaches 3/4 of the way up the side of the meat. Make sure the meat is not completely submerged. Cover with the lid and cook on low heat for at least 8 hours.
  • Chill the pork overnight: Allow the cooked pork and its cooking liquid to cool fully in the slow cooker insert on the counter. Transfer the pork to a cutting board, then pour the liquid into a separate container. Return the pork to the slow cooker, cover, and refrigerate both the pork and liquid for up to three days. Refrigerating the pork whole, rather than shredded, helps retain moisture and prevents it from drying out.
  • When ready to serve the pork, take it and the cooking liquid out of the fridge. Remove any solidified fat. Shred the pork using your fingers or forks directly in the slow cooker, on a sheet pan, or on a cutting board. Remove any large fat pieces as you shred.
  • Gently heat the shredded pork in the slow cooker on the Low or Warm setting as you get the sauce ready. Add a few tablespoons of the reserved cooking liquid if the pork appears dry. Another option is to warm the pork on a foil-covered baking sheet in a low oven.
  • Prepare the sauce: Use 2 cups of the reserved cooking liquid. Store the rest for later use or freeze for up to 3 months. In a medium saucepan over medium heat, combine tomato paste and garlic, cooking for 1 minute until fragrant. Stir in the rest of the ingredients, including the 2 cups of cooking liquid. Increase heat to medium high and gently bring to a boil. Reduce the sauce for about 15 minutes, stirring occasionally, until it reaches the consistency of thick tomato soup. Adjust seasoning to taste.
  • Serve the pork: Set aside 1/2 cup of sauce in a small bowl for serving. Pour the remaining sauce over the pork, mix well, and serve. Top buttered, toasted buns with a generous portion of pork and garnish with pickles, pickled onions, or additional sauce for added flavor. Enjoy your meal!

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