This slow cooker apple cider pulled pork recipe is an easy and versatile fall recipe. It's sweet but not cloying, savory but still cidery, and ready for the slow cooker in just 20 minutes.
- 4 lb boneless pork shoulder or boston butt
- 1.5 tsp kosher salt
- 1.5 tsp cracked black pepper
- 1 tsp smoked paprika
- 1 tsp ground mustard
- 1 large vidalia onion thinly sliced
- 4 cloves garlic smashed
- 2 sprigs fresh thyme chopped, tough woody stem pieces removed
- 2 c apple cider unsweetened for pale or whole 30
- 2 tbsp unfiltered apple cider vinegar
- In a small bowl, mix the salt, pepper, paprika and mustard. Using pieces of cotton kitchen twine, truss the pork along it's length, leaving about 2” between each section. Spread the rub over the pork evenly, coating all sides.
- Spread the onions over the bottom of the slow cooker, top the onions with the thyme and garlic, then pour the apple cider and apple cider vinegar over the onions. Nestle the seasoned pork shoulder on top of the onions. Cover and cook on low for 8 hours.
- Using scissors, cut the kitchen twine and gently remove it from the pork. Using two forks, gently shred the pork directly in the pot into large chunks. With tongs, toss the pork with the onions and the sauce.
- Alternatively, remove the pork from the crock pot with tongs and set aside. Strain the liquid into a sauce pot and bring to a boil over high heat. Reduce heat to low and simmer until the sauce is reduced by half. While the sauce is reducing, shred the pork and return it to the crock pot with the cooked onions. Pour the reduced sauce over the onions and pork, and toss to combine.
- This pulled pork can be served hot, room temperature, or cold. Store the leftovers in a sealed container in the fridge for up to a week, or in the freezer for up to 3 months.