Crockpot Apple Cider Pulled Pork recipes
This recipe prepares a succulent pulled pork using a slow cooker, infusing a boneless pork shoulder with the sweet and tangy notes of BBQ sauce and apple cider. The low and slow cooking method ensures incredibly tender, shreddable meat, perfect for sandwiches, tacos, or as a main dish. It's a straightforward, minimal-effort meal yielding maximum flavor.
Equipment
- 1 Slow Cooker Essential for low-and-slow cooking.
- 1 Tongs For handling the hot pork.
- 2 Shredding Forks Or specialized meat claws, for easy shredding.
- 1 Measuring Cup For accurate liquid measurements.
- 1 Cutting Board For shredding the pork and initial prep.
Ingredients
Main
- 4 lb boneless pork shoulder
- 1 cup BBQ sauce of choice I used Sweet Baby Ray's
- 1 cup Regular or Hard Apple Cider I used Angry Orchard
Instructions
- Place the boneless pork shoulder in the slow cooker.
- In a separate bowl, whisk together the BBQ sauce and apple cider.
- Pour the sauce mixture over the pork shoulder, ensuring it is well coated.
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the pork is fork-tender and easily shreds.
- Once cooked, carefully remove the pork shoulder from the slow cooker and place it on a clean cutting board or in a large bowl.
- Using two forks or meat claws, shred the pork into desired consistency. Discard any excess fat or gristle.
- Skim any excess fat from the cooking liquid remaining in the slow cooker.
- Return the shredded pork to the slow cooker and mix thoroughly with the remaining cooking liquid and sauce.
- Stir to combine, ensuring the shredded pork is evenly coated with the flavorful sauce.
- Serve warm, perhaps on buns, in tortillas, or alongside your favorite sides.
Notes
For a deeper flavor profile, consider searing the pork shoulder on all sides in a hot pan with a touch of oil before adding it to the slow cooker. This caramelizes the exterior, adding complexity. The choice between regular and hard apple cider impacts sweetness and tang; adjust your BBQ sauce accordingly. To achieve optimal tenderness, ensure the pork cooks until it literally falls apart with minimal effort. While the recipe suggests adding all ingredients at once, for a fresher BBQ sauce flavor, you could add about half a cup of the BBQ sauce towards the last hour of cooking, and then the remaining when shredding. Always rest the cooked pork for a few minutes before shredding to retain juices. Skim excess fat from the cooking liquid before mixing with the shredded pork for a cleaner finish. Serve on brioche buns with a crisp coleslaw for an elevated experience.