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Easy Crockpot Apple Cider Pulled Pork: Best Fall Dinner

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This Easy Crockpot Apple Cider Pulled Pork is a simple, crowd-pleasing fall dinner. With just 10 minutes of prep, the slow cooker does all the work, delivering tender, flavorful pork with a perfect sweet-savory balance from apple cider.

Ingredients

Scale
  • 3–4 pounds boneless pork shoulder (pork butt)
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon mustard powder
  • 2 cups apple cider
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 cup barbecue sauce of your choice
  • Reserved cooking liquid
  • 8–10 brioche buns or hamburger buns
  • Optional toppings: coleslaw, pickles, extra barbecue sauce, sliced red onion

Instructions

  1. Trim the pork shoulder: Place the pork shoulder on a cutting board. Use a sharp knife to trim off any large, thick pieces of fat, leaving a thin layer (about 1/4 inch).
  2. Mix the dry rub: In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, and mustard powder. Stir together.
  3. Season the pork: Pat the pork shoulder dry with paper towels. Sprinkle the dry rub all over the pork, pressing it into every surface. Let it sit for 15-20 minutes if time allows.
  4. Make the cooking liquid: In the slow cooker, whisk together apple cider, apple cider vinegar, brown sugar, and Worcestershire sauce until the brown sugar dissolves.
  5. Add the pork: Place the seasoned pork shoulder into the slow cooker. It should be mostly submerged in the liquid. Put the lid on securely.
  6. Cook low and slow: Set the slow cooker to LOW and cook for 8-10 hours. Do not use the HIGH setting for best texture.
  7. Check for doneness: After 8 hours, test the pork by sticking two forks into the thickest part and twisting. If it shreds easily, it’s done. If not, cook another 30-60 minutes.
  8. Remove the pork: Using tongs, transfer the cooked pork to a cutting board or baking sheet. Let it rest for 5-10 minutes.
  9. Strain the cooking liquid: Pour the remaining liquid through a fine-mesh strainer into a fat separator or large measuring cup. Skim off the fat. Reserve about 1 cup of the defatted liquid.
  10. Shred the pork: Using two forks, shred the pork into bite-sized pieces. Remove any large pieces of fat.
  11. Add the finishing sauce: Return the shredded pork to the slow cooker (or a large bowl). Pour in 1 cup barbecue sauce and about 1/2 cup reserved cooking liquid. Toss until evenly coated. Adjust liquid as needed.
  12. Keep warm until serving: Set the slow cooker to WARM and let the pork sit for 15-30 minutes before serving.

Notes

For next-level flavor, sear the pork shoulder in a hot skillet with oil before adding to the slow cooker. Don’t skip the fat cap—leave a thin layer for moisture. Check doneness by texture (internal temp 200-205°F). Resist peeking during cooking. Shred while warm for best results.

Nutrition

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

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