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Crockpot Apple Cider Pulled Pork taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Apple Cider Pulled Pork in the Crockpot

This pulled pork is flavored with apple cider, brown sugar, and mustard, slow cooked to tender perfection and served with a delicious thickened apple cider gravy. Perfect for sandwiches, mashed potatoes, or egg noodles, it's a comforting fall meal with a delightful sweet and tangy flavor.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings 16 people
Calories 379 kcal

Equipment

  • 1 Slow Cooker Crock-Pot Programmable Slow Cooker
  • 1 Fat Separator OXO 4-Cup Fat Separator or use a spoon to skim fat
  • 1 Saucepan For thickening sauce after cooking

Ingredients
  

Main ingredients

  • 3-4 pounds pork shoulder roast boneless
  • 2 Tablespoons dehydrated minced onion
  • 2 teaspoons garlic powder
  • ½ cup light brown sugar packed
  • 1 Tablespoon prepared mustard
  • 1 cup apple cider
  • ½ cup apple cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 Tablespoons cornstarch mixed with water to thicken sauce
  • 3 Tablespoons water mixed with cornstarch to thicken sauce

Instructions
 

Instructions

  • Put that pork shoulder straight into your crockpot, no fancy prep needed here.
  • Mix dehydrated minced onion, garlic powder, brown sugar, mustard, apple cider, apple cider vinegar, salt, and pepper in a small bowl until it’s all friendly and blended.
  • Pour this flavorful mix right over the pork. Cover it up, don’t peek just yet.
  • Set your crockpot on low and let it work its slow mojo for 8-10 hours until that pork gets tender pull ready.
  • When time's up, lift the pork out and shred with two forks. Dang, it falls apart like a dream.
  • Whisk cornstarch and water in a small bowl to a slurry, get ready for the sauce to thicken action.
  • Pour cooking liquid from the crockpot into a saucepan, bring to gentle simmer. Whisk in slurry, stir till sauce is thick and kiss-your-fork good.
  • Mix shredded pork back in the thickened sauce, then serve hot and be proud y’all.

Notes

Optional: Rub pork shoulder with salt and pepper and brown on all sides in a little oil on a hot skillet for extra flavor. Always use slow release for tender results. Serve on buns, mashed potatoes, rice, or egg noodles. Store leftovers properly and reheat with a splash of broth or water to keep sauce juicy.