Get ready to experience the magic of slow cooking with this tantalizing recipe of Cider Pulled Pork. A fusion of savory and sweet, this dish is cooked to perfection in a concoction of apple cider and a specially crafted rub. Allow the slow cooker to do its magic as the flavors meld together, resulting in a tender, pull-apart pork that's sure to be a hit at your next gathering.
While most ingredients in this recipe are commonplace, there are a few items like pumpkin pie spice, liquid smoke, and hard apple cider that may require a trip to your local supermarket. Pumpkin pie spice gives a hint of warmth and sweetness to the rub, liquid smoke provides that smoky barbecue flavor without the need for a smoker, and hard apple cider lends a unique, crisp taste that elevates this dish from ordinary to extraordinary.
Ingredients for Cider Pulled Pork Recipe
brown sugar: This sweetener is a key ingredient in the rub, impacting a sweet undertone to the savory components and caramelizes beautifully when cooked.
kosher salt: A staple in any kitchen, it seasons the pork to accentuate its natural flavors.
pork shoulder: The star of the show, its fat content makes it the perfect cut for slow cooking.
hard apple cider: Adds a tangy sweetness to the pork while tenderizing it during the slow cook.
apple cider: Enhances the apple flavor in the dish.
tomato paste: Gives thickness and a rich flavor to the sauce.
garlic: Added to the sauce for its bold, pungent flavor.
ketchup: Provides a tangy sweetness to the sauce.
brown mustard: Adds a spicy complexity to the sauce.
apple cider vinegar: Brings acidity to the sauce, balancing out the sweet components.
worcestershire sauce: Adds depth and a savory note to the sauce.
liquid smoke: Gives the sauce a smoky flavor, akin to barbecued dishes.
pork stock: Used in the sauce, it enhances the overall pork flavor in the dish.
One reader, Esmeralda Champagne says:
This slow cooker cider pulled pork recipe is a game-changer! The pork turns out incredibly tender and flavorful, and the apple cider adds a delightful sweetness. The sauce is the perfect finishing touch. It's a hit every time I make it, and my family can't get enough!
Techniques Required for Making Slow Cooker Cider Pulled Pork
How to prepare the rub: Combine brown sugar, kosher salt, pumpkin pie spice, chili powder, black pepper, dry mustard, and cayenne pepper in a small bowl.
How to trim the pork shoulder: Remove any excess exterior fat from the pork shoulder.
How to massage the rub into the meat: Rub the prepared spice mixture onto the pork shoulder, ensuring it is evenly coated.
How to place the pork in the slow cooker: Put the rubbed pork shoulder in a 6-quart slow cooker.
How to pour in the ciders: Pour the hard apple cider and apple cider into the slow cooker, ensuring the liquid comes about ¾ of the way up the side of the meat.
How to set the slow cooker: Cover the slow cooker with the lid and set it to low heat for at least 8 hours.
How to cool the pork with the cooking liquid: Let the pork and cooking liquid cool completely while still in the slow cooker insert on the counter.
How to transfer the pork to a cutting board: Place the pork on a cutting board after it has cooled.
How to pour the cooking liquid into a separate storage container: Transfer the cooking liquid to a separate container for later use.
How to refrigerate the pork and the cooking liquid: Place the pork and cooking liquid in the refrigerator overnight or up to 3 days.
How to remove solidified fat from the pork and cooking liquid: Scrape any solidified fat from the outside of the pork and the surface of the cooking liquid.
How to shred the pork: Using your fingers or two forks, shred the pork either in the slow cooker, on a sheet pan, or on a cutting board.
How to pick out and discard any large pieces of fat: Remove any large pieces of fat from the shredded pork.
How to warm the shredded pork: Warm the shredded pork in the slow cooker on the low or warm setting or on a sheet pan covered with foil in a low oven.
How to measure out the leftover cooking liquid: Measure out two cups of the leftover cooking liquid for the sauce.
How to add the tomato paste and garlic to the saucepan: In a medium saucepan over medium heat, add the tomato paste and garlic, and whisk together for about 1 minute until fragrant.
How to whisk in the remaining sauce ingredients: Whisk in the ketchup, brown mustard, brown sugar, apple cider vinegar, Worcestershire sauce, liquid smoke, and kosher salt.
How to increase the heat and bring the sauce to a boil: Increase the heat to medium-high and bring the sauce to a gentle boil.
How to reduce the sauce: Reduce the sauce, whisking occasionally, for about 15 minutes until it has the viscosity of thick tomato soup.
How to taste and adjust the seasoning: Taste the sauce and adjust the seasoning as preferred.
How to reserve sauce for serving: Reserve about ½ cup of the sauce to serve in a small bowl alongside the pork.
How to pour the sauce over the pork: Pour the remaining sauce over the shredded pork, toss to combine, and serve.
How to serve the pulled pork: Place a pile of pork on top of buttered, toasted buns, top with pickles, pickled onions, or extra sauce, and enjoy.
How To Make Slow Cooker Cider Pulled Pork
Prepared in a slow cooker, this piquant, flavorful, and well-spiced Cider Pulled Pork is served with a tasty sauce, then piled on top of buttered buns.
Serves:
Ingredients
For Rub:
- 2½tbspbrown sugar,packed
- 2½tbspkosher salt
- 1½tsppumpkin pie spice,or 1 tsp cinnamon, ¼ tsp ground ginger, ¼ tsp ground cloves, and a dash of nutmeg
- 1½tspchili powder
- 1½tspfreshly ground black pepper
- 1tspdry mustard,ground
- ¼tspcayenne pepper
For Pork:
- 6lbspork shoulder,boneless, trimmed of excess fat
- 12ozhard apple cider,(1 bottle)
- 2cupsapple cider
For Sauce:
- 2tbsptomato paste
- 3clovesgarlic
- ¾cupketchup
- ½cupbrown mustard
- ⅓cupbrown sugar
- ¼cupapple cider vinegar
- ¼cupWorcestershire sauce
- 2tspliquid smoke
- ¾tspkosher salt
- 2cupspork stock,(leftover from braising)
Instructions
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In a small bowl, combine all of the ingredients for the rub.
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Trim your pork shoulder of excess exterior fat.
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Massage the rub into the meat.
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Place the pork in a 6-quart slow cooker. Pour in both ciders.
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The liquid should come about ¾ of the way up the side of the meat. The meat should not be completely submerged.
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Cover with the lid, and set the slow cooker to low heat for at least 8 hours.
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Let the pork with the cooking liquid cool completely while still in the slow cooker insert on the counter.
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Transfer the pork to a cutting board and pour the cooking liquid into a separate storage container.
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Transfer the pork back to the slow cooker insert and cover.
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Refrigerate the pork and the cooking liquid overnight or up to 3 days.
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When ready to serve the pork, remove it and the cooking liquid from the refrigerator.
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Scrape any solidified fat from the outside of the pork and the surface of the cooking liquid.
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Using the fingers or two forks, shred the pork.
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This can be done right in the slow cooker, on a sheet pan, or on a cutting board.
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Pick out and discard any large pieces of fat as you go.
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Warm the shredded pork in the slow cooker on the Low or Warm setting while you prepare the sauce.
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If the pork seems dry at any point, stir in a few tablespoons of the leftover cooking liquid.
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Alternatively, warm the pork on a sheet pan covered with foil in a low oven.
Sauce:
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Measure out two cups of the leftover cooking liquid.
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In a medium saucepan over medium heat, add the tomato paste and garlic.
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Whisk together and cook for about 1 minute until fragrant.
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Whisk in the remaining ingredients, finishing with the reserved 2 cups of cooking liquid.
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Increase the heat to medium high and bring to a gentle boil.
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Reduce the sauce, whisking occasionally, about 15 minutes until it has the viscosity of thick tomato soup, but not as thick as ketchup.
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Taste and adjust the seasoning as preferred.
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Reserve about ½ cup of the sauce to serve in a small bowl alongside the pork.
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Pour the rest of the sauce over the pork, toss to combine, and serve it to the masses.
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Place a pile of pork on top of buttered, toasted buns, top with pickles, pickled onions, or extra sauce, and dig in.
Recipe Notes
- The meat will release liquid as it cooks. A 6-quart slow cooker for 6 pounds of meat works well. If desired, double the recipe.
- If desired, the pork can be served as soon as it finishes slow-cooking. Remove the pork from the liquid and transfer the liquid to a measuring cup. Shred the pork and then keep it warm in the slow cooker or on a covered baking sheet in a low oven. Use 2 cups of the cooking liquid to make the sauce. Serve immediately.
- Refrigerating the pork whole, rather than shredded, helps keep it moist and prevents it from drying out too much until you’re ready to serve.
- The remainder of the sauce can be strained and saved for another purpose, or frozen for up to 3 months.
Nutrition
- Calories: 627.68kcal
- Fat: 41.42g
- Saturated Fat: 14.23g
- Trans Fat: 0.00g
- Monounsaturated Fat: 18.47g
- Polyunsaturated Fat: 4.52g
- Carbohydrates: 19.16g
- Fiber: 0.92g
- Sugar: 14.20g
- Protein: 40.77g
- Cholesterol: 161.03mg
- Sodium: 892.42mg
- Calcium: 68.71mg
- Potassium: 967.49mg
- Iron: 3.36mg
- Vitamin A: 17.16µg
- Vitamin C: 4.26mg
Helpful Technique Tip for Making Slow Cooker Pulled Pork
When shredding the pork, it's best to use two forks to pull the meat apart. This will give you more control over the size of the shredded pieces and will also help to remove any large pieces of fat. Additionally, shredding the pork while it's still warm can make the process easier as the meat will be more tender and easier to pull apart.
Time-Saving Tips for Making This Recipe
Prep ahead: Prepare the rub and sauce the night before and store them in airtight containers in the refrigerator. This will save time on the day of cooking.
Use a slow cooker liner: Consider using a slow cooker liner for easy cleanup and to save time on scrubbing the slow cooker insert.
Invest in a meat shredder: Using a meat shredder tool can significantly speed up the process of shredding the pork, saving time and effort.
Set up a shredding station: Create a dedicated space for shredding the pork, with all necessary tools and containers readily available to streamline the process.
Utilize a food processor: Use a food processor to quickly and evenly shred the pork, saving time compared to manual shredding.
Opt for pre-trimmed pork: Purchase pre-trimmed pork shoulder to save time on the initial preparation and trimming process.
Substitute Ingredients For Slow Cooker Cider Pulled Pork Recipe
brown sugar - Substitute with coconut sugar: Coconut sugar can be used as a healthier alternative to brown sugar, providing a similar sweetness and caramel-like flavor.
kosher salt - Substitute with sea salt: Sea salt can be used as a substitute for kosher salt, providing a similar level of salinity and enhancing the overall flavor of the dish.
pumpkin pie spice - Substitute with cinnamon, nutmeg, and allspice: A combination of cinnamon, nutmeg, and allspice can replicate the flavors of pumpkin pie spice, providing warmth and depth to the dish.
chili powder - Substitute with paprika and cayenne pepper: A mixture of paprika and cayenne pepper can replace chili powder, offering a balance of smokiness and heat.
dry mustard - Substitute with Dijon mustard: Dijon mustard can be used as a substitute for dry mustard, providing a tangy and slightly spicy flavor to the rub.
cayenne pepper - Substitute with smoked paprika: Smoked paprika can replace cayenne pepper, adding a smoky and slightly spicy flavor to the dish.
pork shoulder - Substitute with pork butt: Pork butt can be used as a substitute for pork shoulder, offering similar marbling and flavor for slow cooking.
hard apple cider - Substitute with apple juice and apple cider vinegar: A mixture of apple juice and apple cider vinegar can replace hard apple cider, providing a balance of sweetness and acidity.
apple cider - Substitute with apple juice: Apple juice can be used as a substitute for apple cider, offering a similar apple flavor to the dish.
tomato paste - Substitute with tomato sauce: Tomato sauce can replace tomato paste, providing a smoother consistency and a slightly diluted flavor.
garlic - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic, providing a concentrated garlic flavor to the dish.
ketchup - Substitute with tomato sauce and sugar: A mixture of tomato sauce and sugar can replace ketchup, offering a similar sweet and tangy flavor.
brown mustard - Substitute with Dijon mustard: Dijon mustard can be used as a substitute for brown mustard, providing a tangy and slightly spicy flavor to the sauce.
brown sugar - Substitute with maple syrup: Maple syrup can replace brown sugar, offering a rich and sweet flavor to the sauce.
apple cider vinegar - Substitute with white wine vinegar: White wine vinegar can be used as a substitute for apple cider vinegar, providing a similar level of acidity to the dish.
worcestershire sauce - Substitute with soy sauce and tamarind paste: A mixture of soy sauce and tamarind paste can replace Worcestershire sauce, offering a balance of umami and tangy flavors.
liquid smoke - Substitute with smoked paprika: Smoked paprika can replace liquid smoke, providing a smoky flavor to the dish.
pork stock - Substitute with chicken stock: Chicken stock can be used as a substitute for pork stock, offering a similar depth of flavor to the dish.
Best Ways to Present Cider Pulled Pork
- Elevate the pork: Gently pile the shredded pork on a buttered, toasted bun, ensuring that the pork is the star of the dish.
- Garnish with pickles and pickled onions: Add a touch of acidity and crunch by topping the pork with carefully placed pickles and pickled onions.
- Drizzle with reserved sauce: Artfully drizzle a small amount of the reserved sauce around the pork, adding a pop of flavor and visual appeal to the dish.
- Serve with a side of sauce: Present a small bowl of the reserved sauce on the side, allowing guests to customize the flavor to their liking.
- Accompany with a seasonal salad: Pair the cider pulled pork with a vibrant seasonal salad to provide a refreshing contrast to the rich and savory flavors of the main dish.
- Use artisanal buns: Select high-quality, artisanal buns to serve as the base for the pulled pork, adding a touch of sophistication to the presentation.
Essential Tools for Making Slow Cooker Pulled Pork
- Slow cooker: A slow cooker is a countertop kitchen appliance used for cooking food at a low temperature for an extended period. It's perfect for slowly cooking the pork to tender perfection.
- Small bowl: A small bowl is used to combine the ingredients for the rub before applying it to the pork shoulder.
- 6-quart slow cooker: A 6-quart slow cooker is the ideal size for cooking a 6 lbs pork shoulder with the apple cider.
- Cutting board: A cutting board is essential for transferring and shredding the cooked pork.
- Saucepan: A saucepan is used to prepare the sauce by combining and heating the ingredients.
- Whisk: A whisk is used to mix and blend the ingredients for the sauce.
- Sheet pan: A sheet pan is used for warming the shredded pork in the oven.
- Fork: Forks are used to shred the cooked pork before serving.
- Storage container: A storage container is used to store the cooking liquid after removing it from the slow cooker.
- Measuring cups and spoons: Measuring cups and spoons are used to accurately measure the ingredients for the rub and sauce.
Storing and Freezing Cider Pulled Pork
- Once the pulled pork has cooled to room temperature, transfer it to an airtight container or resealable plastic bag. If storing in a container, press a piece of plastic wrap directly onto the surface of the pork to prevent it from drying out. Refrigerate for up to 4 days.
- To freeze the pulled pork, divide it into portion-sized amounts and place them in freezer-safe containers or resealable plastic bags. Remove as much air as possible from the bags before sealing to prevent freezer burn.
- Label the containers or bags with the date and amount of pork inside. Freeze for up to 3 months.
- To reheat the frozen pulled pork, thaw it in the refrigerator overnight. Once thawed, transfer the pork to a saucepan or microwave-safe dish and heat it gently, stirring occasionally, until it reaches the desired temperature. If the pork seems dry, add a small amount of apple cider, chicken broth, or barbecue sauce to help moisten it.
- If you have leftover pork cooking liquid, store it separately in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. This flavorful liquid can be used to reheat the pork or as a base for soups, stews, or sauces.
- To store leftover pork sauce, allow it to cool completely before transferring it to an airtight container. Refrigerate the sauce for up to 1 week or freeze it for up to 3 months. Thaw frozen sauce in the refrigerator overnight and reheat it gently in a saucepan over low heat, stirring occasionally, until warmed through.
How To Reheat Pulled Pork Leftovers
The best way to reheat leftover slow cooker cider pulled pork is to use the same trusty appliance that cooked it in the first place: your slow cooker. Simply place the pork back into the slow cooker, add a splash of apple cider or chicken broth to keep it moist, and heat on low for 1-2 hours until warmed through.
If you're in a hurry, you can also reheat the pulled pork in the microwave. Place the pork in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals, stirring in between, until heated through. Be careful not to overheat, as this can dry out the meat.
For a crispy twist, try reheating your leftover pork under the broiler. Spread the pork out on a baking sheet, and place it under the broiler for 3-5 minutes, or until it starts to crisp up and develop some charred edges. Keep a close eye on it to prevent burning.
If you have a lot of leftover sauce, you can also reheat the pork on the stovetop. Place the pork and sauce in a saucepan over medium heat, stirring occasionally, until heated through. If the sauce seems too thick, add a splash of apple cider or chicken broth to thin it out.
For a hands-off approach, you can reheat the pulled pork in the oven. Preheat your oven to 350°F (175°C), place the pork in an oven-safe dish, cover with foil, and bake for 15-20 minutes, or until heated through. If you like a bit of crispy bark on your pork, remove the foil for the last 5 minutes of reheating.
Interesting Fact About Cider Pulled Pork
Pulled pork is a popular dish in the Southern United States, particularly in the Carolinas. It is often served at barbecues and gatherings, and its versatility makes it a favorite for many.
Is Making Cider Pulled Pork at Home Cost-Effective?
This slow cooker cider pulled pork recipe is quite cost-effective for a household. The use of pork shoulder and hard apple cider provides a hearty and flavorful meal for a family. The ingredients are relatively affordable and can be purchased in bulk, reducing the overall cost. The versatility of the dish also allows for leftovers, making it a budget-friendly option. The approximate cost for a household of 4 people is around $25-$30, making it an economical choice for a satisfying meal. Overall Verdict: 9/10.
Is This Pulled Pork Recipe Healthy or Unhealthy?
The slow cooker cider pulled pork recipe is a delicious and flavorful dish, but it may not be the healthiest option due to several factors:
- High sodium content: The recipe includes a significant amount of salt in the rub and sauce, which can contribute to high sodium intake.
- High sugar content: Brown sugar is used in both the rub and sauce, adding to the overall sugar content of the dish.
- Fat content: Pork shoulder is a fatty cut of meat, and while some fat is trimmed, the dish still contains a considerable amount of saturated fat.
- Processed ingredients: The recipe includes processed ingredients like ketchup, worcestershire sauce, and liquid smoke, which may contain added sugars and preservatives.
To make this recipe healthier, consider the following suggestions:
- Reduce the amount of salt and sugar in the rub and sauce, or opt for low-sodium and low-sugar alternatives.
- Use a leaner cut of pork, such as pork loin, to decrease the overall fat content.
- Trim as much visible fat from the pork as possible before cooking.
- Make homemade ketchup and worcestershire sauce using whole, natural ingredients to reduce the amount of processed components.
- Incorporate more vegetables into the dish, such as serving the pulled pork with a side of coleslaw or roasted vegetables.
- Use whole wheat or sprouted grain buns for added fiber and nutrients.
- Limit portion sizes and balance the meal with other nutrient-dense foods like fruits, vegetables, and whole grains.
Editor's Opinion on This Slow Cooker Pulled Pork Recipe
The slow cooker cider pulled pork recipe is a delightful combination of sweet and savory flavors. The use of apple cider and pork stock adds depth to the dish, while the pumpkin pie spice and chili powder in the rub provide a warm and aromatic essence. The method of slow cooking allows the pork to become tender and succulent, making it perfect for sandwiches or as a standalone dish. The sauce, with its balance of tangy, sweet, and smoky notes, complements the pork beautifully. Overall, this recipe offers a tantalizing culinary experience that is sure to impress.
Enhance Your Slow Cooker Cider Pulled Pork Recipe with These Unique Side Dishes:
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Why trust this Slow Cooker Cider Pulled Pork Recipe:
This slow cooker cider pulled pork recipe is a guaranteed crowd-pleaser, combining the rich flavors of pork shoulder with the sweetness of hard apple cider and apple cider. The carefully crafted rub, featuring a blend of brown sugar, pumpkin pie spice, and other spices, infuses the meat with irresistible depth. The slow cooking process ensures tender, juicy pulled pork that's bursting with flavor. The homemade sauce, made with tomato paste, garlic, and a medley of other ingredients, adds the perfect finishing touch. Trust this recipe to elevate your culinary experience and impress your guests.
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