I’ve tried a lot of pulled pork recipes in my crockpot and this by far is my favorite. The pork pulls apart easily and the end result is amazing!!
A couple of tips…I use a big stainless steel bowl to sprinkle the liquid smoke on the roast(s). This catches the excess and allows you to rub it in a bit. Then I rub the dry spice combination on the meat whole holding it over this same bowl. Makes for easy cleanup :).
I have to buy two roasts to get the correct weight…my local grocery store always seems to have smaller roasts. I usually try for about 4 lbs.
I prefer to NOT add the onions back in the crockpot after pulling the pork…just my preference.
Other than that…I follow the recipe to a tea…turns out fabulous! I make sammies with the meat, serve on tortillas for pork tacos, or just serve it with other sides. The leftover meat freezes really well, too!
Enjoy!!
xoxo
Slow Cooker Pulled Pork with Apple Cider Sauce
Ingredients for the Pork
1 (4-6 pound) pork shoulder or pork butt, twine or netting removed (boneless or bone in – either works)
1/4 cup liquid smoke (hickory flavor – look for it by the barbecue sauces)
2 medium yellow onions, sliced thin
1 cup apple cider
2 tablespoons dark brown sugar
1 tablespoon chili powder
1 tablespoon salt
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon dry mustard
Ingredients for Apple Cider Sauce
1/2 cup pan broth (see instructions below)
1 1/2 cups apple cider
1/2 cup apple cider vinegar
1/2 cup dark brown sugar
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 tablespoon hot sauce (such as tabasco)
1 teaspoon hickory liquid smoke
1/2 teaspoon paprika
Instructions
Sprinkle 1/4 cup liquid smoke over all areas of the pork. Place onions in the bottom of slow cooker, add the 1 cup of apple cider.
Mix together the sugar, chili powder, salt, cumin, paprika and dry mustard. Rub the spice mixture over all areas of the pork and place the meat in the slow cooker. Cover and cook until the pork is fork tender and falls apart, about 5-8 hours on high, 6-10 hours on low. Mine takes about 5 hours on high, but every slow cooker is different.
Turn off the slow cooker and remove the pork to a cutting board. Pour the liquid from the slow cooker through a fine mesh strainer into a large bowl. Return the onions to the slow cooker. Use a spoon to skim and discard the fat from the surface of the strained cooking liquid. Add 1/2 cup of the skimmed liquid to a medium sauce pan and combine with the ingredients for the Apple Cider Sauce. Allow to simmer while you shred the pork.
If the pork has a bone, remove and discard it. Using 2 forks, shred the meat (discard large pieces of fat) and return the meat to the slow cooker.
Slowly stir in the sauce with the meat and onions until the meat is completely moistened. (You may not need all the sauce depending on how much meat you have).
Note: I used a 6 pound boneless pork shoulder and got approximately 11 cups of meat. Amount will vary, but this gives you an idea of how much to expect.
For pulled pork sandwiches, serve on buns and drizzle sandwich with your favorite barbecue sauce. Serve with coleslaw, pickles, jalapeños, or onions.
Instant Pot Directions:
Pressure cook for 60 minutes on high; let it manually release for 20 minutes. Release any remaining pressure before opening the lid.
I used this timing for 4 lbs of pork butt.
Just a Bunch of Crock 