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Spoon drizzling reduced apple cider sauce over the top of a toasted bun topped with shredded apple cider pulled pork and homemade apple coleslaw.
4.78 from 9 votes

Apple Cider Pulled Pork Recipe

This Slow Cooker Apple Cider Pulled Pork is an easy and delicious autumn dinner loved by the whole family. Simmered low and slow in a flavorful mixture of spices, Apple Cider, and onions, the result is tender, juicy, melt-in-your-mouth pulled pork perfect for sandwiches, salads, and tacos. 
Prep Time30 mins
Cook Time5 hrs
Total Time5 hrs 30 mins
Servings: 8 servings
Calories: 414kcal



For the Apple Cider Pulled Pork

  • 5 pounds boneless pork shoulder or pork butt
  • 2 tsp salt
  • 1 tsp pepper
  • 1.5 tsp smoked paprika
  • 1 tsp ground cinnamon
  • 2 yellow onions sliced
  • 2 tsp dijon mustard
  • 6 cloves garlic minced
  • 1 tbsp fresh thyme

    chopped with tough woody stems removed

  • 2.5 cups apple cider
  • 1/4 cup apple cider vinegar

For the Apple Cabbage Slaw

  • 2 tbsp whole grain mustard
  • 2 tbsp dijon mustard
  • 1/4 cup apple cider vinegar
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1/2 grapefruit juiced
  • 2 apples

    (I used Granny Smith), chopped into thin matchsticks

  • 1 green cabbage shredded
  • 1/4 cup parsley chopped
  • 1 cup green onions chopped

For Serving

  • Sandwich Buns (as many as needed)


For the Apple Cider Pulled Pork

  • Prepare the dry rub and truss the pork. In a small bowl mix together the salt, pepper, paprika, and cinnamon. Truss your pork along its length (on your own or ask your local butcher) using kitchen twine, leaving approximately 2-inches between each section. Sprinkle the dry rub over the entire surface of the pork and use your fingers to rub into the pork, coating evenly.
  • Prepare slow cooker. Add the sliced onions to a large slow cooker and mix with the mustard, garlic, and fresh thyme. Add the prepared pork directly on top of the onions and add the apple cider and apple cider vinegar.
  • Cook. Cover and cook on low for 8 hours or high for 5 hours.
  • Shred the pork. Use scissors to carefully cut and remove all twine from the pork. Discard. Allow pork to cool for several minutes before using two large forks (or your hands) to shred into chunks. Be careful as the pork will be very hot! You may shred the pork directly in the slow cooker with the onions and sauce or remove from the slow cooker to shred and transfer the sauce and onions to a small pot over medium heat to reduce until thickened. Once reduced to desired thickness, transfer back to the slow cooker and mix to combine with the pork.

For the Apple Cabbage Slaw

  • Prepare the dressing. In a medium mixing bowl whisk together the whole grain mustard, dijon mustard, apple cider vinegar, sugar, salt, pepper, and grapefruit juice. Season with additional salt and pepper, to taste. Set aside.
  • Combine the salad. In a large mixing bowl combine the shredded cabbage, apples, parsley, and chopped green onion. Drizzle with the prepared dressing and toss well to combine. Set aside.

Prepare the Sandwiches

  • Slice and toast sandwich buns. 
  • Place a generous scoop of the shredded pork onto the bottom bun and top with an equally generous scoop of the apple cider slaw. Top with the top half of the sandwich bun. Best enjoyed immediately.


Calories: 414kcal | Carbohydrates: 13g | Protein: 65g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 170mg | Sodium: 754mg | Potassium: 1215mg | Fiber: 1g | Sugar: 8g | Vitamin A: 226IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 3mg
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