Apple Cider Pulled Pork

This dish was very popular at the two harvest events I made it in mass quantities for during the fall of 2012, and with good reason. It’s addictively tasty. It’s also incredibly easy to make. Those two qualities are a great combination, frankly, that means an impressive dish that anyone can make. And, because I was making hundreds of pounds of it at a time, I can tell you that it scales up well for entertaining (just don’t try to scale it up as much as I had to, or you may go a little bonkers.) And because the pork cooks in the crock pot, you’re not tied to your kitchen stove all day.

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Apple Cider Pulled Pork

  • 2 lbs pork
  • 1 large onion, quartered
  • 3 apples, cored and sliced (skin on)
  • 2 c. apple cider
  • 1/4 c. apple cider vinegar
  • 1 c. ketchup, divided
  • 2 tbsp. whole grain mustard
  • 1 tbsp. molasses
  • 2 tbsp. Worchestershire sauce
  • 5 whole garlic cloves
  • 2 tbsp maple syrup
  • 1/4 c. brown sugar
  • 2 tbsp sriracha (or your favorite hot sauce, to taste)
  • salt & pepper to taste

In the bottom of a crock pot, place onions and apple slices. Place pork (I used ribs, because that was what I found the best deal on when I was shopping, but you can use a roast or loin) on top of the apples and onions. Sprinkle with salt and pepper. To the pot, add cider, vinegar, 1/2 c. ketchup, mustard, molasses, Worchestershire, garlic, and maple syrup. Cook on high for about 4 hours, or until fork-tender. Remove pork to a dish to shred with two forks, and strain liquid into a saucepan. To the liquid, add remaining ketchup, brown sugar and sriracha, and reduce by half. When the sauce has reduced and thickened, and the pork is shredded, return the pork to the sauce and serve on your favorite roll, with a spicy garlic dill pickle!

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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