It’s no secret pulled pork is one of my favorite foods. With the limited number of savory, dinner-type, meals on this site, there are now two pulled pork recipes. There are barely any recipes featuring meat! Clearly I’ve tried a lot of pulled pork, and this one goes down as one of the best ever. No lies.
I made this pulled pork for the St. Patrick’s Day Parade because it feeds a crowd and is easy to keep warm in the crock pot. Now you’re probably asking yourself why I didn’t make corned beef for St. Patrick’s Day. Here is the thing – I can’t stand the smell of corned beef. I have horrific memories of my mom cooking it all day growing up; the entire house smelled like corned beef. EWWWWW. The smell is repulsive and does not entice me to try any.
So I made pulled pork; my house, my rules! At least there was proper soda bread to hold the pulled pork. The ingredient list is long, but totally worth it! The set up and dry rub were easy and fast enough for me to do before work so the pork could cook all day. When I got home from work I let the pork cool for a couple hours and then I shredded and made the sauce. I poured the sauce over the shredded pork and placed everything in the refrigerator over night.
It was so easy the next morning to pull out the mixture, put it back in the crock pot, and heat up for the party. The pork was moist and flavorful from all the spices and apple cider. The meat fell off the bone when I was trying to pick it up and was so juicy. Not only did my guests enjoy the pulled pork, I enjoyed the leftovers all week in tacos and eggs! This is a recipe I will DEFINITELY be making again!
Apple Cider Pulled Pork
Adapted from Caramel Potatoes
Yield – 8-10 servings
2 yellow onions, thinly sliced
1 cup apple cider
2 tablespoons dark brown sugar
1 tablespoon chili powder
1 tablespoon salt
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon dry mustard
1/4 cup liquid smoke
5 lb bone-in pork shoulder
1/2 cup cooking liquid
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 (1 lemon) lemon juice
1 tablespoon hot sauce, I used Frank’s Red Hot
1 teaspoon liquid smoke
1/2 teaspoon smoked paprika
- Thinly slice the onions and place on the bottom of a slow cooker; pour the apple cider over the top.
- Mix together the brown sugar, chili powder, salt, cumin, smoked paprika, and the dry mustard in a small bowl until well combined.
- Spread the liquid smoke over the pork. Rub the dry mix of spices into the pork.
- Place the pork on top of the onions and cook for 10 hours on low.
- Turn off the slow cooker and the let pork rest for 2 hours.
- Remove the meat and shred with two forks. Set aside. Strain out the onions and set aside as well.
- Let the cooking liquid cool and skim off the fat. Measure 1/2 cup of cooking liquid and add it to a small sauce pan. Add in the other sauce ingredients and cook until well combined.
- Pour the sauce into the meat and mix to combine.
- I kept the meat and sauce in the crock pot on low for serving with the onions on the side. Add a splash of apple cider if the mix seems to be drying out.