Apple Cider BBQ Pulled Pork
If you love cozy, fall-inspired dinners, this Apple Cider BBQ Pulled Pork is going to be your new favorite crockpot recipe. It’s juicy, tender pork slow-cooked in apple cider, onions, and fresh apple slices, then finished with tangy barbecue sauce. The cider gives the pork a subtle sweetness, while a touch of chili powder and cayenne add just the right amount of warmth.
This recipe is perfect for game day, Sunday dinner, or meal prep because it makes a big batch that reheats beautifully. Plus, the slow cooker does all the heavy lifting.
If you love slow cooker meals like this, try my Crockpot Mojo Pork, French Onion Crockpot Roast, or my Classic Crockpot Roast for more comfort-food favorites.
The absolute best Apple Slicer, It’s literally a must have in any household.
Why You’ll Love This Recipe
- Sweet & Savory Balance – Apple cider + BBQ sauce = flavor bomb.
- Hands-Off Cooking – Toss it in the slow cooker and let it do the work.
- Crowd-Pleaser – Perfect for feeding a family or serving as sliders at a party.
- Versatile – Serve it on buns, over mashed potatoes, or even on mac & cheese.
Tips & Tricks
- Crispy Finish: Broil shredded pork on a baking sheet with sauce for 4–5 minutes until caramelized.
- Control the Heat: Add more cayenne or hot sauce when finishing if you want it spicier.
- Apple Boost: Use both sweet (Honeycrisp) and tart (Granny Smith) apples for flavor depth.
👝 How to Store Leftovers
Store in an airtight container for 3-5 days.
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🤔 Common Questions
Yes! Just use unfiltered apple juice (not apple cider vinegar). If it’s very sweet, reduce the brown sugar.
Pork shoulder (Boston butt) is ideal because it has enough fat to stay juicy and shred well. Pork loin works too, but it will be leaner and less tender.
Apple Cider BBQ Pulled Pork
Equipment
Ingredients
- 3 –4 lbs pork shoulder Boston butt
- ½ Tbsp kosher salt
- 1 tsp celery salt
- 1 tsp black pepper
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 Tbsp brown sugar optional, for caramelization
- 1 tsp chili powder
- ¼ tsp cayenne pepper adjust to taste
- 1 cup apple cider unfiltered, not vinegar
- ½ cup chicken broth or water
- 1 large onion sliced
- 2 apples cored and sliced (Honeycrisp or Gala work great)
- 2 cups barbecue sauce divided: 1 cup for cooking, 1 cup for finishing
- 1 –2 Tbsp apple cider vinegar to taste, added at the end
Instructions
Season the Pork
- Mix kosher salt, celery salt, pepper, paprika, garlic powder, onion powder, brown sugar, chili powder, and cayenne. Rub evenly over the pork shoulder.
Layer the Base
- Place sliced onions and apples in the bottom of the slow cooker. Set pork on top.
Add Liquid + Sauce
- Pour apple cider and chicken broth around the sides. Stir 1 cup of barbecue sauce into the liquid.
Slow Cook
- Cover and cook on low 8–10 hours or high 5–6 hours, until pork is fork-tender.
Shred the Pork
- Transfer pork to a cutting board, shred with two forks, discard excess fat.
Sauce It Up
- Drain most of the liquid, leaving about ½ cup with the onions and apples. Return shredded pork to the pot.
Serving Instructions
- You can either serve it up as is on mashed potatoes with the juices on it, Or you can set it up on a bun and add in the remaining 1 cup of barbecue sauce plus 1–2 Tbsp apple cider vinegar. Mix well.
Video
Fabulous!!!!! One of the best pulled pork recipes I’ve made. This will definitely be my go-to!! We used it for sandwiches. Directions easy to follow and the combinations of flavors divine!
Thank you so much for returning to give your review! I appreciate it so much and super happy you enjoyed ❤️
So happy you enjoyed ❤️