Apple Cider BBQ Pulled Pork

Melissa Jo

5 from 2 votes

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.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 8 people

Course: Main Course

Cuisine: American

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

Equipment

1 Apple Slicer

Method

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.