After last week I was pretty excited that Spring was on the way, but then this week’s forecast looks a bit bleak so I think you should go ahead and make this slow cooker pulled pork and pretend you’re at an actual barbecue in the sun. I really, really like pulled pork but I had never actually attempted to make it before (after trying this I’m questioning why on earth I didn’t make it earlier), but it’s super easy.
This recipe is super simple, just pork and spices cooked all day in the slow cooker with hard apple cider (you could totally use normal non-hard apple cider, or even apple juice, if you have that on hand, I just so happened to have the hard variety in the fridge). I shredded the meat when I got home from work and topped it with a tangy, smoky, homemade apple BBQ sauce (I used apple jelly and apple cider vinegar with spices, liquid smoke, and tomato paste) and coleslaw (my mom and grandma’s super easy recipe consisting of cabbage, vinegar, sugar, and mayo).
While I did take pictures of the process I’m opting not to post them because, well, a raw roast, piles of shredded meat, and brown sauces aren’t exactly the most appetizing things in the world, and I didn’t want the appeal of the sandwiches lessened in any way, they’re seriously amazing.
Serve it up anyway you like, sauce on top with coleslaw on the side, tossed in sauce and topped with coleslaw, in separate piles because you’re a weirdo who doesn’t like your food to touch, in a giant mashed up pile of delicious… I think you get the point, it’s delicious any way you wanna eat it (although it’s especially delicious with some of that hard apple cider to wash it down, just sayin’)!
Just look at that juicy, saucy, tangy delicious mess of a pulled pork sandwich.
Go make it, NOW! You can thank me later :p
- -5-6 lbs bone in pork shoulder - excess fat trimmed
- -12 oz. hard apple cider
- - Paprika
- -Chile Powder
- -Onion Powder
- -Garlic Powder
- -Salt & Pepper
- -6 oz tomato paste
- -3/4 cup apple jelly
- -1/2 cup apple cider vinegar
- -1/4 cup stock from the slow cooker (use a baster to avoid most of the fat)
- -1/2 tablespoon paprika
- -1 teaspoon chile powder
- -1 teaspoon onion powder
- -1 teaspoon garlic powder
- -1/2 teaspoon liquid smoke
- -1/2 teaspoon cayenne pepper (adjust according to your heat preference)
- -3/4 cup mayonnaise
- -1/2 cup apple cider vinegar
- -1/4 cup sugar
- -salt and pepper to taste
- -14 oz shredded cabbage
- -Buns or rolls
- -Sprinkle the pork with the spices and rub to cover
- -Place the spice covered pork in a slow cooker
- -Add the cider to the slow cooker
- -Cook on low for 8 hours
- -When done, remove from the pork to a tray or large plate and shred with a fork (the pork should be falling apart-tender)
- -Combine the tomato paste and jelly in a pot and heat until smooth
- -Add the rest of the ingredients and cook until combined
- -Whisk together the mayo, sugar, vinegar, and salt & pepper
- -Add the cabbage before serving and toss to coat
- -Toast the rolls and top with pork, BBQ sauce and coleslaw as desired
- -Both the BBQ sauce and the coleslaw dressing can be made ahead of time and stored in fridge, I like to keep the coleslaw dressing and cabbage separate and combine before serving
- -For the hard apple cider I used Angry Orchard Apple Ginger, but you can use any brand you like, or you can substitute regular apple cider or apple juice
- -If you don't like spicy food omit the cayenne pepper from the sauce
- -I personally like my coleslaw more tangy than sweet, however, when my grandma or my dad make it they use less vinegar and more sugar, you can adjust the ratios according to your preference
- -For the cabbage I used a pre-cut cabbage mix with carrots but you can use whatever you prefer
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