Description
A simple, 5-ingredient slow cooker recipe that combines tart apple cider and sweet BBQ sauce with pork shoulder for a tender, fall-inspired meal that requires minimal effort.
Ingredients
Scale
- 3–4 pounds pork shoulder (Boston Butt)
- 1 cup 100% apple cider
- 1 large yellow onion, sliced
- 2 tablespoons whole grain mustard
- 1 cup sweet-and-smoky BBQ sauce
- 1 tablespoon kosher salt
- 1 teaspoon freshly cracked black pepper
- Optional: 1 teaspoon smoked paprika
- Optional: 3-4 garlic cloves, smashed
- Optional: 1 tablespoon brown sugar
Instructions
- Pat the pork shoulder dry with paper towels and trim large chunks of hard fat, leaving a thin layer.
- Season the entire roast generously with salt and black pepper, rubbing it in with your hands.
- Slice the onion into half-rings and place them at the bottom of the slow cooker to act as a rack.
- Place the seasoned pork shoulder on top of the onions.
- Pour the apple cider over the pork, then drizzle the whole grain mustard and BBQ sauce over the top.
- Cover and cook on LOW for 8-10 hours until the meat is tender and pulls apart easily with a fork.
- Remove the pork from the slow cooker and shred it using two forks.
- Discard the cooked onions and large pieces of fat.
- Ladle about 1 cup of the cooking liquid back into the bowl with the shredded pork and stir to combine.
- Taste and add more BBQ sauce if desired, then serve warm on toasted buns.
Notes
Use real apple cider, not apple juice, for the best flavor balance. Cook on low for the best texture. Reserve cooking liquid to mix back into the meat for moisture. Can be frozen for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 8-10 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Served on toasted bu
- Calories: 320
- Sugar: 10
- Sodium: 650
- Fat: 18
- Carbohydrates: 12
- Protein: 28
Keywords: pulled pork, crockpot recipe, slow cooker, apple cider, fall dinner, easy dinner, 5-ingredient recipe, pork shoulder, comfort food