Slow Cooker Apple Pulled Pork

Description

This Slow Cooker Apple Pulled Pork is a rich, comforting dish that perfectly blends savory and sweet flavors. The pork shoulder cooks slowly until it becomes incredibly tender and easy to shred, while the apples soften and release their natural sweetness into the sauce. The combination of apple juice, spices, and broth creates a deep, flavorful base that infuses every bite. This recipe is ideal for busy days since it requires minimal effort but delivers a hearty, satisfying meal. Serve it over mashed potatoes, rice, or in sandwiches for a versatile dish everyone will love.

IngredientsFor the Pork

• 2–3 lbs pork shoulder (pork butt)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika

For the Sauce

• 1 cup chicken broth
• 1/2 cup apple juice or apple cider
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced

For the Apples

• 3–4 medium apples (Honeycrisp, Fuji, or Gala), peeled, cored, and sliced
• 1 tablespoon butter
• 1 teaspoon cinnamon (optional)

Step-by-Step Instructions:

1. Prepare the pork: Pat the pork shoulder dry with paper towels. Season it evenly with salt, pepper, garlic powder, and paprika to build a flavorful base.
2. Make the sauce: In a mixing bowl, whisk together the chicken broth, apple juice, soy sauce, brown sugar, Dijon mustard, and minced garlic until well combined.
3. Layer the slow cooker: Place the sliced apples at the bottom of the slow cooker and dot them with butter to enhance richness.
4. Add the pork: Place the seasoned pork shoulder on top of the apples.
5. Pour the sauce: Evenly pour the prepared sauce over the pork, ensuring it coats the meat.
6. Cook: Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the pork is fork-tender and fully cooked.
7. Shred the pork: Remove the pork from the slow cooker and shred it using two forks.
8. Combine and finish: Return the shredded pork to the slow cooker, mix it with the sauce and apples, and cook for an additional 15–20 minutes.

Tips, Notes & Q&A:

• Can I sear the pork first? Yes, searing adds extra depth and richness to the flavor.
• What apples are best? Firm apples like Honeycrisp or Fuji hold their shape and texture.
• How to thicken the sauce? Remove the lid during the last 20–30 minutes of cooking to reduce excess liquid.
• Serving ideas: Serve over rice, mashed potatoes, or use as a filling for sandwiches.
• Storage: Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Servings & Nutrition (Approximate):

• Servings: 6
• Calories: ~420 per serving
• Protein: 32g
• Fat: 20g
• Carbohydrates: 25g
• Sugar: 15g