by WinnieAb
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my 100 recipes »
WinnieAb's Notes:
Expand1 1/2 cup sweet apple cider Ask a question about this ingredient
1 1/2 cup hard apple cider Ask a question about this ingredient
1 cup ketchup Ask a question about this ingredient
1/2 cup brown sugar Ask a question about this ingredient
1 tablespoon cumin Ask a question about this ingredient
1 tablespoon paprika Ask a question about this ingredient
1 tablespoon garlic powder Ask a question about this ingredient
3 tablespoons hot sauce Ask a question about this ingredient
4 onions, peeled and sliced Ask a question about this ingredient
4 pounds pork shoulder, preferably organic and trimmed of fat (I find it easier to remove the layer of fat once it's cooked before you shred it, but you can remove it before you add it to the crock pot, if you like) Ask a question about this ingredient
In a large bowl, mix together both ciders, ketchup, brown sugar, cumin, paprika, garlic power and hot sauce.
Ask a question about this stepPlace half of the onions in the bottom of a 4 1/2- to 6-quart crockpot/slow cooker.
Ask a question about this stepPut the pork shoulder on top of the onions and pour the sauce over the pork. Top with the rest of the onions.
Ask a question about this stepCover slow cooker with lid and cook pork mixture on high for 4 hours (or on low for 8 hours), or until pork is very tender.
Ask a question about this stepWith tongs, transfer pork to large bowl. Turn crockpot to high, cover, and heat sauce to boiling to thicken and reduce slightly (alternatively, this can be done in a pan on the stove).
Ask a question about this stepWhile sauce boils, use 2 forks to pull pork into shreds. Return shredded pork to crockpot with the sauce and allow to cook for an additional 30 minutes on the high setting.
Ask a question about this stepServe pulled pork with or without sandwich buns; delicious with cole slaw and/or cranberry chutney!
Ask a question about this stepI love pulled pork in the slow-cooker! Once someone gave me a recipe to make it with Dr. Pepper (!) but I much prefer your idea of using cider.
I love pulled pork! What a great idea.
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
Oh wow, this looks like a wonderful recipe. I've just returned from vegetarianism, so you can imagine how good this looks to me. Have you ever made it on the stove or in the oven? Just wondering if I could modify--my crockpot is tiny.