by WinnieAb
View
my 99 other recipes »
WinnieAb's Notes:
Expand
1 1/2 cup
sweet apple cider
Ask the
hotline about
this ingredient!
1 1/2 cup
hard apple cider
Ask the
hotline about
this ingredient!
1 cup
ketchup
Ask the
hotline about
this ingredient!
1/2 cup
brown sugar
Ask the
hotline about
this ingredient!
1 tablespoon
cumin
Ask the
hotline about
this ingredient!
1 tablespoon
paprika
Ask the
hotline about
this ingredient!
1 tablespoon
garlic powder
Ask the
hotline about
this ingredient!
3 tablespoons
hot sauce
Ask the
hotline about
this ingredient!
4
onions, peeled and sliced
Ask the
hotline 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 the
hotline about
this ingredient!
In a large bowl, mix together both ciders, ketchup, brown sugar, cumin, paprika, garlic power and hot sauce.
Ask the hotline about this step!Place half of the onions in the bottom of a 4 1/2- to 6-quart crockpot/slow cooker.
Ask the hotline about this step!Put the pork shoulder on top of the onions and pour the sauce over the pork. Top with the rest of the onions.
Ask the hotline about this step!Cover 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 the hotline about this step!With 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 the hotline about this step!While 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 the hotline about this step!Serve pulled pork with or without sandwich buns; delicious with cole slaw and/or cranberry chutney!
Ask the hotline about this step!I 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.
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
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.