Apple Cider Pulled Pork
Pigs love cleaning up the ground in an apple orchard. It seems fitting to simmer and serve pork and apple cider together. This is one of my favorite autumn meals, and it carries easily into winter. Busy with a day of hunting, stacking firewood, raking leaves, ice fishing, snowshoeing, snowmobiling or shoveling the driveway after a storm? Whatever it is that’s keeping you busy on these chilly days, Apple Cider Pulled Pork is the answer to “What’s for dinner?” It takes about 30 minutes total to prepare and then takes care of itself the rest of the day.
Vinegar in pulled pork doesn’t sound quite right but don’t skip this ingredient. It will help break down the pork so that it shreds well.
You can change up the recipe by adding shredded carrots, chives or green onions, or chunks of apple in the last hour of simmering.
A toasted sourdough roll is a great way to serve this pulled pork. The sauce isn’t as thick as a barbecue sauce so it needs a sturdy bread, or you’ll probably want to drain some of the cider before serving. Or, keep the cider sauce and eat this sandwich with a fork.
Sauerkraut, baked beans or coleslaw are great sides with apple cider pulled pork. Gundy, my co-host at On The Fire, didn’t have a slice of bread in the house. He cooked a fast-cooking rice in the unthicked sauce and serve the apple cider pulled pork over the rice. I can’t wait to try this!
Apple Cider Pulled Pork
- 1 Smoked Pork Butt
- 4 large Apples Peeled and sliced 1/4" thick
- 3 cups Apple Cider
- 1 cup ketchup
- 2-3 tablespoons Whole Grain Mustard
- 1-2 tablespoons molasses
- 2-3 tablespoons Worcestershire Sauce
- 4 tablespoons garlic Minced
- 1/4 cup Maple Syrup
- 1/4 cup Brown Sugar
- 1/4 cup Apple Cider Vinegar
- Place the pork butt in the crock pot first. In a bowl, mix the remaining ingredients together until the brown sugar dissolves. Pour over the pork butt. Simmer on high heat for three to four hours depending on the size of the pork butt. Remove the meat and set aside to allow it to cool enough for you to safely handle. Pour the liquid from the crock pot into a sauce pan and reduce until it reaches the desired thickness. This won't be as thick as a traditional barbecue sauce unless you thicken it with cornstarch. Shred the pork with forks and return it to the crock pot. Pour the thicker apple cider sauce over the pork, cover and reduce the heat to low to keep it warm until you're ready to eat.