Slow Cooker Apple Cider Pulled Pork Sandwiches with Crunchy Apple Slaw
Easy crockpot pulled pork for a crowd: pork shoulder rubbed with smoky brown sugar spices, slow-cooked in apple cider until fall-apart tender, tossed in barbecue sauce and piled on toasted buns with a crisp Honeycrisp apple slaw. Perfect for Halloween parties, game day and make-ahead dinners.
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Ingredients
Serves 10
- 2 tbsp packed light brown sugar
- 1 tbsp smoked paprika
- 2 tsp kosher saltfor the rub
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground mustard
- 1/4 tsp cayenne pepperuse 1/2 tsp if you like heat
- 4 lb boneless pork shoulder (Boston butt)excess fat trimmed, cut into 4 large chunks
- 1 large yellow onionthickly sliced
- 4 cloves garlicsmashed
- 1 cup apple ciderunfiltered, not apple cider vinegar
- 2 tbsp apple cider vinegarfor the pork
- 1 cup barbecue sauceplus more for serving
- 4 cups shredded green cabbageor one 14-oz bag coleslaw mix, skip the carrots if it includes them
- 1 cup shredded carrots
- 1 medium Honeycrisp applecored and cut into thin matchsticks
- 1/3 cup mayonnaise
- 2 tbsp apple cider vinegarfor the slaw
- 1 tbsp honey
- 1/2 tsp celery seed
- 1/4 tsp kosher saltfor the slaw
- 10 brioche or potato bunsor 24 slider rolls, split
- dill pickle chipsoptional, for serving
The method
In a small bowl, stir together the brown sugar, smoked paprika, 2 tsp kosher salt, black pepper, garlic powder, onion powder, ground mustard and cayenne.
3 minPat the pork chunks dry with paper towels and rub the spice mix all over them, pressing it into every side.
5 minScatter the sliced onion and smashed garlic in the bottom of a 6-quart or larger slow cooker. Set the pork on top in a single layer.
3 minWhisk the apple cider with 2 tbsp apple cider vinegar and pour it around the pork (not over it, so the rub stays put).
2 minCover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours, until the pork is fall-apart tender and shreds easily with a fork (about 195 to 205°F inside). Don't lift the lid during the first several hours.
480 minMake the apple slaw at least 30 minutes before serving: whisk the mayonnaise, 2 tbsp apple cider vinegar, honey, celery seed and 1/4 tsp salt in a large bowl. Add the cabbage, carrots and apple matchsticks, toss well and refrigerate until serving.
10 minMove the pork to a large bowl or cutting board and shred it with two forks, discarding any large pieces of fat. Strain the cooking liquid and skim off the fat from the top, saving the onions.
10 minReturn the shredded pork and onions to the slow cooker. Stir in 1 cup barbecue sauce and about 1/2 cup of the skimmed cooking liquid, adding more liquid if it looks dry. Cover and keep warm on LOW for 15 minutes so the pork soaks up the sauce.
15 minToast the buns cut-side down in a dry skillet or under the broiler for 1 to 2 minutes. Pile on the pulled pork, top with apple slaw and pickle chips, add an extra drizzle of barbecue sauce if you like, and serve.
5 min
Timings are a guide. Use the instruction and your own judgment as you cook.
Why this pulled pork works
This is the set-it-and-forget-it party main for late October: a smoky brown-sugar rub, a splash of real apple cider and a long, slow braise turn an inexpensive pork shoulder into juicy, tender pulled pork with almost no hands-on time. A crunchy Honeycrisp apple slaw cuts through the richness and echoes the cider. One 4-pound shoulder feeds 10 people as sandwiches or about 24 as sliders, so it’s perfect for a Halloween party, a game-day spread or a busy weeknight with leftovers.
Halloween party tip
Keep the finished pork on the slow cooker’s WARM setting for up to 2 hours so guests can serve themselves. Set the buns, slaw and pickles next to it and you have a build-your-own slider bar with zero last-minute cooking.
Make ahead and storage
- Make ahead: Cook and shred the pork up to 3 days ahead and refrigerate it in its sauce. Rewarm in the slow cooker on LOW for 1 to 2 hours or in a covered pot over medium-low heat, adding a splash of cider if it looks dry.
- Slaw: Dress the slaw up to 4 hours ahead. For longer, keep the dressing and vegetables separate and toss just before serving; cut the apple last so it stays crisp.
- Leftovers: Refrigerate pork up to 4 days. Freeze it in its juices for up to 3 months.
Swaps and variations
- Instant Pot: Use 3/4 cup cider, cook on high pressure for 60 minutes with a 15-minute natural release, then finish as written.
- Oven: Braise covered in a Dutch oven at 300°F for 3 1/2 to 4 hours.
- Bone-in shoulder: Use about 5 lb and add an hour on LOW.
- Leftover ideas: Pulled pork nachos, tacos, quesadillas or baked potatoes.
- Gluten-free: Serve on gluten-free buns or lettuce cups and use a barbecue sauce labeled gluten-free. Check labels on packaged ingredients such as barbecue sauce, spices and buns if you’re cooking for someone with celiac disease.
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