3 to 4 pounds boneless pork shoulder (pork butt), trimmed of excess hard fat
2 cups apple cider (not vinegar)
2 large apples, cored and sliced (any sweet variety like Gala or Honeycrisp)
1/2 cup light brown sugar, packed
Directions
Lay the sliced apples in an even layer on the bottom of a 5- to 7-quart slow cooker. This creates a sweet, soft bed that keeps the pork extra moist as it cooks.
Place the pork shoulder on top of the apples. If there is a thicker fat cap on one side, place that side facing up so it can baste the meat as it cooks.
Pork shoulder resting over sliced apples in a slow cooker
Sprinkle the brown sugar evenly over the top and sides of the pork roast. Pat it on gently so it sticks; this will help form that glossy, sticky-sweet glaze as it melts into the juices.
Pour the apple cider around the sides of the pork (not directly over the top so you don’t wash off the brown sugar). The liquid should come about halfway up the roast.
Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and easily pulls apart with a fork. Low and slow will give you the softest, most pull-apart texture.
Brown sugar and apple cider being added to pork roast
Once the pork is done, use two large forks to gently pull it into big, soft shreds right in the slow cooker. Stir the shredded meat with the cooked apples and juices so everything gets coated in the sweet, amber glaze.
If you’d like the juices a bit thicker and stickier, remove the lid and turn the slow cooker to HIGH for 15 to 20 minutes, stirring occasionally, until the liquid reduces slightly and clings to the pork and apples.
Taste and adjust sweetness if needed by stirring in an extra tablespoon or two of brown sugar, or balance it with a small splash of additional apple cider. Serve the pork hot, spooning plenty of the apples and glossy juices over the top.
Variations & Tips
Use pork loin: For a leaner option, you can use a 2 1/2- to 3-pound pork loin instead of shoulder. Cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4, checking earlier so it doesn’t dry out. It won’t be quite as rich as shoulder but will still shred nicely in the cider.
Swap the apples: Any sweet apple works—Gala, Fuji, Honeycrisp, or Pink Lady. If you only have tart apples like Granny Smith, keep the brown sugar as written for balance.
Shredded pork being pulled apart with forks in the slow cooker
Cider options: If you can’t find fresh apple cider, use unsweetened apple juice and add an extra tablespoon of brown sugar. Avoid apple cider vinegar here; it’s too sharp for this recipe.
Make-ahead and meal prep: This is one of my favorite Sunday prep recipes. Cook the roast, then portion the shredded pork and apples into containers with some of the juices. It reheats beautifully in the microwave or on the stovetop with a splash of extra cider or water, and you can freeze portions for up to 3 months.
Add gentle spice: Serve the finished pork with a sprinkle of ground cinnamon or a pinch of nutmeg at the table for a warmer, more spiced flavor without changing the four-ingredient base.
Crisp edges: For a little texture, spread some of the shredded pork and apples on a sheet pan and broil for 3 to 5 minutes until the tips caramelize, then spoon the extra slow cooker juices over before serving.
Leftover ideas: Use the pork in tacos with a crunchy slaw, layer it on grilled cheese sandwiches with sharp cheddar, or spoon it over baked sweet potatoes for an easy weeknight dinner.
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