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Apple-Infused Pulled Pork
Ingredients
- 4-5 lbs Pork Shoulder (Boston Butt)
- 2 large Apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
- 1 large Onion, thinly-sliced
- 4 cloves Garlic, minced
- 1 cup Apple cider
- 1/4 cup Apple cider vinegar
- 1/4 cup Brown sugar
- 1 tsp Ground cinnamon
- 1/2 tsp Ground Allspice
- 1 tbsp Paprika
- 1 tsp Black pepper
- 1 tsp Salt
- 2 tbsp Olive oil
- 1 cup BBQ sauce
- Buns or Rolls
Instructions
- In a small bowl, mix together the paprika, black pepper and salt. Rub this mixture all over the pork shoulder.
- Heat the olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned, 4-5 minutes per side.
- In a slow cooker, layer the sliced onions and apples at the bottom. Add the minced garlic on top of the apples and onions. Then place the seared pork shoulder on top.
- In another bowl, mix together the apple cider, apple cider vinegar, brown sugar, cinnamon and allspice. Pour mixture over the pork in the slow cooker.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the pork is tender and can be easily shredded with a fork.
- Remove cooked pork from the slow cooker and place on a cutting board. Use two forks to shred the pork into bite-sized pieces.
- Return the shredded pork to the slow cooker and mix it with the cooked apples and onions. Let it sit for another 10-15 minutes on low.
- Serve the pulled pork on buns or rolls. You can add a drizzle of barbecue sauce if desired.
