Apple Cider Pulled Pork Recipe with Tangy Glaze

Apple Cider Pulled Pork delivers big flavor with very little hands-on time. This recipe uses boiled cider (also called apple molasses); you can purchase it or make your own by reducing plain apple cider until syrupy.

Every autumn I’m struck anew by the season’s beauty — the brilliant leaves, roadside stacks of squash and pumpkins, and that cool, bracing air under a pewter sky. It’s the small comforts that complete the season: a warm mug of mulled cider, a pumpkin spice chai latte, a cozy blanket and a good book while rain taps the windows.

And then there’s the smell of Apple Cider Pulled Pork cooking slowly on the stove or in the slow-cooker. It drifts through the house and welcomes you home like a warm hug.

Pulled Pork and Apple Flavour

Many recipes rely on apple cider vinegar, but boiled cider brings a sweeter, fuller apple flavor. That round sweetness pairs beautifully with pork and makes this pulled pork exceptionally versatile. Serve it on soft pretzel rolls, spoon it over mashed potatoes or polenta, add it to casseroles or soups, toss it into a salad, or pair it with roasted Brussels sprouts and bacon-fried apples and onions.

Simple Ingredients, Big Result

This dish is straightforward: a bone-in pork shoulder roast, boiled cider syrup (or mulled cider syrup), a couple of onions and some salt. Low-and-slow cooking yields pork so tender it practically falls off the bone. After cooking, strain and reduce the cooking juices, then whisk in a little Dijon mustard and honey to create a glossy, flavorful sauce. Toss the shredded pork in that sauce and you have a comforting taste of fall any time of year.

Make-Ahead and Storage

This slow-cooker pulled pork is ideal for making ahead. Cook the roast up to three days in advance and chill it well. When you’re ready to serve, remove any solidified fat from the juices, reduce the sauce, shred the cold pork, and reheat in a covered baking dish at 350°F until warmed through (about 45 minutes). Pour the finished sauce over the pork before serving. Leftovers freeze very well, so consider making a full roast.

Cook’s Notes

1. Bone-in pork shoulder gives the juiciest, most flavorful results. If unavailable, boneless pork shoulder is the next best option. Center-cut roasts work in a pinch but tend to be leaner and less flavorful.
2. Don’t skip the boiled cider syrup (apple molasses). It can be expensive to buy but is easy and inexpensive to make at home: simmer plain apple cider until reduced to a thick syrup. A gallon reduced down yields more than you need, but the syrup stores well and is handy for future dishes.
3. Onions: I like sliced thick and placed under the roast to form a flavor base, but you can also leave them whole. Both methods work; sliced onions give a slight edge in flavor.
4. Use your preferred whole-grain Dijon mustard. Homemade or commercial whole-grain Dijon both work well in the finishing sauce.

Apple Cider Pulled Pork

Follow the steps below for the printable recipe and a reliable method for great results every time.

1. Place the sliced onion slabs in the bottom of the slow-cooker. Set the pork shoulder on top, fat side down. Sprinkle with kosher salt and rub it in, then flip the roast so the fat side is up.
2. Pour one cup of boiled cider syrup over the roast. Cover and cook on low for 12 hours.
3. Using tongs, transfer the cooked pork to a large mixing bowl. It will be very tender—take care to avoid splashing hot juices.
4. Strain the pan juices into a saucepan and let sit for 10 minutes so the fat rises. Skim off as much fat as possible, then simmer the juices to reduce by about two-thirds. While the sauce reduces, shred the pork with your hands or forks, removing the bone and any excess fat. Keep the shredded pork warm in a casserole dish covered with foil.
5. When the pan juices are reduced, whisk in 1/2 cup mild honey and 3 tablespoons whole-grain Dijon mustard. Pour the finished sauce over the shredded pork and toss to coat. Serve immediately, refrigerate for up to three days, or portion and freeze for up to three months.

Slow-Cooker Apple Cider Pulled Pork

Tender, succulent pulled pork finished with a memorable sauce of boiled cider, honey, and Dijon mustard. This is fall on a plate.

Ingredients

• 2 onions, peeled and sliced into thick slabs
• 1 bone-in pork shoulder roast (6–9 pounds)
• 2 teaspoons kosher salt
• 1 cup boiled cider syrup (apple molasses)
• 1/2 cup mild honey
• 3 tablespoons whole-grain Dijon mustard

Instructions

1. Arrange onion slabs in the slow-cooker and set the pork on top, fat side down. Season with salt and flip so the fat side is up. Pour the boiled cider syrup over the roast, cover, and cook on low for 12 hours.
2. Transfer the pork to a large bowl with tongs, being careful as it will be very tender.
3. Strain pan juices into a saucepan, let sit 10 minutes, skim fat, and reduce the sauce by two-thirds. Shred the pork while the sauce reduces and remove the bone and excess fat.
4. Whisk honey and Dijon into the reduced pan juices, pour over the shredded pork, and toss to coat. Serve immediately or cool and freeze in portions for later.

Nutritional information is an estimate. Calculate nutrition using the exact ingredients you use if needed.

This post was originally published October 9, 2016. Updated January 2019.