This slow cooker pulled pork is epic! Let me tell you, it is sooooo awesome. The flavour is like a punch to your face. The smell is amazing. It’s cooked in the slow cooker for 5 hours so all day the smell that permeates throughout the house is undeniably freaking fantastic!
I’ve made pulled pork in the slow cooker a gazillion times before. This time, I’ve improved the recipe, but giving it a little more kick, a little more love and attention. The cider definitely adds a nice touch. How can you go wrong with cider and pork when pork and apples are such a classic combo!
Just the other week hubby and I visited my brother and sister-n-law’s place. My sister-in-law was talking about how they had pork in the slow cooker the night before for supper. Then, I started to think that it has been so long since I made that. My mind started wondering and I got a craving for pulled pork sandwiches…and now here we are 🙂
When hubby & I got married, we were given a slow cooker by a family friend. It is the most basic of slow cookers; it has ‘low’, ‘high’ and ‘warm’. There’s no digital stuff going on, no fancy features, it’s completely basic and, in my opinion, it’s the best slow cooker ever; I love that little machine. It has yielded some yummy goodness over the years and I wouldn’t part with it for any fancy, swanky, high-tech slow cooker. I guess there’s a lot of good meals cooked in that baby, and a lot of good memories and, to me, it’s just the best…especially when you get to make stuff like this!
Slow Cooker Pulled Pork With Cider
- 3.5-4 lb pork shoulder picnic roast -fat trimmed
- 1 tsp salt
- 1 tsp black pepper -half reserved for slow cooker
- 1 tsp chili flakes -or cayenne pepper
- 1 tsp mustard powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp chili powder
- 2 tbsp light brown sugar
- 2 onions -thinly sliced
- 1 can cider -your fav
- 1 bottle tomato sauce -or can of tomatoes, blitzed w/immersion blender
- 2 cloves garlic -minced
- 1/4 head red cabbage -shredded
- 1/4 cup red onion -chopped
- 1/4 cup cilantro -chopped
- 1/4 cup feta cheese -crumbled
- 6 hamburger buns
The day before you are going to cook your pork roast, mix up the rub and massage it into the meat - combine salt, black pepper (half of it), chili flakes, mustard powder, garlic powder, onion powder, chili powder and brown sugar. If you have a little food processor to combine, that would be awesome; if not, just stir to combine. Place the fat-trimmed pork on a dish and rub the mixture all around meat. Cover and place in the refrigerator until the next day when you are ready to put in the slow cooker.
Thinly slice onions and place on bottom of slow cooker; add remaining black pepper. Top with cider, tomato sauce and garlic. Carefully place the pork roast into the slower cooker, cover and cook on high for about 5 hours.
Once cooked, remove the roast from the slow cooker. The meat will literally be falling of the of the bone it'll be so tender! Place in a large bowl for shredding. Cover with foil.
Strain onions from sauce and place to one side.
Remove sauce from slow cooker and place in a pot and on the stove top simmer on medium low for about 30 minutes or so until it reduces slightly and thickens to about half.
Using two forks, shred pork; I like to leave some chunkier pieces in there for texture. At this point, you can mix the reduced tomato sauce mixture throughout the pork or you can leave for topping on the sandwich; it's pure preference.
Now, it's time to assemble your sandwich! On nice warm buns place a good serving of pork, top with reserved onions, sauce (if didn't mix through previously), cabbage, red onion, cilantro and feta. Enjoy!