Cozy Crockpot Pulled Pork Recipe with Easy Tangy Apple Cider Slaw
A comforting slow-cooked pulled pork paired with a tangy apple cider slaw, perfect for cozy dinners and easy entertaining.
- Prep Time: 15 minutes
- Cook Time: 8 to 10 hours (low) or 4 to 6 hours (high)
- Total Time: 8 hours 15 minutes to 10 hours 15 minutes (low) or 4 hours 15 minutes to 6 hours 15 minutes (high)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 4–5 pounds pork shoulder (also called pork butt), trimmed of excess fat
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup apple cider (not vinegar), preferably unsweetened
- ½ cup barbecue sauce (smoky, not-too-sweet brand like Stubbs recommended)
- 2 tablespoons olive oil or vegetable oil
- 3 cups shredded green cabbage (about half a small head)
- 1 cup shredded red cabbage
- 1 large apple, thinly sliced or julienned (Gala or Honeycrisp preferred)
- ½ cup grated carrot
- ¼ cup apple cider vinegar
- 2 tablespoons honey or maple syrup
- 2 tablespoons mayonnaise (can swap for Greek yogurt or vegan alternative)
- Salt and pepper to taste
- Optional: 2 tablespoons chopped fresh parsley
Instructions
- Pat the pork shoulder dry with paper towels. Mix smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper in a small bowl. Rub the spice mix all over the pork, pressing it in well.
- Optional: Heat olive oil in a large skillet over medium-high heat. Sear the pork on all sides until browned, about 3-4 minutes per side.
- Place the pork in the crockpot. Pour in apple cider and barbecue sauce around the pork. Cover and cook on low for 8-10 hours or on high for 4-6 hours until fork-tender.
- While pork cooks, shred green and red cabbage, grate carrot, and slice apple. In a large bowl, whisk apple cider vinegar, honey, mayonnaise, salt, and pepper. Toss veggies and apple in dressing. Refrigerate until serving.
- Once pork is cooked, transfer to a bowl or cutting board. Shred with forks or meat claws, discarding excess fat and bone. Return shredded pork to crockpot juices and stir to coat. Adjust seasoning if needed.
- Serve pulled pork on buns or plates topped with tangy apple cider slaw. Optionally add extra barbecue sauce or pickles.
Notes
Searing the pork before slow cooking adds flavor but can be skipped. For dairy-free slaw, substitute mayonnaise with vegan mayo or extra olive oil. Prep slaw ahead for deeper flavor. If pork seems dry after shredding, stir in cooking liquid or extra barbecue sauce. Pork can be cooked in a Dutch oven at 300°F for 4-5 hours as an alternative.
Nutrition
- Serving Size: Approximately 1/6 of
- Calories: 450
- Sugar: 12
- Fat: 20
- Carbohydrates: 30
- Fiber: 4
- Protein: 35
Keywords: pulled pork, crockpot recipe, slow cooker, apple cider slaw, easy dinner, comfort food, barbecue, pork shoulder