Sweet, savory, and effortless, this Crock-Pot Apple Butter Pulled Pork is the ultimate set-it-and-forget-it family meal. Packed with cozy flavor and simple ingredients, it’s easy to make and yields incredible leftovers for the week ahead!
Sweet, savory, and effortless, this Slow Cooker Apple Butter Pulled Pork makes the ultimate set-it-and-forget-it family dinner. It uses simple ingredients and yields incredible leftovers for the week ahead.
This hearty dish serves 8 to 10 people, making it an ideal choice for busy families. It comfortably feeds a crowd and guarantees plenty of delicious leftover pork. Consequently, you will have quick and easy lunches ready to go all week.
Apple butter acts as the secret star of the dish. It infuses the tender pork with a rich, spiced sweetness that balances the savory seasonings and tangy apple cider vinegar. This comforting flavor profile makes it a heartwarming recipe for crisp fall days. Still, its mouthwatering taste shines as a year-round favorite.
To elevate the flavor, you can make your own batch right in your slow cooker using our homemade Crock-Pot Apple Butter recipe. Ultimately, pairing homemade apple butter with savory pulled pork creates an unforgettable, scratch-made meal.
Frequently Asked Questions:
Store-bought apple butter works wonderfully and keeps this recipe quick and convenient for busy weeknights. However, if you have some on hand or want to make it from scratch, you can easily prepare your own using our homemade Crock-Pot Apple Butter recipe.
A boneless pork shoulder (also often sold as a pork butt) is the absolute best choice for slow cooker pulled pork. It has a great balance of fat and connective tissue that breaks down during long, slow cooking, resulting in ultra-tender, juicy meat that shreds effortlessly.
For the best texture, cook the pork shoulder on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours. You will know it is done when the meat is completely fork-tender and pulls apart with minimal effort.
Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stovetop over medium-low heat with a splash of chicken broth or extra sauce to keep it moist, or warm individual portions in the microwave.
Yes, this recipe freezes exceptionally well. Let the shredded pork cool completely, then transfer it to freezer-safe bags or containers along with some of the cooking juices. It can be frozen for up to 3 months; just thaw overnight in the refrigerator before reheating.
Special Diets
Gluten Free | Low Calorie | Low Fat | Low Sodium
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Crock-Pot Apple Butter Pulled Pork
Equipment
- 6 Quart Crock-Pot or larger
- 2 Forks for shredding
Ingredients
- 4 to 5 Pounds Boneless Pork Shoulder Roast (trimmed of excess surface fat)
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Large Yellow Onion (sliced into thin half-moons)
- 3 Cloves Garlic (peeled and minced)
- 1 cup Apple Butter
- ⅓ cup Apple Cider Vinegar
- ⅓ cup Dark Brown Sugar (packed)
- 2 Tablespoons Worcestershire Sauce
- 1 Tablespoon Prepared Dijon Mustard
- 1 Tablespoon Smoked Paprika
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Freshly Ground Black Pepper
- ½ cup Low-Sodium Chicken Broth (or apple cider – poured around the base))
Instructions
Layer the aromatics:
- Place the sliced yellow onions and minced garlic evenly across the bottom of a 6-quart or larger slow cooker.
Prepare the pork:
- Pat the pork shoulder dry with paper towels.
- Rub it all over with olive oil, then season generously on all sides with the smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Place the seasoned pork directly on top of the onions.
Mix the sauce:
- In a medium bowl, whisk together the apple butter, apple cider vinegar, dark brown sugar, Worcestershire sauce, and Dijon mustard until smooth.
- Pour this mixture directly over the pork shoulder, ensuring it coats the top and sides.
- Pour the chicken broth (or apple cider) into the bottom edge of the slow cooker insert.
Slow cook:
- Cover and cook on LOW for 7 to 8 hours (or HIGH for 4 to 5 hours), until the pork is fork-tender and easily shreds apart.
Shred and thicken:
- Transfer the cooked pork to a large cutting board or mixing bowl.
- Use two forks to shred the meat completely, discarding any large pockets of rendered fat.
- Skim any excess fat from the surface of the remaining cooking juices in the slow cooker.
- Return the shredded pork back into the slow cooker, toss it thoroughly with the warm apple butter sauce, and let it absorb the flavors on the warm setting for 15 to 20 minutes before serving.
Serve and enjoy:
- Serve on warm or toasted brioche buns, kaiser rolls or hamburger buns. Use gluten-free versions if you are on a GF diet.
- Top with crispy fried onions, cheese or even coleslaw if desired.
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