Crock-Pot Apple Butter Pulled Pork

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Crock-Pot Apple Butter Pulled Pork

This easy Crock-Pot apple butter pulled pork is a cozy, family-friendly dinner that serves 8 to 10 people with plenty of delicious leftovers for lunch. The sweet spiced flavor of apple butter combines with savory seasonings for a tender meal that is perfect for fall or any time of the year. You can use store-bought apple butter or elevate the dish by making your own right in your slow cooker using a homemade recipe.

Prep Time15

Cook Time8

Total Time8 15

Course: Entrée

Cuisine: American

Keyword: Apple Butter, Autumn, Easy Crock-Pot Recipes, Easy Recipes, Pork, Pulled Pork

Crock-Pot Size: 6 Quart Crock-Pot, 6.5 Quart Crock-Pot, 7 Quart Crock-Pot

Servings: people

Calories: 271kcal

Author: Heidi Kennedy

Equipment

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.

Notes

Nutrition information: Based on 10 servings and does not include any bread or toppings you may decide to serve with the pulled pork.

Leftover ideas: Use the leftover pulled pork for loaded baked potatoes, pulled pork nachos with melted cheddar, or tucked into flour tortillas for quick weeknight carnitas-style tacos.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze in meal-sized portions for up to 3 months.

Nutrition