Slow Cooker Apple Cider Pulled Pork

By Rachel Cooks

Ingredients

1 large sweet onion
4 to 5 pounds boneless pork shoulder or pork butt ((see note))
2 tablespoons brown sugar
2 teaspoons kosher salt
1 teaspoon coarse ground black pepper
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cinnamon
1 ½ cups apple cider ((see note))
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard

Prep Time10mins
Cook Time300mins
Servings8

Instructions

If desired, spray a large slow cooker (6 quart) with nonstick cooking spray for easy clean up.

Peel the onion, cut it in half, and and thinly slice it into half moons. Arrange the onions in the bottom of the slow cooker.

Trim excess fat from the pork as desired, leaving a small amount of fat intact. In a small bowl, mix together the brown sugar, salt, pepper, smoked paprika, garlic powder, onion powder, and cinnamon. Rub the mixture all over the pork.

Place the pork on top of onions in the slow cooker. In a measuring cup or small bowl, whisk together the apple cider, apple cider vinegar, and Dijon mustard. Pour the liquid around the pork, not directly on top, so the rub stays in place.

Cover and cook on low for 8 to 10 hours or high for 5 to 6 hours, until the pork is fall-apart tender.

Remove pork, shred with two forks, and return to the slow cooker. Toss with some of the cooking liquid to keep it juicy. Keep on Warm until ready to serve. Use tongs or a slotted spoon to serve.