Apple Cider Pulled Pork

• servings: 12 servings
• active time: 20 minutes
• total time: 8 hours 20 minutes

Ingredients

1-2 tbsp light brown sugar (see note 1)

1 tbsp kosher salt

2 tsp ground pepper

1 tsp smoked paprika

1 tsp ground mustard

½ tsp cinnamon

4 lb boneless Boston butt (or pork shoulder)

1 large sweet (Vidalia) onion (thinly sliced)

4 cloves garlic (minced)

2 sprigs fresh thyme (bundles with twine)

2 c unsweetened apple cider (see note 2)

2 tbsp apple cider vinegar

Directions

Mix the brown sugar, salt, pepper, paprika, mustard, and cinnamon in a small bowl until well combined.

Using pieces of kitchen twine, truss the pork along its length, leaving about 2” between each section. Spread the rub over the pork evenly, coating all sides.

Spread the onions and garlic over the bottom of the slow cooker, then nestle the pork on top with the fat cap facing up (see note 3). Pour the cider and vinegar into the slow cooker, then place the thyme on top.

Cover and cook on low for 8 hours, or until the pork easily pulls using the tines of a fork.

Remove the pork from the slow cooker using tongs, then place on a cutting board. Use two forks to gently shred into large chunks. Transfer the shredded pork back to the slow cooker and toss with the onions and sauce. (see note 4)

Serve on buns with apple cider vinegar coleslaw. Enjoy!

Nutrition

• Serving Size: 3 oz
• Calories: 210 kcal
• Total Fat: 8 g
• Saturated Fat: 3 g
• Cholesterol: 80 mg
• Sodium: 611 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 1 g
• Total Sugars: 5 g
• Protein: 26 g