Slow-Cooker Apple Cider Braised Pulled Pork
Bone-in Boston butt seasoned overnight with mustard and a dry rub, added to a slow-cooker atop a bed of vegetables and herbs, and braised with an apple cider and apple cider vinegar combination.
Equipment
Ingredients
- Slow-Cooker Apple Cider Braised Pulled Pork
- A Boston Butt pork roast
- preheat oven to 250 degrees
- yield: 6 to 8 servings
- Rub:
- 1 tablespoon firmly packed brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon dry barbeque seasoning mix
- Mix together and set aside.
- Boston Butt:
- 1 boneless four pound average size Boston Butt pork roast
- 1 to 2 tablespoons yellow mustard
- Rub mixture
- 2 sweet onions peeled and sliced
- 3 carrots cut in thirds crosswise
- 2 celery stalks halved
- 7 to 8 garlic cloves smashed and peeled
- 1 1/2 cups apple cider
- 1/2 cup apple cider vinegar
Instructions
- Score fat cap, but do not removed. Coat Boston butt with mustard outside and inside cavity, followed by rub mixture. Set aside.
- Add onions, carrots, celery and garlic to a cast iron Dutch oven.
- Place seasoned Boston Butt on top of vegetables.
- Pour apple cider and apple cider vinegar over pork roast.
- Cover and cook on 250 degrees, baste occasionally, for 5 hours or until internal temperature of the meat reaches 190 degrees.
- Take roast from Dutch oven, remove fat cap.
- Shred roast with two forks and place in a bowl. Add enough pan juices to the pork to moisten. Strain onions from roasting pan and add to meat.
- Taste for seasonings and serve as a main course or sandwiches.
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