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Apple Cider Pulled Pork. Boston Butt pork roast braised in apple cider, apple cider vinegar and aromatic vegetables until fork tender. Serve as a sandwich or entree.
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3.40 from 5 votes

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.
Prep Time15 mins
Cook Time6 hrs
overnight seasoning8 hrs
Total Time14 hrs 15 mins
Course: Main Course
Cuisine: Southern
Keyword: apple cider, pulled pork, slow cooker


  • slow cooker


  • 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


  • 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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