I love the way fall slowly changes the rhythm of a kitchen.
The windows are open a little less.
Candles start making their way onto the table, and dinner becomes something you want to linger over.
This apple cider pulled pork is exactly that kind of meal.
I sear the pork first in my Dutch oven until it’s deeply golden. Then transferred it to the crockpot with apple cider, onions, garlic, Dijon, and warm spices, letting the flavors begin to mingle.
By dinner time, the pork is tender enough to pull apart with a fork. The aroma fills the room as the meat shreds, releasing juices that mingle with the cider and spices. Its surface stays crusted from the sear, and the flavors deepen as it simmers.
The whole kitchen smells like fall, inviting lingering at the table as friends gather. The warm spices, onions, garlic, and cider create a comforting scene that makes the meal feel festive before tasting the tender pork.
I like to serve it simply, tucked into a toasted brioche bun with a generous spoonful of BBQ SAUCE or creamy coleslaw. The sweetness from the cider, the savory pork, and the cool crunch of the slaw make the perfect combination.
It’s the kind of dinner that doesn’t need much fuss. Just good food, a warm kitchen, and people you love gathered around the table.
I especially love making this on a Sunday afternoon when I can let the crockpot do its thing while I go about the rest of the day. By evening, dinner is waiting—and somehow the house feels a little cozier because of it.
This is fall comfort food at its best, and I have a feeling I’ll be making it all season long.
Get the recipe below.
How to Serve Apple Cider Pulled Pork
Serve the pulled pork piled onto toasted brioche or potato buns with creamy coleslaw. This dish features Apple Cider Pulled Pork for a flavorful finish.
For an extra cozy fall dinner, serve it alongside roasted potatoes, a simple green salad, or roasted vegetables.
A Little Fall Touch
For an especially pretty fall presentation, add a few thin apple slices and a couple sprigs of fresh thyme to the crockpot during the last hour of cooking. The apples add a subtle sweetness and look beautiful tucked around the pork when it’s time to serve.
Try it with coleslaw!
Tips
Don’t skip the sear. It takes just a few extra minutes but adds so much depth of flavor.
Use apple cider, not apple juice. Cider gives the pork a richer, more seasonal flavor.
Let the pork rest in the juices. Returning the shredded pork to the cooking liquid for a few minutes allows it to soak up all those wonderful flavors.
Apple Cider Pulled Pork
Prep Time: 20 minutes
Cook Time: 8–9 hours
Servings: 8–10
Apple Cider Pulled Pork
A cozy, tender pulled pork made with apple cider, Dijon mustard, brown sugar, and warm fall spices.
Ingredients
- 3-4 pounds boneless pork shoulder or pork butt
- 1/1/2 cups apple cider
- 1/2 cp chicken broth
- 1 yellow onion
- 4 cloves garlic, minced
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 2 tsp smoked paprika
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1/2 tsp cinnamon
- 1/2 tsp garlic powder
- olive oil for searing
Instructions
- Rinse and pat the pork dry with paper towels. Season all over with a generous amount of salt and pepper, paprika, thyme, and garlic powder.
- Sear with olive or avocado oil over medium heat in a Dutch oven. Remove and set aside when browned on both sides.
- Add sliced onion and garlic to the crockpot.
- In a medium bowl, add apple cider, chicken broth, apple cider vinegar, Worcestershire sauce, and cinnamon.
- Place pork roast in slow cooker. Pour the cider mixture over the top.
- Cover and cook on LOW for 8-9 hours or HIGH for 5-6 hours.
- When done, meat should pull apart easily with a fork. Remove from crockpot and shred the pork.
- Remove sauce from crockpot. Add shredded pork back into the pot. Add most of the juice back and set on warm or low until ready to serve.
- Serve on your favorite bun and with coleslaw if you'd like.
