I can honestly say that this Slow Cooker Apple Barbeque Pulled Pork is one of the most satisfying meals that I have eaten lately. And I eat a lot of good food!
I don’t eat much meat and I almost never use my slow cooker. But I have been craving a bbq pulled pork sandwich so bad! Everywhere I turn I have been seeing mouthwatering pulled pork sandwiches dripping with barbeque sauce. On food blogs, on Pinterest, on cooking shows, on the cover of Food Network Magazine . . . Alright already!
I am no longer tormented by my craving. I joined the bbq pulled pork invasion and made my own sandwich that is overloaded with fall-off the bone pork then smothered with sweet and tangy barbeque sauce and topped with cool, crisp slaw!
I’m calling it my Apple A Day Pulled Pork Sandwich!
Don’t forget about the Slaw! Check out my Creamy Apple Cabbage Coleslaw recipe for the perfect addition to your pulled pork sandwich!
- 4-5 lb Bone-In Pork Shoulder Roast
- 1 large Onion
- 2 Tb Salt
- 2 Tb Pepper
- 2 Tb Olive Oil
- 2 cups Fresh Pressed Apple Juice*
- 1/4 cup Raw Apple Cider Vinegar (I use Bragg)
- 1 Tb Sea Salt
- 1 Tb Pepper
- 1/2 cup Organic Ketchup
- 1/2 Tb Unsulphured Molasses
- 2 tsp Worcestershire Sauce
- 5 Garlic Cloves (chopped)
- 2 Tb Whole Grain Dijon Mustard
- 2 Tb Honey
- 2 cups Strained Cooking Liquid
- 1/4 cup Brown Sugar
- 1/2 cup Organic Ketchup
- Coat/rub pork with salt and pepper.
- Add oil to a large skillet and sear each side over medium high heat. (about 1-2 minutes per side)
- Slice onion into rings and layer on the bottom of your slow cooker.
- Transfer seared pork roast to slow cooker, placing on top of the onions.
- Combine all ingredients and pour into slow cooker.
- The liquid should cover the bottom half of the pork roast.
- This mixture can be made and refrigerated overnight to save time in the morning.
- Cover and cook on high heat for 6-7 hours or on low heat for 8-9 hours.
- Once the pork is done and falling off the bone, remove from the slow cooker.
- Transfer pork to a cutting board and pull apart.
- Before making the sauce I use a couple of slices of old bread to soak up some of the pork fat off of the top of the cooking liquid then discard fatty bread slices. (optional)
- Transfer 2 cups of strained cooking liquid to a small saucepan and add the brown sugar and ketchup. (add a bit more brown sugar for a sweet sauce)
- Bring to a boil over medium heat.
- Cook for approximately 10 minutes or until thickened, stir regularly.
- This will be enough sauce for half of the pulled pork. If you will be eating all of the pork as bbq, double this sauce recipe.
- Toss half of the pulled pork with the sauce and eat as is or on a sandwich roll/bun.
- *You can locate the fresh pressed or not from concentrate apple juice in the refrigerated juice section of your grocery store. I use Trader Joe's or Simply Apple brands.
- Save and refrigerate the other half of pulled pork without bbq sauce. Pulled Pork Leftovers Recipe Coming Soon!
Here is a look at the gorgeous Barbeque Sauce that will be drenching your tender pulled pork.
Another reminder to check out my Creamy Apple Cabbage Coleslaw . . . Click Here for the recipe.
Also, I have another recipe for the leftover pulled pork (if there is any). If you followed me on Instagram you would already know what it is! I post photos of all my delicious creations on Instagram. Some make it on the blog and some don’t.
“If you have an apple and I have an apple and we exchange these apples then you and I will still each have one apple. But if you have an idea and I have an idea and we exchange these ideas, then each of us will have two ideas.” – George Bernard Shaw
I love a good party! I’ve been known to share my delicious creations at THESE awesome parties!