Slow cooker cider pulled pork feeds a crowd and warms the belly.
Every fall I throw a harvest party.
We live in a small house with ill-fitting rooms and hardwood floors everywhere.
Summer Miller
The next day, I make the sauce and shred the pork.
Pulled Pork for the Week!
When the guests leave, I either freeze the leftovers (if there are any!)
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I hope you love it as much as we do.
If you only have hard cider, thats okay, too.
Leave the sugar as it is.
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If its too salty, add a drop or so of vinegar.
Let the pork cool, then cover and transfer the inner pot with the pulled pork to the fridge.
It will keep for up to 3 days.
Summer Miller
The meat is also plenty flavorful without the sauce.
If youre busy, just slice it, serve it, and forget the sauce.
you could freeze cooked pork for up to 8 months.
Summer Miller
More Pulled Pork Recipes!
A 6-quart slow cooker for 6 pounds of meat works well.
If youd like, the pork can be served as soon as it finishes slow cooking.
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Remove the pork from the liquid and transfer the liquid to a measuring cup.
Use 2 cups of the cooking liquid to make the sauce.
Trim your pork shoulder of excess exterior fat.
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Massage the rub into the meat.
Place the pork in a 6-quart slow cooker.
Pour in both ciders.
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Cover with the lid, and set slow cooker to low heat for at least 8 hours.
Let the pork with the cooking liquid cool completely while still in the slow cooker insert on the counter.
Transfer the pork to a cutting board and pour the cooking liquid into a separate storage container.
Transfer the pork back to the slow cooker insert and cover.
Refrigerate the pork and the cooking liquid overnight or up to three days.
When ready to serve the pork, remove it and the cooking liquid from the refrigerator.
Scrape any solidified fat from the outside of the pork and the surface of the cooking liquid.
Using your fingers or two forks, shred the pork.
Pick out and discard any large pieces of fat as you go.
Warm the shredded pork in the slow cooker on the Low or Warm setting while you prepare the sauce.
If the pork seems dry at any point, stir in a few tablespoons of the leftover cooking liquid.
Measure out two cups of the leftover cooking liquid.
The remainder can be strained and saved for another purpose, or frozen for up to three months.
In a medium saucepan over medium heat, add the tomato paste and garlic.
Whisk together and cook for about 1 minute until fragrant.
Whisk in the remaining ingredients, finishing with the reserved 2 cups of cooking liquid.
Increase heat to medium high and bring to a gentle boil.
Taste and adjust the seasoning as you wish.
Reserve about 1/2 cup of sauce to serve in a small bowl alongside the pork.
