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Tender Set-and-Forget Crockpot Pulled Pork Recipe with Easy Apple Cider Slaw

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This recipe delivers soft, stringy pulled pork cooked slowly in a crockpot paired with a crisp, tangy apple cider slaw. It’s a comforting, texture-driven meal that’s easy to prepare and perfect for casual gatherings.

Ingredients

Scale
  • 3–4 pounds pork shoulder (pork butt), trimmed of excess fat
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional)
  • 1 cup apple cider or apple juice
  • 2 tablespoons apple cider vinegar
  • 3 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1 large apple, julienned or thinly sliced
  • ½ cup apple cider vinegar
  • 2 tablespoons honey or maple syrup
  • 2 tablespoons mayonnaise or Greek yogurt
  • Salt and pepper to taste

Instructions

  1. Pat the pork shoulder dry with paper towels.
  2. In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Rub the mixture all over the pork shoulder.
  3. Optional: Heat a large skillet over medium-high heat with a tablespoon of oil and brown the pork shoulder on all sides, about 3-4 minutes per side.
  4. Place the seasoned pork shoulder into the crockpot. Pour 1 cup apple cider and 2 tablespoons apple cider vinegar around the pork (not directly on top). Cover and cook on low for 8-10 hours or high for 4-6 hours until pork shreds easily.
  5. While pork cooks, toss shredded cabbage, carrots, and sliced apples in a large bowl. In a separate bowl, whisk together ½ cup apple cider vinegar, honey, mayonnaise, salt, and pepper. Pour over slaw and mix well. Refrigerate until serving.
  6. When pork is done, transfer to a bowl or cutting board and shred with two forks or meat claws, discarding large fat chunks. Skim excess fat from cooking liquid and mix a few spoonfuls back into shredded pork for moisture.
  7. Serve pulled pork warm on buns, plates, or over rice, topped generously with apple cider slaw.

Notes

Trimming excess fat helps avoid greasy finish but leaving a thin layer adds flavor. Searing pork before slow cooking adds depth but is optional. Make slaw at least 30 minutes ahead for best flavor. Add some cooking liquid back to shredded pork to keep it moist. Leftovers keep well refrigerated for 3-4 days and freeze up to 3 months (freeze slaw separately).

Nutrition

Keywords: pulled pork, crockpot, slow cooker, apple cider slaw, easy dinner, comfort food, slow cooked pork, set-and-forget, family meal

Find it online: https://elvafood.com/tender-set-and-forget-crockpot-pulled-pork-recipe-with-easy-apple-cider-slaw/