Slow-Cooker Apple Cider Bourbon Pulled Pork Step-by-step instructions

Before you start

Before you start, make sure you have a 6-quart slow cooker. If your slow cooker is smaller, cut the pork into large chunks so it fits. Slice the apples and onion in advance, and measure the spices.

The apple-fennel slaw can be made up to a day ahead and stored in the refrigerator; bring it to room temperature before serving. Toast the pretzel buns just before serving, or keep them warm in a low oven.

Instructions

Layer and season

1. 1Layer the slow cooker
   Place the sliced apples and onions in the bottom of a 6-quart slow cooker, spreading them into an even layer. Set the pork shoulder on top of the fruit and onions. In a small bowl, stir together the brown sugar, dried sage, kosher salt, and black pepper. Rub the spice mixture all over the pork shoulder, pressing it into the meat so it adheres.
   Look for The pork is evenly coated with the brown sugar-sage rub, and the apples and onions form a thick layer underneath.
   Tip For the best flavor, massage the spice rub into every side of the pork, including the crevices.
2. 2Add the liquids
   Pour the apple cider and bourbon over and around the pork. Do not stir; the liquid should pool around the meat and fruit. Cover the slow cooker with the lid.
   Look for The liquid comes about halfway up the pork, but the top of the meat remains above the liquid.
   Tip If the pork is very large, you can cut it into a few chunks to fit better, but keep the pieces thick.

At this stage, the slow cooker is filled with layers of apples, onions, and the seasoned pork. The spice rub should be visibly coating the meat, and the cider and bourbon are pooled around it.

The aroma of apples and sage is already inviting, but the real magic happens over the next hours.

Slow-cook and shred

3. 3Slow-cook on low
   Set the slow cooker to LOW and cook for 8 hours, or until the pork is fork-tender and shreds easily. The apples and onions will break down into the cooking liquid, creating a fragrant, slightly sweet sauce. Avoid opening the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The meat is pull-apart tender and the liquid has reduced slightly, smelling of apple and bourbon.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the pork is not shredding easily after 8 hours, continue cooking in 30-minute increments until it does.
4. 4Shred the pork
   Transfer the pork to a cutting board. Using two forks, shred the meat into bite-size pieces, discarding any large pieces of fat. Return the shredded pork to the slow cooker and toss with the pan juices. Let the meat rest in the juices for at least 3 minutes before serving.
   Look for The pork is moist and coated with the glossy, amber cooking liquid.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For extra caramelized flavor, you can spread the shredded pork on a sheet pan and broil for a few minutes, but this is optional.

After 8 hours, the kitchen smells of sweet apples, bourbon, and savory pork. The meat is deeply browned and falling apart, and the cooking liquid has reduced into a rich, amber sauce. When you shred the pork, it should separate into moist, tender strands that easily soak up the juices.

Build the sandwiches

5. 5Serve on pretzel buns
   Toast the pretzel buns until warm and lightly crisped. Pile a generous portion of the pulled pork onto the bottom half of each bun. Top with a spoonful of apple-fennel slaw for crunch and brightness. Close the buns and serve immediately.
   Look for The buns are toasted, the pork is juicy, and the slaw adds a crisp, fresh contrast.
   Tip Warm the buns in a 350°F oven for 5 minutes for the best texture.

The pulled pork is piled onto toasted pretzel buns, each topped with a spoonful of crisp apple-fennel slaw. The contrast of textures—juicy pork, chewy bun, crunchy slaw—is the final touch. Serve immediately while everything is warm.

Common mistakes

One common mistake is lifting the lid too often during cooking, which lets out heat and extends the cooking time. Another is using a lean cut like pork loin, which will dry out; stick with pork shoulder.

If you skip the resting time after shredding, the meat can be dry. Finally, do not overdo the salt, as the pan juices reduce and concentrate; you can always add more at the end.

How to tell it’s done

The pork is done when it is fork-tender and shreds easily with two forks. The internal temperature should read at least 145°F (63°C) on an instant-read thermometer, but because of the long slow cook, it will likely be much higher, which is fine.

Let the meat rest in the juices for at least 3 minutes after shredding to allow the fibers to reabsorb some liquid. The sauce should be slightly reduced and glossy, coating the meat like a glaze.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest