Slow-Cooker Apple Cider Bourbon Pulled Pork Tips, FAQ & printable recipe

Tips for success

For the most flavorful sauce, use a good-quality unfiltered apple cider, which has more body and apple flavor than filtered juice.

The bourbon should be one you enjoy drinking, as its flavor concentrates during cooking. If you prefer a stronger bourbon taste, add an extra tablespoon toward the end of cooking and stir it in.

The pulled pork freezes beautifully. Store it in an airtight container with some of the cooking liquid, and it will keep for up to 3 months.

To reheat, thaw overnight in the refrigerator and warm gently in a saucepan or microwave, adding a splash of cider if needed. The slaw is best fresh, so make it the day you serve.

Variations

• Spicy Apple Cider Pork: Add 1-2 chopped chipotle peppers in adobo sauce along with the spices for a smoky, spicy kick. Reduce the brown sugar to 2 tablespoons to balance the heat. The chipotle pairs well with the apple and bourbon.
• Maple-Bourbon Pulled Pork: Replace the brown sugar with 1/4 cup maple syrup, and use 1/2 cup apple cider instead of 1 cup. The maple adds a deeper, woodsy sweetness that complements the bourbon beautifully.
• Smoky Apple Cider Pork: Add 1 teaspoon smoked paprika and 1/2 teaspoon ground cumin to the spice rub. This gives the pork a subtle barbecue flavor that works well with the apple and onion base.
• Cider-Braised Pork Tacos: Skip the buns and serve the pulled pork in warm corn tortillas with the apple-fennel slaw, crumbled queso fresco, and a squeeze of lime. This turns the recipe into a fun, casual dinner.

Storage and make-ahead

Fridge

Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. Keep the meat submerged in the cooking liquid to maintain moisture.

Freezer

Freeze pulled pork in a freezer-safe container or bag for up to 3 months. Press out excess air and label with the date.

Reheat

Reheat pulled pork gently in a covered pot over low heat, stirring occasionally, until heated through.

Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 4 days. Keep the meat in its juices to prevent it from drying out. Reheat gently in a covered pot over low heat, or in the microwave with a damp paper towel over the top.

This recipe is ideal for make-ahead meals. You can assemble the entire slow cooker the night before, cover, and refrigerate.

In the morning, simply place the insert in the slow cooker and start cooking. The cooking time may be slightly longer if starting from cold.

Serving ideas

Serve the pulled pork on toasted pretzel buns, as shown, or over mashed potatoes, rice, or a bed of greens.

The apple-fennel slaw adds a bright, crunchy contrast that cuts through the richness. For a heartier meal, offer extra pan juices on the side for drizzling.

This dish is perfect for a cozy autumn dinner, a game-day spread, or a casual gathering. Set out the pulled pork, buns, and slaw and let everyone build their own sandwiches. Leftovers are even better the next day, as the flavors meld further.

Frequently asked questions

Recipe card

Slow-Cooker Apple Cider Bourbon Pulled Pork

Prep 20 minCook 8 hTotal 8 h 20 minServes 8

Ingredients

• 4 lb pork shoulder (bone-in or boneless)
• 3 honeycrisp apples, sliced
• 1 medium sweet onion, sliced
• 1/4 cup packed brown sugar
• 2 tsp dried sage
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 cup unfiltered apple cider
• 1/4 cup Kentucky bourbon
• 8 pretzel buns, toasted
• Apple-fennel slaw, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, sulfites

Estimated nutrition per serving

Calories

520

Protein

32 g

Carbohydrates

35 g

Fat

27 g

Fiber

3 g

Sugar

22 g

Automatic estimate from the ingredient list, not laboratory-verified.