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This easy-to-make slow cooker apple cider pulled pork lets apple cider shine in a savory way! Made from budget-friendly pork tenderloin and infused with Dijon, brown sugar, garlic, paprika, and cinnamon, this delicious protein is great in bowls, sandwiches, wraps, sliders, and more.
A Note from Monica
Why you’ll love this family favorite recipe!
Apple cider is such a fall classic! We all expect it to show up in donuts, muffins, and other sweet treats, but I’m here to report that your savory tastebuds want in on the fun, too. This approachable Crockpot recipe enlists cider to season and slow cook pork tenderloins, which can then be pulled apart into tender pieces that perfectly absorb the cider sauce.
Tuck this meat into baked sweet potatoes, sandwiches, and more. It’s tender and flavorful, with hints of Dijon, brown sugar, and cinnamon, but not at all overpowering. I like it for sharing something a little seasonal and special with a crowd, toting along to a tailgate, or topping nachos for the big game.
Have a little more cider to use up, or not the hugest fan of pork? This apple cider chicken skillet with Dijon and rosemary is another winner any night of the week. Enjoy!
Ingredient Notes
- Pork tenderloin. This unicorn cut is lean, tender, easy to work with, and budget-friendly. I only recently realized it’s also easy to shred, so you can make pulled pork even without a larger shoulder or butt!
- Apple cider. You are looking for the fresh-pressed cider available in the fall, not apple cider vinegar. I have not tested this recipe with apple juice but believe it would work, yielding a slightly less concentrated flavor.
- Dijon mustard and brown sugar. A dynamite combination for tang and sweetness coating the pork as it cooks.
- Staples and seasonings: garlic powder, paprika, cinnamon, kosher salt, and black pepper.
Recipe Tip
You can also make this from a larger pork shoulder, also known as a pork butt. Season the outside as directed, place in the slow cooker, and surround with the cider. It will take significantly longer to cook than the tenderloins: estimate 8-10 hours on low or 5-6 hours on high. Shred and return to soak in the juices as directed.
How To Make Crockpot Apple Cider Pork
As most great slow cooker recipes, this is a simple set-and-forget situation, for the most part. No need to sear or chop at the start!
Begin by combining the Dijon, brown sugar, and other seasonings into a thick, paste-like seasoning blend that can be spooned and pressed over the tenderloins on the top and the sides.
Tuck the tenderloins into a large slow cooker and pour the apple cider around them. Depending on their exact size, they may cook in as little as 2-4 hours on high, or 4-6 hours on low.
When the pork reaches 145°F in the middle of the thickest part, it is done, and you should find it very easy to cut and pull apart into bite-sized pieces.
Remove to a cutting board and cut each tenderloin into about four pieces, as shown below.
These pieces should then easily yield to two forks in order to give you tender, juicy pulled pork. So easy!
Return this to the slow cooker to soak up the juices left behind by the apple cider and all of the seasoning.
If you would like to thicken up the liquid a bit, it’s extremely easy to do with a slow cooker that has a sauté function—I love this one from GreenPan—or whisk in a slurry of 1 Tablespoon cornstarch dissolved into an equal amount of cool water as the slow cooker hangs out on high heat for a bit.
So good and ready to serve as you like! A little chopped fresh parsley makes a lovely garnish if you want a pop of green.
Serving Suggestions
Apple cider pulled pork keeps warm perfectly in the slow cooker. If starts to look the tiniest bit dry, just stir in an extra splash of apple cider.
It’s delicious served for a family dinner, meal prepped for the week, or to a larger group at home or for a tailgate. Tasty pairings include:
- Stuff this pulled pork into baked sweet potatoes and serve with crisp apple slices or a sunset slaw on the side.
- Pile into bowls with rice, mashed potatoes, and an everyday coleslaw.
- Tuck into burger buns, sliders, or wraps with optional toppings of a little extra ketchup, your favorite BBQ sauce, and pickles or pickled onions.
More Easy Crockpot Recipes
- Slow Cooker Balsamic Pork Tenderloin
- Creamy Crockpot Chicken Gnocchi Soup
- Slow Cooker Butter Chicken
- Crockpot Shredded Chicken Tacos
Crockpot Apple Cider Pulled Pork
Ingredients
- 2 pork tenderloins, about 1 pound each
- 3 Tablespoons Dijon mustard
- 2 Tablespoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- kosher salt and black pepper
- 1 and 1/4 cups apple cider
- 1 Tablespoon cornstarch, optional to thicken sauce
Instructions
- Unwrap tenderloins and cut off any external silver skin, if desired.2 pork tenderloins
- Combine Dijon, brown sugar, garlic powder, paprika, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper in a small bowl. Rub this mixture evenly on the top and sides of the tenderloins and place in the Crockpot.3 Tablespoons Dijon mustard, 2 Tablespoons brown sugar, 1 teaspoon garlic powder, 1 teaspoon paprika, ½ teaspoon ground cinnamon, kosher salt and black pepper
- Pour cider around the outside.1 and 1/4 cups apple cider
- Cook for 2-4 hours on high, or 4-6 hours on low, until the pork reaches 145°F in the center of the thickest part.
- Remove the tenderloins to a cutting board and slice each into pieces 3-4 inches in length. Using two forks, pull each piece apart into bite-sized shreds.
- If your slow cooker has a sauté function built in, turn it on while you shred the pork in order to thicken the sauce a bit and concentrate the flavors.
- If your slow cooker does not have this function and you’d still like to thicken the sauce, you can either transfer the sauce to a saucepan and simmer to reduce it a bit, or stir a slurry of 1 Tablespoon cornstarch dissolved in 1 Tablespoon cool water into the slow cooker set to high heat.1 Tablespoon cornstarch
- Return the shredded pork to the slow cooker and toss to coat. Serve right away, or keep warm and serve as desired over the next hour or two.
Notes
- Apple Cider: You are looking for the fresh-pressed cider available in the fall, not apple cider vinegar. I have not tested this recipe with apple juice but believe it would work, yielding a slightly less concentrated flavor.
- Keep Warm: Apple cider pulled pork keeps warm perfectly in the slow cooker. If starts to look the tiniest bit dry, just stir in an extra splash of apple cider.
- Storage/Reheating: This keeps well in the fridge for at least 3-4 days. Reheat in the microwave or in a saucepan over medium heat.
