Apple Cider Pulled Pork Recipes

Steps:

• Place pork into the bottom of a slow cooker and pour cider over the meat until it is covered. Add brown sugar and cinnamon, making sure they're in the cider and not on the sides of the slow cooker.
• Cover and cook on Low until pork shreds easily, 7 to 12 hours.
• Transfer pork carefully to a plate or bowl, being careful it doesn't fall apart in the cider. Shred using 2 forks. Stir in barbecue sauce.

Steps:

• Mix first 5 ingredients. Place apples, onion, celery and cider in a 5-qt. slow cooker; top with roast. Sprinkle roast with seasoning mixture. Cook, covered, on low until tender, 6-8 hours., Remove roast; shred with 2 forks. Skim fat from cooking juices. Mix cornstarch and water; stir into cooking juices. Cook, covered, on high until thickened, 10-15 minutes; stir in pork. Serve on buns. If desired, top with apple slices. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Steps:

• Combine hard apple cider and 1/4 cup brown sugar in a slow cooker; mix until dissolved. Add pork tenderloin.
• Cook tenderloin on Low until very tender, about 6 hours. Shred pork with a fork.
• About 20 minutes for the pork is finished, melt butter in a large skillet over medium-low heat; cook and stir onion until well browned, about 10 minutes.
• Combine 1/2 cup brown sugar, cinnamon, and onion powder; season with salt and pepper. Stir apples and sugar mixture into cooked onion. Cover and cook until apples are tender and sauce has thickened, about 10 minutes more.
• Spoon pork and apple-onion sauce over rolls to serve.