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Tender Crockpot Pulled Pork Recipe with Easy Tangy Apple Cider Slaw

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A simple and comforting slow-cooked pulled pork recipe paired with a crisp, tangy apple cider slaw that balances richness with fresh zing. Perfect for easy meals and gatherings.

Ingredients

Scale
  • 3–4 pounds pork shoulder (pork butt)
  • 1 medium onion, sliced
  • 3–4 garlic cloves, minced
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
  • 1/4 cup apple cider vinegar (60 ml)
  • 1/2 cup chicken broth (120 ml)
  • 1 tablespoon brown sugar
  • 3 cups green cabbage, shredded
  • 1 medium red apple, julienned (Gala or Fuji recommended)
  • 1 large carrot, shredded
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey
  • 1/4 cup mayonnaise (60 ml)
  • Salt and pepper, to taste

Instructions

  1. Pat the pork shoulder dry with paper towels. Mix smoked paprika, cumin, chili powder, salt, and pepper in a small bowl. Rub the spice blend all over the pork, covering every surface.
  2. Place sliced onion and minced garlic at the bottom of the slow cooker.
  3. Put the seasoned pork shoulder on top of the onions and garlic. Pour apple cider vinegar, chicken broth, and brown sugar around the pork without washing off the seasoning.
  4. Cover and cook on low for 8 hours or on high for 4-5 hours until pork is fork-tender and easily shreddable.
  5. Remove pork from the slow cooker and shred using two forks or meat claws. Discard excess fat.
  6. Skim excess fat from the cooking liquid, then return shredded pork to the slow cooker. Stir gently to coat the meat in the juices and keep warm on low.
  7. In a large bowl, combine shredded cabbage, julienned apple, and shredded carrot.
  8. In a separate small bowl, whisk together apple cider vinegar, Dijon mustard, honey, mayonnaise, salt, and pepper.
  9. Pour dressing over the slaw mixture and toss well to coat evenly.
  10. Serve pulled pork on soft buns or favorite bread topped generously with the tangy apple cider slaw. Add pickles or extra barbecue sauce if desired.

Notes

For a gluten-free crispy variation, use almond flour as a coating. Swap mayonnaise with Greek yogurt to lighten the slaw. Use Better Than Bouillon chicken base for richer broth flavor. Keep some pork juices aside to moisten sandwiches if they dry out. Make slaw at least 15 minutes ahead to meld flavors. Store slaw and pork separately to keep slaw crisp. Leftovers keep 4 days refrigerated; pork freezes well for 2-3 months.

Nutrition

Keywords: pulled pork, crockpot, slow cooker, apple cider slaw, easy recipe, comfort food, barbecue, sandwich, family meal

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