Apple Cider Pulled Pork

Instructions

1. Prep the Meat: Pat the pork butt dry with paper towels. Rub the brown sugar (or dry rub) all over the meat, pressing it into the surface so it sticks.

2. Slow Cooker Setup: Place the seasoned pork into the slow cooker. Carefully pour the apple cider around the sides so you don’t wash all the seasoning off the top.

3. The Long Wait: Cover and cook on LOW for 8–10 hours (or HIGH for 5–6 hours). For the most tender, “fall-off-the-bone” results, low and slow is always the winner.

4. Shred: Once the pork is fork-tender, remove it from the slow cooker and place it on a large tray. Remove any large pieces of fat or bones, then shred the meat using two forks.

5. The Finishing Touch: Toss the shredded meat with a splash of the leftover cooking liquid from the pot to keep it juicy.

Serving Suggestions

• Classic: Pile it high on toasted brioche buns with a scoop of coleslaw.

• Tacos: Serve in warm corn tortillas with pickled red onions and cilantro.

• Healthier: Over a baked sweet potato or a bed of crisp greens.