Imagine walking into your kitchen and being greeted by the mouthwatering aroma of tender, fall-apart pork infused with the rich, tangy flavors of hard cider and barbecue sauce. This Slow Cooker Hard Cider Barbecue Pork is not just a meal; it's a culinary experience that transforms an ordinary dinner into an extraordinary feast. With minimal prep time and the magic of slow cooking, you'll create a crowd-pleasing dish that's perfect for family dinners, game days, or any time you crave something incredibly delicious and satisfying.
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 lbs pork shoulder
- 1 cup hard cider
- 1 cup barbecue sauce
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Trim any excess fat from the pork shoulder and pat the meat dry with paper towels.
- In a large slow cooker, spread the chopped onions evenly across the bottom of the pot to create a base for the pork.
- Place the pork shoulder on top of the onions, and sprinkle minced garlic, salt, and black pepper over the meat.
- Pour the hard cider around the sides of the pork, ensuring it doesn't wash off the seasoning from the meat.
- Cover the slow cooker and set it to cook on low heat for 8 hours, allowing the pork to become tender and absorb the flavors.
- After 8 hours, carefully remove the pork from the slow cooker and transfer it to a large cutting board.
- Using two forks, shred the pork, discarding any large pieces of fat.
- Strain the cooking liquid from the slow cooker, reserving about 1/2 cup of the liquid.
- Return the shredded pork to the slow cooker and mix in the barbecue sauce and reserved cooking liquid.
- Stir the pork to ensure it's evenly coated with the sauce and heated through.
- Serve hot on buns, in tacos, or as a main dish with your favorite sides.
Tips
- Choose the right cut: A well-marbled pork shoulder (or pork butt) ensures maximum tenderness and flavor.
- Pat the meat dry before seasoning to help achieve better browning and flavor absorption.
- Layer onions at the bottom of the slow cooker to create a flavorful base and prevent the meat from sticking.
- Use a good quality hard cider for deeper, more complex flavor. Choose a slightly dry cider for best results.
- Don't rush the cooking process. Slow cooking on low heat for 8 hours will break down the meat's connective tissues, creating incredibly tender pulled pork.
- When shredding, discard large fat pieces but keep some for added moisture and richness.
- Adjust the barbecue sauce quantity to your preference - some like it saucy, others more subtle.
- This versatile recipe works great for meal prep. It can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
Nutrition Facts
Calories: 565kcal
Carbohydrates: g
Protein: 35g
Fat: 40g
Saturated Fat: 15g
Cholesterol: 150mg
