Easy pulled pork bursts with apple flavor. The secret? Add cider into the slow cooker with the pork as well as in the barbecue sauce.

Source: Midwest Living


Pulled Pork
BBQ Sauce


Instructions Checklist
  • Coat the inside of a 4- to -5-quart slow cooker with nonstick cooking spray. Trim visible fat from pork shoulder and place into slow cooker. Sprinkle meat with chili powder, salt and pepper. (If desired, you can brown the seasoned meat in hot oil in a large pan first, to boost the flavor and color.) Pour cider over pork. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

  • To prepare BBQ sauce, place all ingredients in a medium saucepan. Bring to boiling, uncovered, stirring frequently, then reduce heat and simmer, uncovered, 20 to 30 minutes or until sauce reaches desired thickness, stirring occasionally.

  • Place pork on a large cutting board or platter. Discard cooking liquid. Use two forks to pull the pork apart into shreds. Serve the pork on the toasted hamburger buns and top with the sauce. Refrigerate any remaining sauce for up to 1 week.


A pork shoulder roast is higher in fat than pork tenderloin, but it's much more affordable. To make it a leaner cut, simply trim the fat from the pork shoulder before cooking. Cut it into chunks, then cut the separable fat from the meat.

Nutrition Facts

350 calories; 9 g total fat; 3 g saturated fat; 2 g polyunsaturated fat; 3 g monounsaturated fat; 69 mg cholesterol; 547 mg sodium. 425 mg potassium; 41 g carbohydrates; 7 g fiber; 11 g sugar; 29 g protein; 0 g trans fatty acid; 228 IU vitamin a; 1 mg vitamin c; 1 mg thiamin; 1 mg riboflavin; 9 mg niacin equivalents; 0 mg vitamin b6; 25 mcg folate; 1 mcg vitamin b12; 120 mg calcium; 3 mg iron;