Crock-Pot Cider Pulled Pork
You can make some absolutely decadent, tender, and delicious pulled pork right in your Crock-pot. This stuff is packed with flavor and never dry, and our version brings in the subtle and delicious tang of apple cider and apple cider vinegar!
Equipment
- 1 Slow-Cooker
Ingredients
- 2 ea pork tenderloins
- 1 cup apple juice or cider
- 2/3 cup apple cider vinegar
- 2 oz maple syrup
- 1 tbsp Worcestershire sauce
- Santa Maria seasoning
- your favorite BBQ sauce
Instructions
- Place the pork loins in your slow cooker and lightly season them with your Santa Maria seasoning (or your seasoning of choice).
- In a bowl or large measuring cup, combine the apple juice, apple cider vinegar, maple syrup, and Worcestershire sauce. Pour over the tenderloins. They don't have to be submerged when you're done. Drizzle the pork loins with your BBQ sauce of choice.
- Cover the slow cooker and let cook on low for 8 hours. You can cook high on 4-6 if you're in a rush, but the best way to cook this is low and slow!
- About 30 minutes before finished, remove the pork from the slow cooker and shred with a pair of forks or meat claws. Return to the slow cooker and let cook for another 30-45 minutes.
- Remove the meat from the slow cooker to a bowl and shred with two forks. Add in a little of the marinade if the meat is dry, and then mix in some more barbecue sauce (measurements here aren't exact - it really depends on the cut of meat).
- Serve and enjoy!