I’ve met only a couple people who eat meat and don’t like pulled pork—it seems to be a universally loved potluck or picnic dish. I created a version using apples and my Cider BBQ Sauce to create the familiar sweet and tangy flavors.
Prep time 15 minutes
Serves 10 to 12
4- to 5-pound (1.8 to 2.2 kg) pork roast (loin or shoulder)
2 tablespoons BBQ Dry-Rub Seasoning
3 tablespoons (45 ml) apple cider vinegar, divided
2 tablespoons (29 ml) avocado oil
2 teaspoons sea salt
1/4 teaspoon cinnamon
1 medium onion, halved and thinly sliced
2 medium apples, cored and thinly sliced
2 cloves garlic, smashed
3 cups (750 g) Cider BBQ Sauce
1 Remove some—but not all—of the fat from the roast, and place it on a large plate.
2 Stir together the dry rub, 2 tablespoons (30 ml) of vinegar, oil, salt, and cinnamon in a small bowl. Spread the mixture all over the roast. Cover it with plastic wrap and chill for 4 to 12 hours.
3 Place the onion, apple slices, and garlic in a 6-quart (5.7 liter) slow cooker. Set the roast on top, fat-side up.
4 Cover and cook on low for 6 to 7 hours for a loin roast or 7 to 8 hours for a shoulder roast. When finished, the meat should be tender and pull apart easily with a fork.
5 Transfer the meat to a platter and shred it. Return the meat to the cooker and stir in the BBQ sauce.
6 Serve warm.
