Slow-Cooked Pulled Pork Sandwiches with Apple Cider Glaze

Tender pork shoulder simmered in a sweet-tangy apple cider glaze, served on toasted buns with a refreshing coleslaw topping.

Cuisine: Southern

Category: Slow Cooker

Prep: 15 minutes. Cook: 480 minutes.

Serves 4.

Ingredients

• 1.5 pounds, boneless pork shoulder
• 1/2 cup apple cider
• 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 buns
• 1 cup coleslaw

Instructions

1. Step 1: Place 1.5 pounds boneless pork shoulder in a slow cooker. In a small bowl, whisk together 1/2 cup apple cider, 2 tablespoons brown sugar, 1 tablespoon Dijon mustard, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
2. Step 2: Pour the apple cider mixture over the pork in the slow cooker. Cook on low for 8 hours until pork is fork-tender.
3. Step 3: Remove pork from slow cooker and shred with two forks. Return shredded pork to the slow cooker and stir to coat with sauce.
4. Step 4: Toast 4 buns in a skillet over medium heat until golden. Place a generous portion of pulled pork on each bun and top with 1/4 cup coleslaw.