Pork and apples are an age-old combination… and this Apple Cider Pulled Pork with Apple Cabbage Slaw is the perfect entree for any fall get together or a simple weeknight meal. Pork butt simmers in spiced apple cider for hours in the slow cooker before shredding. Serve on a toasted bun with a tart apple cabbage coleslaw in a creamy yogurt sauce. Apple Cider Pulled Pork with Apple Cabbage Slaw makes a delicious meal for the whole family!
The older our daughter gets, the more I seem to rely on the slow cooker meals.
To the parents who make dinner every night without the help of a slow cooker: You are my HEROES!
Because cooking dinner with an active toddler at witching hour is a challenge.
And since I’m trying to be kind to myself, as well as have a delicious homemade meal for our family most evenings, the slow cooker is my new bestie.
This Apple Cider Pulled Pork with Apple Cabbage Slaw is a new favorite of ours… and it cooks all day in the slow cooker.
Slow cooker pulled pork and I have a long history together. While I generally like to remove my pork before it becomes too saturated in its own fat, I wanted to try something different with this recipe.
I wanted the pork to taste like the fall.
So I seasoned the meat with salt, pepper and cinnamon… then I poured apple cider into the slow cooker and let it go.
The most time-intensive part of this recipe is chopping the cabbage and apples for the slaw. And it was made after my husband arrived and could play with Lady Baby while I chopped and tossed everything together.
This slaw is different than the other recipes I’ve shared because it’s got a sweet/tartness going on that is incredible. And when we chopped a jalapeño and tossed it in? That sweet/tart/spice combination? Killer.
Lady Baby enjoyed it, too!
(Baby foodie FTW!)
Now, I’m a Memphis girl through and through… and I will always, always, always require my pulled pork to come with coleslaw.
And when I say that I want the pulled pork to come with coleslaw, I mean I want the slaw ON my pulled pork sandwich.
That’s standard in Memphis. That’s how I serve mine. But if you find coleslaw on a sandwich weird (like, say, my husband), you can certainly serve yours on the side!
Erin’s Recommended Tools/Products for Apple Cider Pulled Pork with Apple Cabbage Slaw
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- To make this pork, you absolutely MUST have a slow cooker. We own a Hamilton Beach Stay or Go Slow Cooker and love it for meals like this. The Crock-Pot 6-Quart Programmable Cook and Carry Oval Slow Cooker and the Frigidaire Professional Stainless 7-Quart Programmable Slow Cooker both are good products if you’re feeding a crowd.
- Pulled Pork isn’t a fancy dish. Because of this, we generally let everyone make their plate straight from the slow cooker… but if you wanted to display the sandwiches for a crowd, I suggest using the Threshold Porcelain Rectangular Platter in White (seen in these photos) or maybe a Thirstystone Wood & Iron Rectangular Tray if you’re going for a rustic/chic vibe.
- GET THE LOOK: Threshold Leaf Napkin Tan (Set of 4), Threshold Porcelain Rectangular Platter in White, and Confetti Paper Placemats Pad
Now who’s ready to make some fall-flavored pulled pork with a seasonal slaw?
Here’s how I did it:
- 2 lb. pork butt
- 2 cups apple cider
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Sandwich buns
- ½ head small green cabbage
- 2 small Granny Smith apples
- ½ - 1 jalapeño pepper, diced (use your discretion here and consider the crowd you're feeding!)
- 1 tablespoon freshly squeezed lemon juice
- ½ cup plain Greek yogurt
- ½ cup apple cider
- ¼ cup apple cider vinegar
- 2 tablespoons spicy brown mustard
- 1 tablespoon honey
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon celery seed
- Place the pork butt in the bowl of the slow cooker.
- Measure in the apple cider, cinnamon, salt and pepper.
- Cook on LOW for 7-8 hours.
- When finished cooking, remove the pork from the slow cooker. Let cool for 10-15 minutes.
- When the pork has cooled, remove the fat and shred using forks or your fingers.
- Set aside until time to eat.
- Using a mandolin or a very sharp knife, shred the cabbage into fine, thin pieces. Place in a large bowl.
- Using a mandolin or a very sharp knife, slice the apples into long, thin pieces like the cabbage. Toss in the lemon juice. Add to the bowl with the cabbage.
- Add the diced jalapeño pepper to the bowl with the cabbage and apples.
- In another bowl, combine the yogurt dressing ingredients: the yogurt, apple cider, apple cider vinegar, mustard, honey, salt, pepper and celery seed. Whisk together until combined.
- Pour over the cabbage and apple mixture. Using tongs, toss until the slaw is well coated.
- Toast and slice the sandwich buns.
- Place the shredded pork onto the bottom bun.
- Arrange coleslaw on top of the pork.
- Top with the top half of the bun, and enjoy immediately.