Apple Cider Pulled Pork with Apple Cabbage Slaw

Close up of an Apple Cider Pulled Pork Sandwich with slaw on a white plate on top of a blue striped towel

Apple Cider Pulled Pork with Apple Cabbage Slaw

Pork and apples are an age-old combination... and this Apple Cider Pulled Pork with Apple Coleslaw is the perfect fall entree. Pork cooks in the slow cooker or Instant Pot with apple cider before being served over bread with a homemade apple coleslaw. No matter what you serve it for, these pulled pork sandwiches make a lovely meal.

Prep Time 15

Cook Time 8

Total Time 8 15

Servings servings

Calories 680kcal

Ingredients

Apple Cider Pulled Pork Sandwiches

2 lb. pork butt
2 cups apple cider
½ teaspoon ground cinnamon
½ teaspoon kosher salt
¼ teaspoon black pepper
6 sandwich buns

Apple Cabbage Slaw

½ head green cabbage small (about 4 cups chopped)
2 Granny Smith apples small (about 1 ½ cups, sliced)
½-1 jalapeño pepper diced
1 tablespoon freshly squeezed lemon juice freshly squeezed
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

Instructions

Cook the Apple Cider Pork Butt

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.

Prepare the Apple Cabbage Slaw

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.

Prepare the Sandwiches

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.

Notes

To make this recipe in the Instant Pot: Follow the instructions, but cook on Manual High Pressure for 30 minutes. (15 minutes per lb. for the pork butt.) Manually release the pressure when done. Once pressure has been released, remove the lid and shred the pork.

Nutrition