There is nothing like a great crock pot pulled pork recipe to come home to at the end of a long work day! This pulled pork is slightly sweet and yields a tender, pulled pork that is great to eat as-is or in sandwiches.
If you are looking for more pork recipes, try my pork loin roast or my Kalua pork, both are delicious!
How to Make Crock pot Pulled Pork
Sooo, pulled pork and I aren’t the best of friends.There, I said it.When I traveled to the States and hit the Southern areas of BBQ bliss, I ate ribs.I ate slaw.I ate cornbread and I ate brisket and I ate BBQ chicken. I ate and ate and ate everything BBQ that I could get my fork on, because here in Edmonton we don’t get real BBQ.I did not eat pulled pork.
- 1-2 tbsp oil
- 1 3-4 lb pork shoulder roast
- 1 red onion quartered
- 1 cup sweetened apple juice
- 2 tbsp seeded whole grain mustard
- 1 tbsp dijon mustard
- 1 tbsp melted honey
- 1/2 tsp salt
1. Heat the oil in a large skillet, then fry the roast until browned. Place in the bottom
of a crock pot.
2. Place the onion around the roast. Whisk together the rest of the ingredients, then
pour over the roast.
3. Cover with tinfoil, then place the lid on top. Cook all day on low, until the roast is
falling apart and pulls apart easily.
4. Serve with the onions and a little bit of the sauce if wanted.
Ok, Ok, I know. I’m crazy. I have my own recipe for Pulled Pork – Beer n’ BBQ Pulled Pork. And in that post my friends, I also talk about how it’s really not my favourite sandwich. It’s too…too much.
Too much flavour and then it’s too much bun and it’s not what I want.
Wow, did I sound like a stompy kid or what?
Here’s the thing : I LOVE PULLED PORK. When you say those words however, everyone thinks of the saucy, drippy BBQ pulled pork. What I mean is that a pork shoulder roast cooks up like a beef blade roast, which is my favourite. The fat melts away when you cook it low and slow and you are left with this amazing meat that is seriously delicious. It’s my favourite cut of meat. So I wanted to make a pulled pork recipe that was delicious, but wasn’t all saucy/BBQ saturated flavour.
So why not cook it in apple juice and mustard all day? Why not indeed. It turned out so delicious that Mike and I ate it with a side of salad and needed nothing else.
It’s really hard to photograph pulled meat of any sort well, so I hope that I did it justice. This is delicious. This apple juice pulled pork is for those of you that are like me and just want pulled pork that doesn’t have to be eaten in a bun.
I will definitely be playing around with this cut of pork more and more, as I find pork has a very mild flavour that will work with almost anything!
Happy cooking, all!
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Crockpot Apple Juice Pulled Pork Recipe
- Prep Time
- 10 minutes
- Cook Time
- 8 hours
- Total Time
- 8 hours 10 minutes
- Main Course
- Slow Cooker / Crockpot
- Karlynn Johnston
- 1-2 tablespoons oil
- one 3-4 pounds pork shoulder roast
- 1 red onion quartered
- 1 cup sweetened apple juice
- 2 tablespoons seeded whole grain mustard
- 1 tablespoon dijon mustard
- 1 tablespoon melted honey
- 1/2 teaspoon salt
- Heat the oil in a large skillet, then fry the roast until browned. Place in the bottom of a crockpot.
- Place the onion around the roast. Whisk together the rest of the ingredients, then pour over the roast.
- Cover with tinfoil, then place the lid on top. Cook all day on low, until the roast is falling apart and pulls apart easily.
- Serve with the onions and a little bit of the sauce if wanted.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Comments & Recipe Tips Share a tip or comment!
Laura Lyford says
So yummy and easy. I cooked for 8 hours, pulled and put in fridge, stained juice and cooled it, removed fat and reheated in crock pot with a thickened juice. Perfect for our family picnic.
Why the tinfoil? And put directly over roast or across top of slow cooker?
I’m swimming in apple juice at the moment (not literally, just lots in the fridge), but I have even MORE o.j. so was thinking of experimenting with an exchange. That wouldn’t be too weird, would it? Or would I have to do some kind of adding of some extra spice to balance the flavors? I can’t find a good recipe for pork roast and citrus … Unless it’s something that has to get put into a huge barrel-type grill, and ppl start dancing around to tropical music, and I just don’t have the energy … Or the barrel-type grill.
Anybody have ideas?
I’m going to have to try this! I live in northwestern North Carolina, where pulled pork/pork BBQ is sold everywhere (including gas stations). In sandwiches (Eastern Carolina BBQ style – looks like its been through a blender), chopped style (Western Carolina BBQ Style – large pulled chunks), sliced BBQ (sliced like luncheon meat), tomato base, vinegar base, etc. You name it, it’s available. I’m curious to see how the apple juice variant compares. Thanks, Karlynn!