Apple Cider Pulled Pork Perfection: Caramelized Onions & Apples Recipe

Get ready to experience the ultimate comfort food with this mouthwatering Apple Cider Pulled Pork recipe! The tender, flavorful pulled pork, combined with the sweetness of caramelized onions and apples, creates a symphony of tastes that will leave you wanting more. This recipe is perfect for family gatherings, potlucks, or a cozy weekend meal. The apple cider adds a subtle tang and enhances the overall richness of the dish, while the caramelized onions and apples contribute a delightful sweetness and texture.

## Why This Recipe Works

* **Tender and Juicy Pork:** Slow cooking the pork shoulder in apple cider ensures that it becomes incredibly tender and easily pulls apart with a fork. The low and slow method allows the flavors to meld together beautifully, resulting in a deeply satisfying dish.
* **Balanced Flavors:** The combination of savory pork, sweet apples and onions, and tangy apple cider creates a harmonious balance of flavors that is both comforting and exciting.
* **Versatile Dish:** Pulled pork is incredibly versatile. Serve it on buns as classic pulled pork sandwiches, or get creative and use it in tacos, sliders, salads, or even on top of nachos.
* **Perfect for Meal Prep:** This recipe is ideal for meal prepping. The pulled pork can be made ahead of time and stored in the refrigerator for several days or frozen for longer storage. Simply reheat and enjoy!

## Ingredients You’ll Need

**For the Pork:**

* 1 (4-5 pound) boneless pork shoulder (Boston butt)
* 2 tablespoons olive oil
* 1 large yellow onion, chopped
* 2 cloves garlic, minced
* 1 teaspoon smoked paprika
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1/2 teaspoon dried thyme
* 1/2 teaspoon dried sage
* 1/4 teaspoon cayenne pepper (optional, for a little heat)
* Salt and freshly ground black pepper, to taste
* 2 cups apple cider
* 1 cup chicken broth
* 2 tablespoons apple cider vinegar
* 1 tablespoon Worcestershire sauce

**For the Caramelized Onions and Apples:**

* 2 large yellow onions, thinly sliced
* 2 tablespoons olive oil
* 1 tablespoon butter
* 2 large apples (such as Honeycrisp, Gala, or Fuji), peeled, cored, and diced
* 1/4 cup apple cider
* 1 tablespoon brown sugar
* 1/4 teaspoon ground cinnamon
* Salt and freshly ground black pepper, to taste

**Optional Garnishes:**

* Fresh parsley, chopped
* Chives, chopped
* Apple slices

## Equipment You’ll Need

* Large Dutch oven or heavy-bottomed pot
* Large skillet or frying pan
* Tongs
* Fork
* Measuring cups and spoons
* Cutting board
* Knife

## Step-by-Step Instructions

### Part 1: Preparing the Pork

1. **Prepare the Pork Shoulder:** Pat the pork shoulder dry with paper towels. This helps the seasoning adhere better. Trim off any excess fat, leaving a thin layer for flavor.

2. **Make the Spice Rub:** In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried thyme, dried sage, cayenne pepper (if using), salt, and pepper. Mix well.

3. **Season the Pork:** Generously rub the spice mixture all over the pork shoulder, ensuring that every surface is covered. Massage the spices into the meat for even distribution.

4. **Sear the Pork:** Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork shoulder on all sides until browned, about 3-4 minutes per side. This step is crucial for developing a rich, flavorful crust.

5. **Sauté the Onion and Garlic:** Remove the pork shoulder from the Dutch oven and set aside. Add the chopped onion to the pot and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

6. **Deglaze the Pot:** Pour in the apple cider, chicken broth, apple cider vinegar, and Worcestershire sauce. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. This adds depth of flavor to the sauce.

7. **Braise the Pork:** Return the pork shoulder to the Dutch oven. The liquid should come about halfway up the sides of the pork. If necessary, add more chicken broth to reach this level.

8. **Slow Cook the Pork:** Bring the liquid to a simmer, then cover the Dutch oven with a lid. Reduce the heat to low and simmer for 3-4 hours, or until the pork is fork-tender. Alternatively, you can transfer the Dutch oven to a preheated 300°F (150°C) oven and bake for the same amount of time.

9. **Shred the Pork:** Once the pork is cooked, remove it from the Dutch oven and place it on a cutting board. Let it rest for 10-15 minutes before shredding it with two forks. Discard any large pieces of fat.

10. **Strain the Sauce (Optional):** If you prefer a smoother sauce, strain the braising liquid through a fine-mesh sieve. Discard the solids.

11. **Return Pork to Sauce:** Return the shredded pork to the Dutch oven with the braising liquid. Stir to combine and keep warm.

### Part 2: Making the Caramelized Onions and Apples

1. **Caramelize the Onions:** In a large skillet or frying pan, heat the olive oil and butter over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they are softened and golden brown, about 20-25 minutes. Be patient, as this process takes time and low heat is key to preventing the onions from burning.

2. **Add the Apples:** Add the diced apples to the skillet with the caramelized onions. Cook for another 5-7 minutes, until the apples are tender and slightly caramelized.

3. **Deglaze with Apple Cider:** Pour in the apple cider and scrape up any browned bits from the bottom of the skillet. This will add extra flavor and help to loosen any stuck-on pieces.

4. **Add Seasonings:** Stir in the brown sugar and ground cinnamon. Cook for another 2-3 minutes, until the sauce has thickened slightly.

5. **Season to Taste:** Season the caramelized onions and apples with salt and pepper to taste.

### Part 3: Assembling and Serving

1. **Assemble the Sandwiches (Optional):** If serving as sandwiches, toast your favorite buns. Spoon a generous amount of pulled pork onto the bottom bun, top with the caramelized onions and apples, and add the top bun.

2. **Serve and Garnish:** Serve the pulled pork with the caramelized onions and apples alongside your favorite sides, such as coleslaw, cornbread, or potato salad. Garnish with fresh parsley or chives, if desired. You can also add a few apple slices for a pretty presentation.

## Tips for the Best Apple Cider Pulled Pork

* **Use a Boneless Pork Shoulder:** Boneless pork shoulder is easier to shred than bone-in. It also cooks more evenly.
* **Don’t Skip the Sear:** Searing the pork shoulder is essential for developing a rich, flavorful crust that will add depth to the final dish.
* **Low and Slow Cooking:** Cooking the pork low and slow is key to achieving tender, juicy pulled pork. This allows the connective tissues to break down, resulting in a melt-in-your-mouth texture.
* **Patience is Key for Caramelizing Onions:** Caramelizing onions takes time and patience. Cook them over low heat, stirring occasionally, until they are softened and golden brown.
* **Adjust Seasoning to Taste:** Taste the pulled pork and caramelized onions and apples throughout the cooking process and adjust the seasoning as needed.
* **Use High-Quality Apple Cider:** The quality of the apple cider will impact the flavor of the dish. Use a good-quality, unfiltered apple cider for the best results.
* **Let the Pork Rest Before Shredding:** Letting the pork rest for 10-15 minutes before shredding allows the juices to redistribute, resulting in more tender and flavorful pulled pork.

## Variations and Additions

* **Add BBQ Sauce:** If you prefer a sweeter, tangier flavor, add a cup of your favorite BBQ sauce to the pulled pork after shredding.
* **Spicy Pulled Pork:** Add more cayenne pepper to the spice rub, or add a pinch of red pepper flakes to the braising liquid for a spicier kick.
* **Honey Garlic Pulled Pork:** Add a few tablespoons of honey and minced garlic to the braising liquid for a sweet and savory twist.
* **Maple Glazed Pulled Pork:** Add a few tablespoons of maple syrup to the braising liquid for a rich, caramel-like flavor.
* **Add Different Vegetables:** You can add other vegetables to the Dutch oven along with the pork, such as carrots, celery, or potatoes.
* **Slow Cooker Version:** This recipe can also be made in a slow cooker. Simply sear the pork shoulder as directed, then transfer it to the slow cooker along with the braising liquid. Cook on low for 8-10 hours, or on high for 4-5 hours, until the pork is fork-tender.

## Serving Suggestions

* **Pulled Pork Sandwiches:** Serve the pulled pork on toasted buns with coleslaw and your favorite toppings.
* **Pulled Pork Tacos:** Use the pulled pork as a filling for tacos, topped with shredded cabbage, salsa, and sour cream.
* **Pulled Pork Sliders:** Serve the pulled pork on mini buns as sliders for a party or appetizer.
* **Pulled Pork Salad:** Top a bed of greens with the pulled pork, crumbled cheese, and your favorite salad dressing.
* **Pulled Pork Nachos:** Layer tortilla chips with the pulled pork, cheese, and your favorite nacho toppings.
* **Pulled Pork Mac and Cheese:** Stir the pulled pork into your favorite mac and cheese recipe for a hearty and flavorful meal.
* **Serve with sides:** Coleslaw, cornbread, baked beans, potato salad, green salad, roasted vegetables, mashed potatoes, mac and cheese, fruit salad, chips, pickles.

## Make-Ahead and Storage Instructions

* **Make-Ahead:** The pulled pork can be made ahead of time and stored in the refrigerator for up to 3-4 days. Reheat gently in a pot on the stovetop or in the microwave before serving.
* **Freezing:** The pulled pork can also be frozen for up to 2-3 months. Allow it to cool completely before transferring it to an airtight container or freezer bag. Thaw in the refrigerator overnight before reheating.
* **Storing Leftovers:** Store leftover pulled pork in an airtight container in the refrigerator for up to 3-4 days.

## Nutritional Information (Approximate, per serving)

* Calories: 400-500
* Protein: 30-40g
* Fat: 20-30g
* Carbohydrates: 20-30g

*Note: Nutritional information may vary depending on the specific ingredients and portion sizes used.*

## Apple Cider Pulled Pork Recipe Card

**Recipe Name:** Apple Cider Pulled Pork with Caramelized Onions and Apples

**Prep Time:** 30 minutes
**Cook Time:** 3-4 hours
**Yields:** 8-10 servings

**Ingredients:**

* 1 (4-5 pound) boneless pork shoulder (Boston butt)
* 2 tablespoons olive oil
* 1 large yellow onion, chopped
* 2 cloves garlic, minced
* 1 teaspoon smoked paprika
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1/2 teaspoon dried thyme
* 1/2 teaspoon dried sage
* 1/4 teaspoon cayenne pepper (optional, for a little heat)
* Salt and freshly ground black pepper, to taste
* 2 cups apple cider
* 1 cup chicken broth
* 2 tablespoons apple cider vinegar
* 1 tablespoon Worcestershire sauce
* 2 large yellow onions, thinly sliced
* 2 tablespoons olive oil
* 1 tablespoon butter
* 2 large apples (such as Honeycrisp, Gala, or Fuji), peeled, cored, and diced
* 1/4 cup apple cider
* 1 tablespoon brown sugar
* 1/4 teaspoon ground cinnamon
* Salt and freshly ground black pepper, to taste

**Instructions:**

1. Pat the pork shoulder dry and rub with a mixture of smoked paprika, garlic powder, onion powder, thyme, sage, cayenne pepper (if using), salt, and pepper.
2. Heat olive oil in a Dutch oven over medium-high heat. Sear the pork on all sides until browned.
3. Remove pork and set aside. Add chopped onion to the pot and cook until softened. Add garlic and cook until fragrant.
4. Pour in apple cider, chicken broth, apple cider vinegar, and Worcestershire sauce, scraping up any browned bits.
5. Return pork to the Dutch oven, ensuring it’s mostly submerged in liquid. Bring to a simmer, then cover and cook on low for 3-4 hours, or until fork-tender, or bake at 300°F (150°C) for the same time.
6. Remove pork and let rest. Shred with two forks. Strain the braising liquid if desired, then return the shredded pork to the sauce.
7. While pork is cooking, caramelize thinly sliced onions in a skillet with olive oil and butter over medium heat until softened and golden brown.
8. Add diced apples to the skillet and cook until tender.
9. Pour in apple cider and scrape up any browned bits. Stir in brown sugar and cinnamon. Cook until the sauce has thickened.
10. Season caramelized onions and apples with salt and pepper.
11. Serve pulled pork with caramelized onions and apples on buns, tacos, or as desired. Garnish with fresh parsley or chives if desired.

Enjoy this delightful Apple Cider Pulled Pork recipe! It’s sure to become a family favorite.