This crockpot apple butter pulled pork is sweet, smoky, tangy, and so easy to make. Apple butter melts into the pork as it cooks, while barbecue sauce and apple cider vinegar keep the flavor balanced. The pork turns tender enough to pull apart with two forks, and the sauce gets into every bite.
Makes: 8 servings
Prep time: 15 minutes
Cook time: 8–9 hours on LOW or 4–5 hours on HIGH
Total time: About 8 hours 25 minutes on LOW
Why I Love This Recipe
Pulled pork is one of those meals that makes the house smell good for hours. I especially like this version because apple butter does more than make the pork sweet. It gives the sauce a deep apple and spice flavor without having to peel or chop a pile of apples.
The first time you lift the crockpot lid after a long cook, the pork may still look like one big roast. Then you touch it with a fork and it starts falling into juicy pieces. That is the best part.
- Most of the work happens in the crockpot.
- Apple butter gives the sauce sweetness, fruit flavor, and body.
- Apple cider vinegar keeps it from tasting too sweet.
- Smoked paprika adds a gentle smoky taste.
- You can serve it on buns, potatoes, rice, or even mac and cheese.
- Leftovers taste great the next day.
What You’ll Need
- 3 1/2 pounds boneless pork shoulder, excess surface fat trimmed
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 medium onion, thinly sliced
- 1 cup apple butter
- 1/2 cup barbecue sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1/2 cup low-sodium chicken broth
- 1 tablespoon brown sugar
- 1 teaspoon Dijon mustard
Recipe and Instructions
Step 1: Season the Pork
Pat 3 1/2 pounds boneless pork shoulder dry. Trim away any very thick pieces of surface fat, but leave some fat because it helps keep the meat moist.
Mix 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon smoked paprika, and 1 teaspoon garlic powder. Rub the seasoning all over the pork.
Step 2: Add the Onion and Pork
Spread 1 medium onion, thinly sliced, across the bottom of a black oval crockpot. Place the seasoned 3 1/2-pound pork shoulder directly on top.
Keep the crockpot straight and centered on your work surface.
Step 3: Mix and Add the Apple Butter Sauce
In a medium bowl, whisk together 1 cup apple butter, 1/2 cup barbecue sauce, 2 tablespoons apple cider vinegar, 1 tablespoon Worcestershire sauce, 1/2 cup low-sodium chicken broth, 1 tablespoon brown sugar, and 1 teaspoon Dijon mustard.
Pour the whole mixture evenly over the seasoned pork and sliced onion.
Step 4: Slow Cook Until Tender
Put the lid on the crockpot. Cook on LOW for 8–9 hours or HIGH for 4–5 hours.
The pork is ready when a fork slides in easily and the meat pulls apart with very little pressure. For the best pulled texture, pork shoulder usually becomes very tender around 195–205°F (91–96°C) internally.
Step 5: Shred the Pork
Carefully move the cooked pork to a large round plate. Use two forks to pull it into bite-size shreds. Remove any large pieces of fat as you go.
Put all of the shredded pork back into the crockpot with the cooked onion and sauce. Stir well so the sauce coats the meat.
Step 6: Let the Pork Soak Up the Sauce and Serve
Cover the shredded pork and leave the crockpot on LOW for another 15–20 minutes. This gives the meat time to soak up more sauce.
Stir once more, then spoon the pulled pork onto a round serving plate. Add a little of the crockpot sauce over the top and serve warm.
Why This Recipe Works (Quick Science)
Pork shoulder has a lot of collagen, which is a tough connective tissue. Long, slow cooking turns that collagen into gelatin. That is why the meat changes from firm to soft and easy to shred.
Apple butter also works well in a slow cooker. It is already thick and concentrated, so it gives the cooking liquid strong apple flavor without making it watery.
There is a balance happening in the sauce too:
- Apple butter and brown sugar add sweetness.
- Apple cider vinegar and Dijon add acid and tang.
- Barbecue sauce and Worcestershire bring savory flavor.
- Smoked paprika gives the pork a smoky note.
- Chicken broth provides enough liquid for slow cooking without drowning the pork.
Pro Tips
- Use pork shoulder, not pork loin. Shoulder has more fat and connective tissue, so it stays much more tender during a long cook.
- Don’t add extra liquid. The pork and onion release plenty of juice as they cook.
- Don’t stop cooking just because the pork is safe to eat. Pulled pork needs more time than a lean pork chop. You want it tender enough to fall apart.
- Taste after shredding. Barbecue sauces and apple butters have different levels of salt and sugar. Adjust only after the pork is mixed with the sauce.
- Keep some sauce in the crockpot. Mixing the shredded meat back into its juices is one of the easiest ways to keep pulled pork moist.
Tools You’ll Need
- 6-quart black oval crockpot with lid
- Cutting board
- Chef’s knife
- Measuring cups
- Measuring spoons
- Medium mixing bowl
- Whisk
- Tongs
- Two forks
- Instant-read meat thermometer
- Large round plate
- Serving spoon
Substitutions and Variations
- Pork: Bone-in pork shoulder works too. Use about 4 pounds and remove the bone before shredding.
- Apple butter: Use unsweetened apple butter if you want a less-sweet sauce.
- Barbecue sauce: Smoky, original, or spicy barbecue sauce all work.
- Chicken broth: Vegetable broth can take its place.
- More heat: Add 1/4 to 1/2 teaspoon cayenne pepper.
- More smoke: Add another 1/2 teaspoon smoked paprika.
- Less sweet: Leave out the 1 tablespoon brown sugar.
- Sweeter: Add 1 extra tablespoon apple butter after shredding and taste before adding more.
Common Mistakes
- Using pork loin: It is much leaner and can become dry.
- Opening the lid often: Every peek releases heat and can make cooking take longer.
- Taking the pork out too early: If it fights your forks, it needs more time.
- Throwing away all the cooking liquid: That liquid has a lot of flavor. Shredded pork should be mixed back into it.
- Adding lots of broth: A crockpot holds in moisture, and the pork releases liquid while cooking.
- Shredding the meat too finely: Leave some larger strands so the finished pork stays juicy and has good texture.
What to Serve With
This pork can turn into several easy meals.
- Toasted brioche or hamburger buns
- Coleslaw
- Baked potatoes
- Mashed potatoes
- Mac and cheese
- Cornbread
- Roasted sweet potatoes
- Rice
- Green beans
- Corn on the cob
- Simple green salad
- Pickles for a sharp, crunchy contrast
Make-Ahead Tips
You can season the raw pork and slice the onion up to 1 day ahead. Keep them covered in the refrigerator.
The sauce can also be mixed one day ahead and kept in a sealed container in the refrigerator. Keep raw pork separate from the sauce until you’re ready to assemble the crockpot.
You can also make the whole recipe ahead. Pulled pork often tastes even better after sitting overnight in its sauce.
Leftovers and Storage
Let leftovers cool, then store the pork with plenty of its sauce.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in airtight freezer-safe portions for up to 3 months for best quality.
- Thawing: Thaw frozen pork overnight in the refrigerator.
- Reheating: Warm gently until the pork reaches 165°F (74°C). Add a spoonful of broth, barbecue sauce, or leftover cooking juices if it seems dry.
Macros Information
Approximate nutrition per serving, based on 8 servings and before adding buns or side dishes:
- Calories: 410
- Protein: 35 g
- Carbohydrates: 24 g
- Fat: 19 g
- Fiber: 1 g
- Sugar: 18 g
These numbers are estimates. Your pork shoulder, apple butter, and barbecue sauce can change the final macros quite a bit.
FAQ
Q: Can I cook this on HIGH instead of LOW?
A: Yes. Cook it on HIGH for about 4–5 hours. LOW for 8–9 hours usually gives pork shoulder the most tender texture.
Q: How do I know when the pork is done?
A: The best test is tenderness. A fork should slide into the meat easily, and the pork should pull apart without much effort. For shreddable pork shoulder, the internal temperature is commonly around 195–205°F.
Q: Does apple butter make pulled pork taste like dessert?
A: No. The vinegar, mustard, barbecue sauce, spices, and Worcestershire balance the sweetness. You still get an apple note, but the finished dish is savory.
Q: Can I put frozen pork straight into the crockpot?
A: It is better to thaw it completely in the refrigerator first. This helps the pork cook more evenly and safely.
Q: Why won’t my pork shred?
A: It probably needs more cooking time. Pork shoulder can reach a safe temperature before its connective tissue has softened enough for easy shredding.
Q: Should I drain the pork before shredding it?
A: No. If there is a very large amount of fat on top, you can skim some away. Keep the flavorful cooking juices and mix the shredded pork back into them.
Q: Can I use homemade apple butter?
A: Yes. Homemade apple butter is great here. If yours is very sweet, leave out the brown sugar at first. You can always add sweetness after the pork is cooked.
Final Thoughts
This crockpot apple butter pulled pork is the kind of meal that gives you big flavor without a lot of hands-on work. The apple butter makes the sauce rich and a little sweet, while vinegar, mustard, and smoky spices keep everything balanced.
Pile it onto a bun, spoon it over potatoes, or eat it straight from the plate with your favorite sides. Once that pork is tender, shredded, and mixed back into all those good juices, it is hard to resist.
Give it a try, then leave a comment with how yours turned out, what you served with it, or any questions you had along the way.