Apple Cider Pulled Pork

Apple Cider Pulled Pork, garnished with green onions, in a white bowl

Pork butt cooked low and slow in apple cider, chipotle peppers, and onion. After cooking, the liquid is simmered down to a sauce with apple butter stirred in for a smooth, rich texture perfect for coating the pulled pork.




  1. Place the pork butt, onion, chipotle peppers and their liquid, and apple cider in a large, heavy Dutch oven (like this one) over high heat. Season generously with salt and pepper. Bring to a boil, then reduce the heat, cover the pot and simmer on low for about 3 hours, or until the pork shreds easily with a fork.
  2. With a big slotted spoon or tongs, remove the pork from the pot to a large bowl. Skim most of the fat off the liquid in the pot, remove the whole chipotle peppers if you prefer, increase the heat to high, and boil until the liquid is reduced to about 1 1/2 C.
  3. Meanwhile, shred the pork using two forks.
  4. Once the liquid has been reduced, stir in the apple butter and 1 TBS of apple cider vinegar. Return the shredded pork to the pot and stir to coat. Season with salt to taste and the additional TBS of vinegar if desired. Garnish with sliced green onions. Enjoy!


A note about the pork. At the time of this recipe, I could only find a 6.5 lb bone-in pork butt. It was mid afternoon and I needed it ready for a party at 5:30. So, I cut the butt in half and used the part without the bone, cut into three large chunks, for quicker cooking.  I froze the other half for another day. You can make this recipe with any size pork butt and it can be boneless or bone-in. You may need a bit more apple cider (it should cover about 3/4 of the pork – like up to the “shoulders” of it) and a bigger butt will take longer to cook. 

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