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.
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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