Slow Cooker Apple Butter Pulled Pork: An Easy, Cozy Fall Dinner
On
/
0 comments
Author: Andy LaPointe - Co-Founder of Traverse Bay Farms
- Total time: 8 hours 15 minutes (mostly hands-off)
- Yield: 8 to 10 servings
- Texture and flavor: fork-tender shredded pork in a glossy sweet-and-savory apple sauce
- Key ingredients: Traverse Bay Farms Apple Butter, pork shoulder, cider vinegar, onion
- Skill level: Easy
- Best occasion: cozy fall dinners, game-day spreads, and make-ahead meals
- Make-ahead note: this slow cooker apple butter pulled pork reheats and freezes beautifully
Quick Summary
Slow Cooker Apple Butter Pulled Pork is the definition of a cozy fall dinner that cooks itself. Pork shoulder braises low and slow in Traverse Bay Farms Apple Butter with a splash of cider vinegar and warm spices, then shreds into tender, glossy pulled pork. Pile it on rolls, spoon it over rice, or top it with a bright fruit jam.
Prep and Yield
Total time: 8 hours 15 minutes
Prep time: 15 minutes
Cook time: 8 hours on low (or 4 to 5 hours on high)
Yield: 8 to 10 servings
Skill level: Easy
Ingredients
- 1 boneless pork shoulder (Boston butt), 4 to 5 pounds
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 large yellow onion, sliced
- 3/4 cup Traverse Bay Farms Apple Butter
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic, minced
- 1/2 cup water or low-sodium chicken broth
- 1 tablespoon Traverse Bay Farms Cherry Jalapeno Jam (optional, for a sweet-heat finish)
Instructions
- Pat the pork dry and rub all over with the salt, pepper, and smoked paprika.
- Scatter the sliced onion across the bottom of the slow cooker and set the pork on top.
- Whisk the Apple Butter, cider vinegar, Dijon, Worcestershire, garlic, and water. Pour over the pork.
- Cover and cook on low for 8 hours (or high for 4 to 5), until the pork pulls apart easily with a fork.
- Transfer the pork to a board and shred with two forks. Skim excess fat from the cooking liquid.
- Return the shredded pork to the slow cooker and toss with the sauce. Stir in the Cherry Jalapeno Jam now if you want a sweet-heat kick. Keep warm until serving.
Chef's Tips
- Texture: let the pork reach true fork-tender before shredding; if it resists, give it another 30 to 60 minutes.
- Flavor boost: the cider vinegar balances the natural sweetness of the apple butter, so do not skip it.
- Sauce control: for a thicker sauce, simmer the skimmed cooking liquid on the stovetop a few minutes before tossing.
- Storage: pulled pork keeps its flavor for days and freezes well in its sauce.
- Traverse Bay Farms tie-in: finish each serving with a spoonful of Cherry Jam for a bright, fruity contrast.
Nutritional Highlights
- Pork shoulder is a satisfying source of protein for a hearty main dish.
- Apples are naturally a source of plant compounds that fit a normal, healthy lifestyle.
- Making the sauce from real apple butter skips artificial colors and high-fructose corn syrup.
- Cooking low and slow needs very little added fat.
Behind the Recipe
When the mornings turn crisp in Northern Michigan orchard country, the slow cooker comes back out of the cupboard. This pulled pork started as a way to use up a jar of Apple Butter that had been living in the fridge door, and it turned into the dinner our family asks for every time the leaves start to change. You set it in the morning, and by evening the whole house smells like an orchard.
The recipe works because apple butter is a concentrated puree of apples and warm spice, so it melts into the pork drippings and becomes a rich, glossy sauce with almost no effort. The vinegar and mustard keep it from reading too sweet, and the long, low cook breaks down the pork shoulder into that signature tender, shreddable texture. It is comfort food that practically makes itself.
How to Serve
- Pile onto soft buns with a scoop of slaw for classic pulled pork sandwiches.
- Spoon over rice or mashed potatoes for a cozy plated dinner.
- Top with a spoonful of Cherry Jam for a bright, fruity contrast.
- Fold into tortillas with pickled onions for easy pulled pork tacos.
How to Store and Make Ahead
This is a batch-cooking favorite. It tastes even better the next day once the flavors settle, which makes it perfect for meal prep and gatherings.
Make ahead: cook a day early and reheat gently with a splash of broth.
Fridge: store in the sauce in an airtight container up to 4 days.
Freezer: freeze in its sauce up to 3 months; thaw overnight and warm on the stovetop.
Shop the Traverse Bay Farms Products in This Recipe
The sauce starts with our smooth Apple Butter. Finish each serving with a spoonful of Cherry Salsa for a bit of contrast, and stir in Cherry Jalapeno Jam when you want a little sweet heat.
Frequently Asked Questions
Why Choose Traverse Bay Farms
- We ship nationwide, straight from our team to your door.
- Our fruit butters are made with real fruit and slowly simmered for smooth flavor.
- We are a family-owned brand rooted in Northern Michigan orchard country.
- Our fruit foods have earned national awards for flavor and quality.
What Customers Are Saying
"I made this on a chilly Sunday and the whole house smelled amazing. The apple butter sauce is incredible."
— Karen H., Columbus, OH
"So easy and it fed a crowd. We topped ours with the Cherry Jalapeno Jam and it was the perfect touch."
— Mike R., Fort Wayne, IN
Recipe by Traverse Bay Farms.
