apple cider vinegar

The Best Slow Cooker Pulled Pork


Prep: 15 minutes

Cook: 6 hours

Note: When increasing serving size, your prep time and cook time may vary.
For safe meat preparation, reference the USDA website.

The Best Slow Cooker Pulled Pork

The Best Slow Cooker Pulled Pork


  • 1.5 sweet onions (medium size)
  • 3 tsp tiny minced garlic
  • 1 tbsp brown sugar
  • 1/4 tsp cinnamon
  • 1/2 tsp cumin
  • 2 tsp chili pepper
  • 1 tsp salt
  • 3 lbs pork loin roast
  • 1/2 head red cabbage
  • 2 cups KC Masterpiece® Apple Cider Vinegar Barbecue Sauce®
  • 3 Granny Smith apples
  • 2 carrots (medium size)
  • 1/4 cup apple cider vinegar
  • 2 tbsp canola or vegetable oil
  • 2 tsp granulated sugar
  • 1 tsp yellow or Dijon mustard
  • 1/4 tsp black pepper
  • 5-6 hamburger buns or dinner rolls
  1. Slice one onion and mince the garlic. Set aside.
  2. In a small mixing bowl, combine the brown sugar, cinnamon, cumin, chili pepper and 1/2 a teaspoon of salt. Generously rub mixture on all sides of the pork roast.


  1. Place pork roast in the slow cooker. Arrange the onions and garlic around the meat and pour the barbecue sauce over top. Cook on low for 6 hours or on high for 4 hours.
  2. For the slaw: Chop the cabbage and the remaining onion. Cut the apples unto thin sticks and grate the carrots. Place in a large mixing bowl. In a separate mixing bowl, whisk together the vinegar, oil, sugar, pepper and remaining salt. Pour the vinaigrette over the veggies and toss until everything is evenly coated. Cover and place in the fridge until ready to serve.
  3. When the meat is ready, use two forks to pull meat apart while still in the slow cooker. Mix together with the juices. Let the meat rest for 10 minutes.
  4. Serve on a bun with a side of slaw.