This Apple Cider Pulled Pork recipe is an easy and versatile fall healthy pulled pork recipe. It’s slightly sweet yet sugar free and can be made in both the instant pot and crockpot!
Originally published on November 5, 2018. Last updated on October 20, 2019.
Apple Cider Vinegar Pulled Pork
This pulled pork is bursting with savory apple flavor! The combination of apple cider + apple cider vinegar + onions and spices is truly comfort food!
Looking for a complete meal? I love stuffing this Apple Cider Pulled Pork into an Instant Pot Sweet Potato.
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Healthy Pulled Pork
Both Paleo and Whole30 this recipe is shockingly simple and one of the most comforting healthy pulled pork recipes I’ve ever had! This recipe is a winner all the way around. It has so much yummy apple cider flavor AND apples and onions are blended right into the cider sauce, I mean…… perfection.
How To Make Apple Cider Pulled Pork
Whether you make this healthy pulled pork in a slow cooker or pressure cooker it really couldn’t be easier! Sauté onions, add all remaining ingredients for the sauce to your pot, stir, add in pork and set to cook. Then once finished, remove the pork, shred and blend your sauce. Toss the pulled pork in the apple cider sauce and serve!
Dietary Accommodations
This apple cider pulled pork is naturally gluten free, paleo, and Whole30 friendly (use unsweetened apple cider). It is also dairy free, soy free and nut free.
How To Reheat Healthy Pulled Pork
This whole30 pulled pork recipe is intended to feed a crowd (think football season or family dinner after the pumpkin patch) or leave you with leftovers. (I LOVE leftovers!) Let the pork cool, then transfer to a storage container, cover and store in the fridge. It will keep for up to 3 days.
When ready, transfer the desired amount of pulled pork and cider sauce to a sauce pot and reheat with a lid over medium heat until it reaches your desired temperature. It will only take approximately 5-10 minutes depending on the quantity being reheated.
You can also freeze all or individual portions of the pork in the cider sauce, which will help keep the pork moist (I don’t recommend freezing the meat on its own). You can freeze cooked pork for up to 3 months.
How To Serve This Apple Cider Pulled Pork
This recipe is the perfect meal prep starter since the apple cider pulled pork can be eaten on just about anything. Although, I’d have to say one of my favorite quick and easy ways to eat it is on top of a baked Instant Pot Sweet Potato with a generous amount of the cider sauce! It’s sweet meets salty and so much more! You could also make a classic pulled pork sandwich that would be amazing if you aren’t eating paleo or whole30.
More Healthy Fall Recipes:
- Paleo Pumpkin Chili
- Stuffed Acorn Squash
- Chicken Meatballs with Apple & Cheddar
- Instant Pot Hidden Veggie Pear Applesauce
- Paleo Pumpkin Protein Muffins
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Apple Cider Pulled Pork (Instant Pot + Crockpot)
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 pounds of pulled pork 1x
- Category: Lunch & Dinner
- Method: Instant Pot / Crockpot
- Cuisine: American
- Diet: Gluten Free
Description
This Apple Cider Pulled Pork recipe is an easy and versatile fall healthy pulled pork recipe. It’s slightly sweet yet sugar free and can be made in both the instant pot and crockpot!
Ingredients
- 1 Tablespoon avocado oil
- 4 pound boneless pork shoulder, twine removed and cut into 6 equal sized pieces
- 2 medium yellow onions, thinly sliced
- 1 honeycrisp apple, peeled, cored and sliced into 1/4 inch thick slices
- 2 cups apple cider (no sugar added)
- 1/4 cup apple cider vinegar
- 1/4 cup coconut aminos
- 1 Tablespoon Frank’s Original Red Hot Sauce (or your favorite hot sauce)
- 1 Tablespoon unrefined sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon paprika
Instructions
Instant Pot Instructions:
- Select the saute function on the Instant Pot to saute the onions in avocado oil for 5 minutes before turning the pot off and adding the apples on top.
- Add to the Instant Pot apple cider, apple cider vinegar, coconut aminos and hot sauce.
- In a small bowl combine the spices: salt, pepper, garlic powder, cumin and paprika.
- Rub the pork shoulder on all sides with all of the spice mix.
- Set the pork shoulder in the Instant Pot on top of the apples and onions (and liquid).
- Secure the lid, turn the pressure valve to sealing and select manual / high pressure for 75 minutes (1hr 15min).
- Once the cooking time is complete, quick release the steam and once depressurized open the lid.
- Remove the pork to a plate or cutting board to shred with two forks. (The meat will be falling apart and you may want a spatula or tongs to help you transfer it.)
- Shred the pork.
- Pour the sauce with onions and apples into a blender and puree.
- Serve the pulled pork and cider sauce immediately over a sweet potato or anything else you fancy.
- Store leftovers in a large container that will allow you to store the pork and cider sauce together. (The pork marinates in the cider sauce and is even better the next day!) Use or freeze leftovers within 3-4 days of cooking.
- Eat and enjoy!
Crockpot Instructions:
- Place onions and apples in the bottom of your crockpot.
- Add to the Crockpot, apple cider, apple cider vinegar, coconut aminos and hot sauce.
- In a small bowl combine the spices: salt, pepper, garlic powder, cumin and paprika.
- Rub the pork shoulder on all sides with all of the spice mix.
- Set the pork shoulder in the Crockpot on top of the apples and onions (and liquid).
- Place the lid on your crockpot and set to 6-10 hours on low heat -OR- 5-8 hours on high heat. *All crockpots cook slightly differently so cooking times will vary but if you have the time I recommend low heat for overwhelmingly tender results.
- Once the cooking time is complete and the pork shoulder is cooked through and falling apart, carefully remove the pork to a plate or cutting board to shred with two forks. (The meat will be falling apart and you may want a spatula or tongs to help you transfer it.)
- Shred the pork.
- Pour the sauce with onions and apples into a blender and puree.
- Serve the pulled pork with cider sauce immediately over a sweet potato or anything else you fancy.
- Store leftovers in a large container that will allow you to store the pork and cider sauce together. (The pork marinates in the cider sauce and is even better the next day!) Use or freeze leftovers within 3-4 days of cooking.
- Eat and enjoy!
Notes
If desired you can definitely crisp up the pulled pork in a skillet before serving.
Store leftovers by allowing the pork to cool, then transfer to a storage container, cover and store in the fridge. It will keep for up to 3 days.
To reheat, transfer the desired amount of pulled pork and cider sauce to a sauce pot and reheat with a lid over medium heat until it reaches your desired temperature. It will only take approximately 5-10 minutes depending on the quantity being reheated.
You can also freeze all or individual portions of the pork in the cider sauce, which will help keep the pork moist (I don’t recommend freezing the meat on its own). You can freeze cooked pork for up to 3 months.
Keywords: healthy pulled pork, whole30 pulled pork, apple cider pulled pork, apple cider vinegar pulled pork, pulled pork apple cider vinegar pressure cooker, healthy pulled pork recipe, healthy pulled pork slow cooker, healthy pulled pork pressure cooker,
Sara says
What can be used in place of coconut aminos?
Nicole says
Hi Sara! I wouldn’t say there is a perfect substitute for coconut aminos due to it’s unique flavor and sweetness but you could do a reduced sodium soy sauce or tamari (if you do soy and gluten) and a touch of honey. Soy sauce is much saltier so you may also want to reduce the amount to 2-3 Tablespoons. This is not a substitution I’ve tested and would truly recommend sticking with the coconut aminos unless prevented by a coconut allergy. I hope this helps!
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