Pulled pork with apple from the crockpot

Pork shoulder in the crockpot, lid on, button pressed. And then you can spend the whole day doing whatever you like! Pulled pork is great when people come over for a meal. You put a large platter of meat on the table, a stack of buns, a bowl of coleslaw, and everyone helps themselves. No fuss, lots of happy faces. - Lobke

Why this works so well in the crockpot

Pork shoulder is a cut of meat with a lot of connective tissue and fat. If you cook it quickly, it's tough. But if you give it hours at a low temperature, that connective tissue melts and the meat falls apart on its own. Exactly what a crockpot is made for. The cider and apple provide a fresh, sweet contrast to the smoky spice mix. A little taste of American barbecue, but without having to sit next to a smoker all day. Don't have a slow cooker at home yet? In "which crockpot is the best choice for you?" we list the options.

Let's get started!

1. Mix the smoked paprika powder, brown sugar, cumin, 2 tsp salt and plenty of black pepper in a small bowl.
2. Pat the shoulder dry and rub it all over with the spice mix. Don't be stingy, every corner counts. Do you have time? Leave it covered in the refrigerator overnight.
3. Cut the onions into wedges and the apples into quarters. Place them on the bottom of the crockpot, like a bed for the meat.
4. Place the shoulder on top and pour the cider in along the side, so you don't wash away the spice crust.
5. Lid on and cook for 8 to 9 hours on low. Don't peek. Every time the lid comes off, you lose heat.
6. Remove the meat and pull it apart with two forks. Remove large pieces of fat.
7. Strain the cooking liquid and spoon a few tablespoons over the meat, so it stays nice and juicy.
8. Serve on toasted brioche buns with coleslaw. Real bosses add a gherkin too.

Tip

Pour the leftover cooking liquid into a saucepan and reduce it over high heat to a syrupy sauce. A dash of apple cider vinegar makes it extra tangy and fresh. Prefer the classic version without apple and cider? Then try our recipe for pulled pork.

Variations and serving suggestions

• Taco style: in corn tortillas with pickled red onion, coriander and a squeeze of lime.
• On the couch: over a baked potato with sour cream and spring onion.

Storage and leftovers

Pulled pork stays good covered in the refrigerator for 3 days and freezes perfectly, preferably with a little cooking liquid. Leftovers are great in a grilled cheese sandwich with cheddar or mixed into macaroni.