Slow Cooker Apple Cider Pulled Pork Sandwiches with Mustard Slaw

Directions

1. Season the pork

   Thaw the pork completely in the refrigerator if frozen. Pat the chunks dry, trim only thick surface fat and season all over with 2 teaspoons salt and the pepper. Cutting the shoulder into four even pieces keeps the cook time predictable without making the meat so small that it dries out.

2. Brown for a savory base

   Heat the oil in a large skillet over medium-high heat. Brown the pork in two batches, about 2 minutes on each broad side, then transfer it to a 6-quart slow cooker. This step adds flavor but can be skipped when time is tight.

3. Build the cider braise

   Scatter the onion and garlic around the pork. Whisk the apple cider, chicken broth, 2 tablespoons vinegar, tomato paste, brown sugar, 1 tablespoon Dijon, Worcestershire, paprika and thyme, then pour the mixture around the meat. Turn the chunks once to coat, keeping the slow cooker no more than two-thirds full.

4. Slow-cook until shreddable

   Cover and cook on LOW for 8 hours without lifting the lid, until the pork is fork-tender and several chunks register 195 to 205°F in their centers. Pork is safe at 145°F followed by a 3-minute rest, but shoulder needs the higher range for its collagen to soften enough to shred. Follow your model manual if its capacity or settings differ.

5. Rest, reduce and shred

   Transfer the pork to a rimmed board and rest 10 minutes. Skim excess fat from the cooker, then pour 2 cups cooking liquid into a wide saucepan and simmer over medium-high heat for 8 to 10 minutes, until reduced to about 1 1/4 cups. Shred the pork, discarding large fat pockets, and moisten it with the reduced sauce.

6. Make the mustard slaw

   While the pork rests, whisk mayonnaise, the remaining 2 tablespoons vinegar, the remaining 1 tablespoon Dijon, honey and 1/2 teaspoon salt in a large bowl. Add the cabbage-and-carrot mix and toss until evenly coated. Let stand 10 minutes, then toss again.

7. Toast and assemble

   Toast the cut sides of the rolls under the broiler for 1 to 2 minutes, watching continuously. Divide the sauced pork among the bottom buns, then top with mustard slaw, dill pickle slices and drained pickled red onions. Close the sandwiches and serve immediately.

Why this works

Swaps & notes

Easy swaps

• Use a 4- to 4 1/2-pound bone-in pork shoulder; keep the same liquid amounts and remove the bone before shredding.
• Replace the apple cider with cloudy unsweetened apple juice. Do not replace it cup-for-cup with vinegar, which would make the braise harsh.
• For a dairy-free sandwich, use dairy-free mayonnaise and rolls; check the Worcestershire label for fish if serving anyone who avoids anchovies.

Cook notes

• Always thaw pork before slow cooking; frozen meat can spend too long warming through the food-safety danger zone.
• Slow cookers vary. Begin checking at 7 1/2 hours, but use both temperature and fork tenderness rather than the clock alone.
• Do not pack a slow cooker above the fill line in its manual. This recipe is written for a 6-quart model and should remain no more than two-thirds full.
• Keep the slaw, pickles and onions separate until serving so the rolls stay crisp.

Storage

Refrigerate pork and slaw in separate airtight containers within 2 hours. Keep the pork up to 4 days and the slaw up to 2 days. Reheat pork with a splash of broth in a covered saucepan over medium-low heat until it reaches 165°F; assemble on freshly toasted rolls. Freeze the cooled pork with some sauce for up to 3 months, but do not freeze the slaw or assembled sandwiches.

Questions