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Slow Cooker Apple Cheddar Pulled Pork with Savory Gravy

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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Calories: 402
Ingredients Method Notes

Ingredients
  

Main Dish
  • 2 lbs pork shoulder, cut into 1-inch cubes Ask your butcher to cut it for you if needed
  • 1 cups apple cider vinegar gives it that tangy base
  • 1 cup beef broth low sodium preferred
  • 2 large apples, peeled and diced Granny Smith or Honeycrisp work best
  • 3 cloves garlic, minced
  • 1 tbsp dried thyme
  • 2 tbsp smoked paprika this is what gives it that slow cooker flavor
  • 1 tsp black pepper
  • 1 cup shredded sharp cheddar cheese add this near the end of cooking
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 tsp dry mustard powder don't skip this, it brightens the whole dish

Method
 

Prepare the Pork and Aromatics
  1. Place the cubed pork shoulder into the slow cooker insert, then pour in the apple cider vinegar and beef broth.
  2. Add the diced apples, minced garlic, thyme, smoked paprika, black pepper, and dry mustard powder to the pot.
  3. Stir everything together just once to coat the meat, then cover and transfer to the slow cooker base.
  4. Cook on low for 7 hours, or until the meat is tender enough to shred with two forks.
Shred the Meat and Make the Gravy
  1. Remove the slow cooker insert from the base and carefully pour the cooking liquid into a large bowl, straining out the solid bits if you prefer a smoother gravy.
  2. Return the shredded pork to the slow cooker insert and stir in the shredded cheddar cheese until it begins to melt into the liquid.
  3. In a small saucepan over medium heat, melt the butter and whisk in the flour to make a roux, cooking for one minute until it turns a light golden color.
  4. Slowly whisk in the strained cooking liquid from the bowl, scraping the bottom to release any flavorful bits, and continue cooking until the gravy thickens to your liking.
  5. Pour the finished gravy over the pork in the slow cooker, stir gently to combine, and let it warm through for ten minutes before serving.
  6. Before serving, verify the internal temperature of the pork with a food thermometer to ensure it is safe to eat.

Notes

I learned to add the cheddar in the last thirty minutes of cooking so it melts into the gravy instead of clumping up. If your pork shoulder is very fatty, trim it down a bit first, but leave just enough to keep it juicy during the long cook.