Crock Pot Pulled Pork

Kevin Orsinger |


  • 1 5-6 lb. bone-in pork shoulder roast
  • 6 cloves garlic
  • 4 tsp. kosher salt
  • 1 tbsp. brown sugar
  • 2 tsp. ground mustard
  • 3 tsp. ground black pepper
  • 1 large yellow onion, thinly sliced
  • 1 c. apple cider

To serve:

  • Dijon mustard
  • 12 pretzel rolls, split and toasted


    1. Trim the fat of the pork shoulder to about 1/4-inch thick. Cut 12 slits all over the pork. 
    2. Slice each clove of garlic in half, lengthwise, and press 1 piece into each slit.  
    3. Combine the salt, brown sugar, ground mustard, and black pepper in a small bowl. Rub all over the pork shoulder. Place fat cap side down in the insert of a slow cooker. Add the onions, thyme, and apple cider around the sides. Cover and cook on high for 6 hours, or low for 8 to 10 hours until pull-apart tender. 
    4. Remove the sprigs of thyme. Using two forks, pull the pork into bite-sized pieces. Gently toss the onions and juices in the slow cooker. Hold on warm for up to 4 hours while serving. 
    5. To serve: Spread Dijon mustard on the insides of each pretzel roll. Top with pulled pork and onions.