Apple Cider Pulled Pork with Caramelized Onion and Apples Recipe -
Apple Cider Pulled Pork with Caramelized Onion and Apples Recipe
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Apple Cider Pulled Pork with Caramelized Onion and Apples

Recipe by  

"Tender, sweet, slow cooked pork makes a perfect pairing with sweet and tangy caramelized apples and onion. A perfect fall sandwich."

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Ingredients Edit and Save

Original recipe makes 6 sandwiches Change Servings
  • PREP

    10 mins
  • COOK

    6 hrs 20 mins

    6 hrs 30 mins


  1. Combine hard apple cider and 1/4 cup brown sugar in a slow cooker; mix until dissolved. Add pork tenderloin.
  2. Cook tenderloin on Low until very tender, about 6 hours. Shred pork with a fork.
  3. About 20 minutes for the pork is finished, melt butter in a large skillet over medium-low heat; cook and stir onion until well browned, about 10 minutes.
  4. Combine 1/2 cup brown sugar, cinnamon, and onion powder; season with salt and pepper. Stir apples and sugar mixture into cooked onion. Cover and cook until apples are tender and sauce has thickened, about 10 minutes more.
  5. Spoon pork and apple-onion sauce over rolls to serve.
Kitchen-Friendly View


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Dec 02, 2013

This was delicious. I had never cooked with hard cider before so this was an adventure. I selected one that had maple undertones.. the pork tasted really good. I think next time I'll slice up more apples as I really liked those with the pork. I added some of the cider liquid to the pork when I served it as well

Most Helpful Critical Review
Oct 07, 2014

Made this for Recipe Group. I seem to be the odd man out here. Family did not like the apple and onion mixture. I thought the meat was bland, definitely needed some salt and pepper in there. The whole sandwich eaten together tasted mostly of the apples to me. Thanks anyway!


18 Ratings

Oct 05, 2014

This was divine and I ate way too much. Yum! I used 16 oz of Guiness and 20 oz of fresh apple cider, and had no Granny Smith, just used the little red apples that I had (didn't need to cook them as long as they were a softer variety). Waiting for the onion to brown was almost torture...can't wait for the leftovers tomorrow! Thanks for the awesome recipe!

Jan 23, 2014

This was a great recipe and super easy. Next time I make it, I will use 1/4 cup butter instead of 1/2 cup to make it a bit more healthy.

Jan 03, 2014

This was absolutely delicious. I made it with the Angry Orchard cinnamon seasonal and served on oven toasted onion buns. Will make again!!!

Sep 30, 2014

Recipe Group Selection: 20, September 2014 ~ This was a delicious sandwich! I made half recipe using a one pound pork tenderloin and wish I would have used a two pound tenderloin. I used Johnny Appleseed® Hard Apple Cider (5.5% alc/vol) in this dish. When I walked thru the door after work, I didn't like the smell and was totally worried about our dinner. I shredded the meat and put it back in the slow cooker for another 2 hours as I had plans. When I got home, I proceeded with the recipe, again worried about the cinnamon in the apple/onion topping. Well, I had NOTHING to worry about - my husband and I loved this sandwich! I don't care for cooked apples, but they work with this combination. All the flavors work nicely together. I served this on mini ciabetta rolls along with boiled potatoes and fresh fruit. coldstar37, I think the group chose a great recipe for Recipe Group, even if I am a week behind in making it. It is a winner in our house, and one I will be making again.

Sep 30, 2014

Recipe Group: Mom and I both really enjoyed this! I tweaked it slightly - using Splenda Brown Sugar Blend, and an extra apple. The one "flaw" I found in the recipe, is that it takes a lot longer than 10 minutes to caramelize onions [and my stove was turned up higher than medium-low!]. Next time, I would probably only use 2 bottles of the hard cider - or even, maybe, Mots For Tots apple juice. And, throw in another 1/2 an onion and a couple more apples. I took Saveur's suggestion and served them on pretzel buns (=

Sep 26, 2014

Recipe Group pick Sept. 2014: You are so right, coldstar32, this is the perfect fall sandwich! This would be fun for sliders and tailgating! I made the recipe as written, just removed the pork and strained the broth, then shredded, and added some broth back in for moisture. The topping is deeeelish. I served on pretzle rolls, perfect for this. Lots of leftovers, so I just added the apple mix right in with the pork for freezing, should be great. Thanks for sharing with AR.


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  • Calories
  • 653 kcal
  • 33%
  • Carbohydrates
  • 67.4 g
  • 22%
  • Cholesterol
  • 125 mg
  • 42%
  • Fat
  • 22.8 g
  • 35%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 31.9 g
  • 64%
  • Sodium
  • 408 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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