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Making a big batch of pulled pork is always a good idea. Whether you are hosting a game day party and need something delicious to feed a crowd or are just meal prepping for the week, this Apple Cider Vinegar Pulled Pork won’t disappoint.
Simple and delicious, I love the subtle tang that the apple cider vinegar gives this! It’s an alternative to the traditional super saucy, slightly sweet pulled pork that you often see at barbecue restaurants or as part of a Super Bowl spread. While I love that version too (and have even shared some recipes for it before!), I wanted to try something different.
If you are doing Whole30, you can serve this pulled pork on top of a salad with sliced avocado, onions, tomatoes, and radishes. You can also make a DIY burrito bowl and serve it over cauliflower rice with even more veggies.
If you aren’t Whole30, this recipe is great on slider buns, tucked into tacos, wrapped up for enchiladas, or stuffed into bell peppers—you name it!
ingredients:
- Bone-In Pork Shoulder
- Kosher Salt
- Freshly Ground Black Pepper
- Ground Cumin
- Extra Virgin Olive Oil
- Yellow or White Onion
- Garlic Cloves
- Apple Cider Vinegar
- Low-Sodium Chicken Broth
step-by-step:
step one: preheat the oven
Preheat the oven to 325°F.
step two: season the pork
Season all sides of the pork shoulder generously with salt, and pepper, and cumin.
step three: sear the pork
Heat the oil in a large Dutch oven set over medium-high heat. When hot, but not smoking, add the pork and sear on all sides until golden brown, about 4 minutes per side. Transfer the pork to a plate and set aside.
step four: sauté the onions and garlic
Reduce the heat to low and add the onions, garlic, salt, and pepper. Cook, stirring often, for about 2 minutes.
step five: cook the pork
Pour in the apple cider vinegar and chicken broth. Return the pork to the Dutch oven. Cover, place in the oven, and cook for 3 to 4 hours or until the pork is fork tender.
step six: shred and serve
Transfer the pork to a large cutting board or baking sheet. Use two forks to shred the meat, discarding the bones and any unnecessarily large hunks of fat. Place the shredded meat back into the Dutch oven and toss until it absorbs most of the sauce. Serve and enjoy!
recipe faqs:
Yes! If you are using a slow cooker, follow steps 1 through 3 as is. Then, arrange the sautéed onions and garlic in the bottom of the slow cooker and top with the browned pork shoulder. Pour the apple cider vinegar and chicken broth around the pork. Cover and cook until the pork is fork tender, 6 to 8 hours on high or 8 to 10 hours on low.
You can use boneless pork shoulder or bone-in pork butt instead! If using a boneless cut, you may need to reduce the cook time a bit.
I hope y’all enjoy this Apple Cider Vinegar Pulled Pork for game day and beyond! Let me know what you think in the comments below.
looking for more game day recipes? try these!
Cuban-Inspired Pulled Pork with Mojo
Slow Cooker Italian Shredded Beef Sliders
Instant Pot Whole30 Pulled Pork
Apple Cider Vinegar Pulled Pork
Ingredients
- 4½ to 5 pounds bone-in pork shoulder
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1½ teaspoons ground cumin
- 2 tablespoons extra virgin olive oil
- 1 yellow or white onion, sliced
- 3 to 4 garlic cloves
- 1/2 cup apple cider vinegar
- 1 cup low-sodium chicken broth
Instructions
- Preheat the oven to 325°F.
- Season all sides of the pork shoulder generously with salt, and pepper, and cumin.
- Heat the oil in a large Dutch oven set over medium-high heat. When hot, but not smoking, add the pork and sear on all sides until golden brown, about 4 minutes per side. Transfer the pork to a plate and set aside.
- Reduce the heat to low and add the onions, garlic, salt, and pepper. Cook, stirring often, for about 2 minutes.
- Pour in the apple cider vinegar and chicken broth. Return the pork to the Dutch oven. Cover, place in the oven, and cook for 3 to 4 hours or until the pork is fork tender.
- Transfer the pork to a large cutting board or baking sheet. Use two forks to shred the meat, discarding the bones and any unnecessarily large hunks of fat. Place the shredded meat back into the Dutch oven and toss until it absorbs most of the sauce. Serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Would this be good over mashed potatoes?
Can you make ahead and freeze?
Yes, this recipe definitely freezes well!
Hello Alex, wondering if this could be made with a tenderloin? Thanks!
yes, the cook time may just be a bit less! 🙂
Hello! Can this be made in the instant pot?
Hi Alex! I am planning to make this over the weekend but am going to be pressed for time. I’m wondering if it’s necessary to sear the meat before putting it in the crockpot or if I can just dump everything in and let it cook low and slow? Thank you! 🙂
searing adds more flavor, but it’s not 100% necessary.
Hi Alex!
I accidentally picked up pork shoulder steaks instead of pork shoulder roast- would those still work with this recipe?
Hi, would this work well with chicken breast in a crock pot?
it won’t be as flavorful with chicken but im sure i’d still be good!
Hi! Can you do boneless?
yes!
Hi Alex!
I was planning on using this recipe but I only have a pork tenderloin. Do you think cooking time would be the same?
You can definitely do the recipe with pork tenderloin, it does have the potential to dry out more easily but I don’t think it will with this recipe. If you are cooking it in a crockpot- the cook time will be close to the same (i’d opt for low heat for 6 hours). For oven, same temperature but I bet it only takes 2-3 hours.
Hello! I want to make this for my family this upcoming weekend but I have a 8lb pork roast. I assume just to double the recipe. But what about cooking time. I intend to put this in the crockpot so times and suggestions for that would be great! I love following your insta stories and enjoy your blog!
Yes, double the recipe and I would cook on High the entire time in the crockpot. Check it at 4 hours, then again at 6 hours… I bet it will take closer to 6 (no longer than 8) but just keep checking it until it is fork tender/very easy to shred!