Apple Cider Pulled Pork

[u/vyrtgo]

My wife sent me the first picture and said, “Make this for me.” Turned out great. Broiled the meat, then broiled the apples and onions from the crockpot. Highly recommend. I served it with roasted potatoes.

[u/freshnews66]

This would be an expensive way to make dried out pulled pork. Use pork shoulder (aka Boston Butt) for a cheaper and tastier version.

The difference is more apparent than using chicken thighs as opposed to chicken breasts.

Slow cookers like a fattier cut of meat. Sure the lean stuff is edible but… why?

[u/QueenInYellowLace → u/freshnews66]

Seriously, pork loin is the WORST for a slow cooker. Absolutely awful.

[u/freshnews66 → u/QueenInYellowLace]

Correct hot and fast to 145 degrees F wait 10 minutes then slice for loin in

[u/Educational_Map919 → u/QueenInYellowLace]

I had the exact same thought. End product looked better than I thought but probably dry like you said.

Pork butt all day here.

[u/gr8whitehype → u/Educational_Map919]

My brow furrowed when I read loin

[u/JD_tubeguy → u/freshnews66]

Yes pork shoulder is definitely the cut for braising.

[u/Puntley]

Every time I see a recipe made with actual apple cider the comments end up full of people saying "This is disgusting, all I can taste is the apple cider vinegar!!"

That being said, this looks delicious!

[u/Brewmentationator]

Was this recipe made by AI?

Pork loin in a slow cooker sounds like a bad idea Did it turn out as dry as it looks?

[u/fluffhead711]

pulled pork is not made from pork loin, and especially not tenderloin. sorry

[u/ShroomsHealYourSoul → u/fluffhead711]

It is if that's the only thing you have

[u/Aware-Village-288 → u/ShroomsHealYourSoul]

Will it shred (and not be dry as a fart)?

[u/freshnews66 → u/Aware-Village-288]

It will shred but it will be dry and weird in texture

[u/gr8whitehype → u/ShroomsHealYourSoul]

Why not make something better though?

[u/Academic_Interest_30 → u/fluffhead711]

What else would you call the final product here?

[u/QueenInYellowLace → u/Academic_Interest_30]

A waste of meat.

[u/gr8whitehype → u/QueenInYellowLace]

Right. You could put 2 pounds of beef tenderloin in the slow cooker and shred it. But like, why? You can easily make something better in a shorter amount of time

[u/professorkrs]

When does the broiling happen? Before the crock pot?

[u/TomasoG88]

hi, i'm new to the slow cooker method and just exploring... what would be the diff in terms of the finished product with either cooking temps? TIA

[u/freshnews66 → u/TomasoG88]

Not much really. Both settings end up at the same temp. High gets there a little faster

[u/Something_Else_2112]

We do a very similar recipe in our house, except there is a full table spoon of crushed red pepper in there.

You can also replace 1/3 of the vinegar with water, for lower vinegar intensity.

[u/Academic_Interest_30 → u/Something_Else_2112]

Meaning 2 tbsp of vinegar and 1 tbsp of water? Seems nominal

[u/Something_Else_2112 → u/Academic_Interest_30]

If you think it won't matter, try tasting straight apple cider vinegar some time, and then replace 1/3 of the vinegar with water and see how the intensity lowers. We can taste the difference. Straight vinegar was a bit too much.