Cinnful Pulled Pork

Hello! With the end of fall, we've been thinking of all the recipes we can to incorporate our favorite flavors. Pretty much all of our family loves cider, and we love pulled pork. Why not combine the two? Cinnful Apple from Angry Orchard made the perfect base for our recipe.

Ingredients

1. One pork shoulder, about 2 lbs. (can also be called Boston Butt depending on the market)
2. 1/4 cup of brown sugar
3. 1/8 cup of sugar
4. 2 teaspoons of salt
5. Dash of cinnamon
6. Two apples
7. One bottle of Angry Orchard Cinnful Apple
8. One crock pot

First thing you want to do is to make a dry rub with the two kinds of sugar, the salt, and the dash of cinnamon. Just throw it all in a small bowl and mix it together, doesnt have to be perfectly mixed. Then you take out your pork shoulder and cut off any excess fat you see. After that, you put the pork in a large mixing bowl and pour your dry rub in. You want to massage the dry rub into the pork for about 10 minutes. It should get sticky and absorb pretty well. Once that is finished, cut the two apples into slices, and line the bottom of your crock pot with them. Pour in half a bottle of the Angry Orchard, then put in your pork. Put another layer of apples, and a little more cider.

Before it starts cooking

Let the meat cook on high for about 5 hours, adding cider as you wish you keep the meat nice and moist. After the meat is done cooking, take it out and grab two forks. The meat should be fairly tender, so you can just start pulling strips off. We enjoyed eating ours on a bun, but you are welcome to enjoy it however you like.

Alternately, you can let the meat cure overnight by applying your dry rub, then setting the pork in the refrigerator. This will increase the amount of flavor soaked up by the meat. 

This meal is an easy setup, and would be ideal for starting in the morning, so you have dinner ready when you get home (but set your slow cooker on low instead of high!).

Are you planning on trying this recipe, or do you have one similar that you love?  Let us know in the comments!  Share this recipe to save for later (pin it, g+, whatever floats your boat).  And, as always, stay classy, San Diego.