Apple Cider Pulled Pork

1. 1

   Score the skin of the pork with a sharp knife.

2. 2

   Make 1-inch deep incisions with a pairing knife all over the pork and insert 1 slice of garlic in each incision.

3. 3

   Season the pork with 1 1/2 teaspoons salt and 3/4 teaspoon pepper.

4. 4

   In a 5-to 6-quart crock pot, heat the oil over high heat until hot.

5. 5

   Sear the pork butt, turning once, until browned, 6 to 8 minutes total.

6. 6

   Transfer the pork to a plate and stir the onion into the crock pot.

7. 7

   Brown the onion, scraping up any browned bits, until golden, about 6 minutes.

8. 8

   Place the pork back in the crockpot along with the cider and cover the crock pot.

9. 9

   Simmer the pork butt on low, covered, until the meat is very tender, 7 to 8 hours.

10. 10

    Shred the pork, discarding the bone, then place the shredded pork back in the cooking liquid.

11. 11

    Season with salt and pepper to taste and serve with rolls.

* Per serving · 4 servings · Values may vary.

No additional tips available.