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Slow Cooker Pulled Pork with Autumn Apple Slaw

This dish features tender, slow-cooked pork infused with cumin, garlic, and orange zest, resulting in a flavorful, shredded meat with a soft, juicy texture. It is complemented by a crisp slaw made from fall apples and cabbage, lightly dressed with a sweet and tangy maple-vinaigrette. The final presentation balances hearty meat with fresh, crunchy vegetables, creating a comforting yet bright autumn meal.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds pork shoulder trimmed of excess fat
  • 1 teaspoon ground cumin for seasoning
  • 3 cloves garlic minced
  • 1 orange zest of orange finely grated
  • 1/2 cup orange juice freshly squeezed if possible
  • 1 tablespoon olive oil for searing
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper freshly ground
  • 2 cups cabbage shredded green and purple mix
  • 2 small apples preferably sweet fall varieties, julienned
  • 2 tablespoons maple syrup preferably pure
  • 2 tablespoons apple cider vinegar adjust to taste
  • 2 tablespoons olive oil for dressing
  • 1 teaspoon Dijon mustard

Equipment

  • Slow Cooker
  • Large mixing bowl

Method
 

  1. Season the pork shoulder with salt, pepper, cumin, and orange zest, then set aside.
  2. In a large skillet, heat olive oil over medium-high heat. Sear the pork on all sides until golden brown and aromatic, about 3-4 minutes per side.
  3. Transfer the seared pork to the slow cooker, pour in the orange juice and sprinkle with garlic.
  4. Cover and cook on low for 8 hours, until the pork is tender and easy to shred.
  5. Meanwhile, prepare the slaw by combining shredded cabbage and julienned apples in a large bowl.
  6. Whisk together maple syrup, apple cider vinegar, olive oil, and Dijon mustard to make the dressing.
  7. Pour the dressing over the cabbage and apples, then toss gently to coat everything evenly. Let sit for at least 15 minutes to allow flavors to meld.
  8. Once the pork is cooked, shred it using two forks, and stir to mix the juices back into the meat.
  9. Serve the shredded pork topped with a generous amount of the crispy, tangy slaw for a fresh, flavorful contrast.

Notes

For extra flavor, you can sear the pork with a pinch of smoked paprika or add a splash of broth during slow cooking if it looks dry. The slaw benefits from resting before serving to develop its tangy brightness.