Crockpot Apple Cider Pulled Pork Pasta with White Cheddar

This cider-braised pulled pork pasta combines tender, slow-cooked pork shoulder with spiraled cavatappi in a rich sharp white cheddar sauce. Slow cooking the pork in apple cider and warm spices creates a deeply flavorful braising liquid that cooks the pasta to perfection right before serving. It is an approachable, comforting crockpot meal designed for easy weeknight family dinners.

Ingredients

• 3 lb boneless pork shoulder, trimmed of excess fat
• 1 cup unfiltered apple cider
• 1/2 cup low-sodium chicken broth
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 12 oz uncooked cavatappi pasta
• 1/2 cup heavy cream
• 2 cups shredded sharp white cheddar cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Whisk the apple cider, chicken broth, apple cider vinegar, Dijon mustard, smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper directly in the slow cooker insert.
2. Place the pork shoulder into the slow cooker, turning to coat thoroughly in the cider spice mixture.
3. Cover and cook on LOW for 7 to 8 hours (or HIGH for 4 to 5 hours) until the pork is fork-tender and reaches an internal temperature of at least 145 F.
4. Transfer the pork shoulder to a large cutting board and shred into bite-sized pieces using two forks, discarding any excess fat.
5. Skim any excess grease from the warm braising liquid in the slow cooker insert, then stir in the uncooked cavatappi pasta.
6. Cover and cook the pasta on HIGH for 20 to 25 minutes until tender.
7. Return the shredded pulled pork to the crockpot, then fold in the heavy cream and shredded sharp white cheddar cheese until melted and creamy.
8. Garnish with chopped fresh parsley and serve immediately directly from the pot.

Tips

• Shred your white cheddar cheese from a block for the smoothest, creamiest melt into the warm braising liquid.
• If the sauce thickens too quickly after adding the pasta, stir in an extra 1/4 cup of warm chicken broth before serving.
• Store leftovers in an airtight container in the refrigerator for up to 3 days, adding a splash of milk when reheating.