Why I Love This Recipe

This is one of those meals I look forward to making as soon as the weather starts to cool down. The pork cooks low and slow until it’s fall-apart tender, and the combination of mashed sweet potatoes and roasted vegetables makes every bowl feel hearty and satisfying. It’s the kind of dinner that fills your kitchen with the best smells and gives you leftovers you’ll actually be excited to eat.

Enjoying The Leftovers

These bowls are perfect for meal prep because every component reheats well. Mix and match the leftovers throughout the week, or use the pulled pork in sandwiches, tacos, or over baked potatoes for an easy second meal.

Storing

Store the pulled pork, mashed sweet potatoes, and roasted vegetables in separate airtight containers in the refrigerator for up to 4 days. Keeping everything separate makes it easy to build fresh bowls whenever you’re ready to eat.

Reheating

Warm the pork, sweet potatoes, and vegetables until heated through, then assemble your bowl. Spoon a little of the cooking juices over the pork before serving to keep it extra tender and flavorful.

A pot of pork butt with seasonings in sauce.
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Apple Cider Pulled Pork Bowls

These Apple Cider Pulled Pork Bowls are made with slow-cooked shredded pork, creamy mashed sweet potatoes, and roasted maple vegetables for a comforting meal that's perfect for fall. They're hearty, great for meal prep, and an easy dinner the whole family will love.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
US M
Servings 8

Ingredients

For the Pork:
  • 2 1/2 – 3 lbs pork butt shoulder
  • 2 cups apple cider
  • 1 cup chicken broth
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1/4 cup apple cider vinegar
  • 1 tbsp dijon mustard
  • 2 tbsp brown sugar
  • 2 tsp smoked paprika
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Salt and pepper to taste
  • 1-2 sprigs fresh thyme
For the mashed sweet potatoes
  • 3 lbs sweet potato, peeled & cubed
  • 4 tbsp butter
  • 1/3 cup heavy cream
  • Sprinkle of salt pepper and garlic powder
For the veggies
  • 2 cups shaved brussels sprouts
  • 3 medium carrots, chopped
  • 1 small red onion, chopped into large pieces
  • 2 cups cubed butternut squash
  • 1 tsp rosemary
  • 1 tsp thyme
  • 1 tsp garlic
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp olive oil
  • 3 tbsp maple syrup
US – M

Instructions

  • Preheat the oven to 300℉. Generously season the pork with salt and pepper on all sides.
  • Preheat a large Dutch oven to high heat and add avocado oil. Once hot, add the pork and sear for 2-3 minutes on all sides. You want all sides to have a nice golden sear. Remove the pork from the dutch oven and set aside.
  • Turn the heat down to medium-low and add the diced onions. Pour just a splash of the apple cider into the pot and use a wooden spoon to scrape the bits from the bottom. Saute for 2-3 minutes until the onions are soft, then add the minced garlic. Saute for about one more minute, remove from the heat and turn off the stove.
  • Place the pork back into the dutch oven.
  • In a large bowl, add the apple cider, chicken broth, apple cider vinegar, brown sugar, and all the pork seasonings. Mix well. Pour the liquid into the Dutch oven, add 2 sprigs of fresh thyme, and cover it with a lid.
  • Cook for about 3 hours until the pork reaches 195 degrees. Cook times will vary depending on the weight of the meat, but assume that the cooking time is about 1 hour per pound of meat.
  • Once the meat reaches temperature, remove it from the oven and remove the lid. Let the pork sit in the pot for about 15-20 minutes to rest.
  • About 45 minutes before the meat is done, start prepping the sides.
  • Place the sweet potato chunks in a large pot and cover them with water, adding a pinch of salt.
  • Bring the water to a boil over medium-high heat, then reduce the heat to medium and let the potatoes simmer for about 15 to 20 minutes or until they are fork-tender.
  • Once cooked, drain the sweet potatoes in a colander and allow them to sit for a minute to let excess steam escape. Return the drained sweet potatoes to the pot and add the butter, heavy cream, and a sprinkle of salt, pepper, and garlic powder.
  • Use a potato masher or a fork to mash the sweet potatoes until they are smooth and creamy. Feel free to add more heavy cream if desired.
  • Taste the mashed sweet potatoes and adjust the seasonings, adding more salt, pepper, or garlic powder as necessary.
  • Once the meat is out of the oven and resting, preheat the oven to 400℉.
  • Place all the chopped veggies on a large baking sheet.
  • Mix the rosemary, thyme, garlic, salt, pepper, olive oil, and maple syrup in a small bowl and pour the mixture over the veggies and mix until they are well covered.
  • Bake in the oven for about 25-30 minutes until fork tender and starting to crisp.
  • Now that the pork has rested, shred it with tongs or a fork and mix it well with the leftover liquid in the pot.
  • Finally, it’s time to assemble. Add mashed sweet potatoes, veggies, and pulled pork to each bowl. Drizzle some leftover juices from the pot onto the pulled pork. Sprinkle with some fresh thyme on top (optional) and enjoy!

Equipment

dutch oven
cutting board

Nutrition Per Serving

Calories: 566kcal | Carbohydrates: 62g | Protein: 32g | Fat: 21g | Fiber: 8g