Crock Pot Pulled Pork warmly spiced with apple cider and chai tea. This easy recipe turns out incredibly flavorful and only requires a few ingredients!
Give your meat the spa treatment.
Chai Tea + Pork = Match made in heaven.
No, but seriously, it is.
Chai & Pork should be voted this year’s sexiest couple.
It’s the warm and tender relationship everyone wants…the couple everyone loves to hang out with…and when you get one of them alone in private, you pry them for their secrets to keeping the fire alive, and you’re all, “Dude, just put a ring on it already!”
#SteamShot:
I was like you once.
I used to be all, “Chai & Pork. PAH! Like that’ll work out!
Who do these cats think they’re fooling? What a load of crock.”
I wrote off all the Meat + Tea recipes I spied on Pinterest for years, and now I realize I was missing out all this time.
But that’s neither hither nor thither, because we can make up for lost time, one meaty slow cooker meal at a time.
It may sound peculiar, but slow cooking pork with chai tea and cider gives it a ton of flavor.
Going into this recipe, I thought there was an 80/20 chance I’d end up with 2 pounds of mleh that would require gobs of barbecue sauce in order to give the meal some shred of dignity.
So not the case.
Upon the teeth-sinking, I was blown away by how tender and warmly flavored the pork was. Like I kind of wanted to cuddle with it. As in, I 200% wanted to cuddle with it.
I used Mighty Leaf’s loose leaf Chai for this recipe.
You can use any loose-leaf chai your heart desires!
If you prefer chai tea bags, simply follow the same instructions using 3 chai tea bags.
You guys, this is a 5 ingredient recipe. Get involved!
So, what are we going to do with all this pork?
Since you and I have the exact same palate, you can imagine where this pulled pork is going.
It’s going in a bowl. With vegetables. Possibly kale. Homemade salsa? Relish? Chutney? All the things. #FoodInBowlsForDayz #OhThePossibilities #Slurp #DontForgetYourBib.
And yes, you can make a fun fab sandwich out of these shreds o’ bliss.
Like if you’re into fancy grilled cheeses/quesadillas, this’ll take it to the next level. Leftover cranberry sauce? Shmear, stuff, melt, oh my gawd!
Burritos? Can do.
Atop creamy polenta? Yes and yes.
Anywhere a pork can go, you can put this. Just make sure you spoon some of the cider-chai drippings over everything.
If you want, you can go the extra mile by making gravy our of the drippings, just mix a little roux-ski into the drippings and bamboozle, you’ll have yourself a cider-chai gravy.
Fancy a spot of pork tea?
Also check out my Instant Pot Pulled Pork with Pineapple and my Instant Pot Pulled Pork with Apples.
Cider-Chai Crock Pot Pulled Pork
Ingredients
- 2 pounds boneless pork loin roast
- 2 teaspoons kosher salt
- 4 cloves large garlic minced
- 1 1/2 cups boiling water
- 2 tablespoons Mighty Leaf Coco Chai Loose Leaf Tea
- 1 cup unsweetened apple cider
Instructions
- Sprinkle the pork roast with the kosher salt (on all sides), and gently pat the minced garlic onto the meat.
- Add 1-½ cups of boiling water to a mug and add the loose leaf chai. Allow tea to steep for 8 minutes before adding it to your crock pot along with the apple cider.
- Place the pork roast in the crock pot on top of the liquid and set your crock pot on low. Cook for 6 hours, spooning liquid onto the meat periodically.
- Remove roast from crock pot, cut off the netting, and place meat on a cutting board.
- Using two forks, shred the meat and place meat back in the crock pot with the juices for another 10 minutes.
Nutrition
This looks incredible! I don’t eat pork, could I used beef brisket? Or a different meat? Thanks!
Hi! I want to try this recipe but I have two questions:
1. After steeping the tea, do I also toss the steeped tea leaves with the pork?
2. The recipe calls for unsweetened apple cider. What brand do you use for that? I can only find sweet apple cider and apple cider vinegar
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I wonder how it would taste with chicken? Because I’m definitely intrigued!
Ah yeah, that’s a fabulous idea! I bet bone-in, skin- on chicken would be excellent! 🙂
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All those warm spices mixing it up with the pork? I can totally see it. Couple of the year!
What a great flavor combination for this pulled pork! I love the chai added in.
Thanks, m’dear! I’m telling you: chai pork = daaaaayum good pork! 😀
steamshot, for the win. Looks awesome, lady. drool on my laptop.
I love pulled pork to start with. Pork just lends itself so well to being slow cooked. It absorbs flavors. What a wonderful batch of flavors. Inspired with the chai tea. And yeah apple flavor and port go waaaaay back.
This is genius. And makes total sense. I mean meat + coffee is amaze-balls, so why not tea. Love love love!
Only you could make meat look so good to a vegetarian. I believe you when you say the flavors of chai make for an amazing marinade. It sounds perfect for a cold winters night!
Um hi beautiful food photography! What lens do you use? That steam shot is so perfect! I can’t get into the whole meat things because I’m one of those weird non-meat people but I can appreciate an amazing recipe and I’m obsessed with the idea of using chai and cider! It makes perfect sense considering if you brine meat you are adding similar spices into the brine! Pinned!
OMG, that steam shot. Pork loin has never looked better. I want every bit of the cider and chai flavors all up on this pork!
You are freaking hilarious – fancy a cup of pork chai? This looks droolicious and I need to go get a hunk of meat ASAP so I can enjoy all those bowls/quesadillas you just mentioned.