- 2 teaspoons seasoned salt
- 1/2 teaspoon ground mustard
- 1/2 teaspoon paprika
- 1/4 teaspoon ground coriander
- 1/4 teaspoon pepper
- 2 medium Granny Smith apples, peeled and coarsely chopped
- 1 medium onion, chopped
- 1 celery rib, chopped
- 1-1/2 cups apple cider or juice
- 1 boneless pork shoulder butt roast (3 pounds)
- 2 tablespoons cornstarch
- 2 tablespoons water
- 24 mini buns, warmed
- Additional apple slices, optional
- Mix first five ingredients. Place apples, onion, celery and cider in a 5-qt. slow cooker; top with roast. Sprinkle roast with seasoning mixture. Cook, covered, on low until tender, 8-10 hours.
Remove roast; shred with two forks. Skim fat from cooking juices. Mix cornstarch and water; stir into cooking juices. Cook, covered, on high until thickened, 10-15 minutes. Stir in pork; serve on buns. If desired, top with apple slices.
Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Yield: 12 servings.
Originally published as Apple Cider Pulled Pork in Simple & Delicious October/November 2016
Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.
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Reviewed Oct. 16, 2016
"This was very bland and boring!"