Apple Cider Pulled Pork
Seasoning Mix
2 tsp. seasoned salt
2 tsp. ground mustard
1/2 tsp. paprika
1/4 tsp. ground coriander
1/4 tsp. pepper
Mix together and set aside.
2 medium Granny Smith apples, peeled and coarsely chopped
1 medium onion, chopped
1 rib celery, chopped
1 1/2 cups apple cider
3 pounds of boneless pork shoulder or butt roast
2 Tbsp. cornstarch
2 Tbsp. water
Place apples, onion, celery and cider in a 5 quart slow cooker. Add roast then sprinkle seasoning mix over roast. Cook, covered, on low 6-8 hours or until tender
Remove roast. Shred with 2 forks. Skim fat from cooking juices. Mix cornstarch and water together. Stir into cooking juices. Cook, covered, on high until thickened 10-15 minutes. Stir shredded pork into cooking juices. Serve on a bun topped with apples slices or apple Cole Slaw.
Apple Slaw Dressing
1/2 cup mayonnaise
2 Tbsp. apple cider vinegar
1 Tbsp. sugar
1 Tbsp. whole grain Dijon mustard
1/2 tsp. salt
1/2 tsp. celery salt
1/2 tsp. black pepper
4 cups green cabbage, shredded
2 Granny Smith apples, cored and shredded
1 carrot, shredded
Combine dressing ingredients in a small bowl and set aside. Shred cabbage, apples and carrot. Mix together in large bowl. Toss with dressing. Let slaw sit in refrigerator for at least one hour before serving. Serve on top of pork or to the side.