Apple Cider Pulled Pork

Fall appears to be upon us; squash, pumpkins, apples. With cooler weather and stricter schedules, the slow cooker is the ideal way to prepare dinner. For this week, I once again took advantage of what our vendors have on display and decided to make Apple Cider Pulled Pork. It's a simple recipe. The key benefit is putting it together in the morning and forgetting about it until you walk in the door and the smell of dinner welcomes you home.

Apple Cider Pulled Pork

adapted from Midwest Living

Nonstick cooking spray
1 2-3 pound pork shoulder roast
Generous sprinkling of chili powder
Salt and Pepper
2 c apple cider

Sauce

1-1/2 c apple cider
1 c keptchup
2 T chili powder
4 t Worcestshire sauce
1 t garlic powder
1 t dry mustard

Slider buns

Coat the inside of your slow cooker with nonstick cooking spray. Trim visible fat from the pork, sprinkle the meat with chili powder and salt and pepper and brown it in oil. (browning gives it a little color and enhanced taste). Pour cider over pork. Cover and cook on low for 8 to 10 hours or high for 4-5 hours.

For the sauce, mix all ingredients in a medium saucepan and bring to boiling, uncovered, stirring frequently. Reduce heat and simmer, uncovered for 20 to 30 minutes, stirring.

Place pork on a large cutting board or platter. Discard cooking liquid. Shred the pork. Serve on slider buns and drizzle sauce on top.

And what's pulled pork without cole slaw?

I have a friend who posts fabulous recipes on Facebook. I asked her if she wanted to come over to my house and make the things that she posts. She said, "Oh, I don't make anything, I just post them!" So, here is the recipe for Sweet Apple Cranberry Almond Cole Slaw thanks to Kathy Preister's post; recipe by Decatur MacPherson. I used Honey Crisp apples rather than Gala as indicated in the recipe. I'll just give you the link: http://bit.ly/2cGOoi7

It's beautiful and scrumptious!

We paired this meal with Buckledown Porter, a perfect fall meal.