Every time I use my slow-cooker, I wonder why I waited so long before having one. It’s uuumazing. I mean, everything that comes out of this little appliance tastes amazing. And all I have to do is throw all the ingredients in and wait. Pretty cool for the lazy and busy girl that I am. Ok I’m not that lazy, but I will never say no to something delicious that as little to zero prep. Who would anyway?
The other day, I made a whole chicken in the crockpot, with lemon, rosemary and honey and the smell was just incredible. I was literally ‘checking’ on the chicken every 5 minutes. Rosemary is officially my new favorite herb. I cannot wait to share this recipe with you! But I’ll have to make it again because I couldn’t take pictures the first time. That’s the tricky part about the slow-cooker. By the time the meal is cooked, it’s dark outside which is a big no-no for food photography. I guess it’s also the point of the slow-cooker: you come home to a cooked meal. Anyway, this chicken was delicious and I really don’t mind making it again soon.
Today, I have pulled pork for you instead. And it’s equally delicious. I got this recipe idea from Liz at The Lemon Bowl. When I saw her recipe for Slow Cooker Pulled Pork with Apples and Onions I knew I had to try it ASAP. The thing is, the day I had planned this to happen, I realized the recipe called for beer. And I had none at home. Bummer. So I kept the idea of using apples and onions but I did the rest my way. The result was a melt-in-your-mouth meat I picked directly in the dish before the actual dinner. Can you call that an appetizer? I say, why not.
I don’t want to sound bossy but you need to make this recipe and save some leftovers. You will need them for the next recipe. Want a hint? What’s that yummy starchy vegetable you can see in the background of the pictures? YES! Stay tuned!
- 3 onions, sliced
- 2 apples, peeled and cubed
- 1 bonelss pork shoulder
- 1 tbsp paprika
- 1/2 tbsp cumin
- 1/2 tbsp cinnamon
- salt to taste
- 1 tbsp honey
- 1 cup beef stock
- 1/2 cup apple cider vinegar
- fresh cilantro for garnish
- In a small bowl, combine spices (paprika, cumin, cinnamon) and salt. Rub the pork shoulder with the mixture.
- Make a bed of onions and apples at the bottom of your slow-cooker, and place pork shoulder on it. Drizzle with honey. Pour beef stock and apple cider vinegar.
- Cook on low for 8 hours.
- When meat is cooked, transfer it to a plate (be careful, it will easily fall apart!) and shred it using two forks. Transfer onion and apple mixture to a colander and drain it. Keep about 1/3 of the liquid, or enough to moist the meat.
- Combine meat, onion and apple mixture and add some liquid if necessary. Garnish with fresh cilantro.
If you're planning on having leftovers, I recommend you to keep some additional cooking liquid and use it when you reheat the meat. This way, the meat will stay moist and delicious.