Crock Pot Pulled Pork and Apples

Total Time 10 hours
Course Main Course
Servings 4 servings


  • 3 lbs bone-in pork shoulder
  • 1 tbsp Herbs de Provence or Italian Seasoning
  • 2 tsp sea salt
  • 2 apples of choice such as Gala and Fuji, peeled and chopped
  • 1 medium yellow onion finely diced
  • 5 cloves garlic minced
  • 2 cups 100% apple juice
  • 1 cup chicken or beef broth
  • 1 tbsp pure maple syrup
  • 2 tbsp bourbon or whisky, optional

For the Bowls:

  • 2 cups dry brown rice
  • 1 large head lacinato tuscan kale, chopped
  • 1 large ripe avocado diced


  • Sprinkle the pork shoulder with Herbs de Provence (or Italian seasoning) and sea salt and gently press into the meat.
  • Place the pork shoulder in the slow cooker, along with the diced onion, garlic, and apples.
  • Pour the apple juice and chicken broth into the slow cooker. Cover, and set slow cooker on low for 6 to 10 hours, until meat is very tender and pulls easily away from the bone.
  • Transfer the pork to a cutting board and use two forks to shred the meat. Transfer the shredded meat back into the crock pot, discarding the bone.
  • Allow meat to sit in the juices at least 1 hour before serving (if possible).
  • Taste the meat for flavor and add sea salt to taste.
  • Cook the rice according to package instructions. While rice is cooking, saute the chopped kale in a small amount of olive oil in a skillet over medium-high heat until wilted, about 5 minutes.
  • Add desired amount of rice to bowls and top with sauteed kale, pulled pork and apples, and sliced avocado.
  • Spoon the pork-apple juice from the crock pot over the bowls and sprinkle with sea salt.
  • Serve with lime wedges and enjoy!


This recipe was provided by Julia Mueller from The Roasted Root, as part of the Healthy Aperture blogger partnership.

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