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Crock Pot Pulled Pork and Apples

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Total Time 10 hours
Servings: 4 servings
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Sprinkle the pork shoulder with Herbs de Provence (or Italian seasoning) and sea salt and gently press into the meat.
  2. Place the pork shoulder in the slow cooker, along with the diced onion, garlic, and apples.
  3. 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.
  4. 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.
  5. Allow meat to sit in the juices at least 1 hour before serving (if possible).
  6. Taste the meat for flavor and add sea salt to taste.
  7. 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.
  8. Add desired amount of rice to bowls and top with sauteed kale, pulled pork and apples, and sliced avocado.
  9. Spoon the pork-apple juice from the crock pot over the bowls and sprinkle with sea salt.
  10. Serve with lime wedges and enjoy!

Notes

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