Slow Cooker Pulled Pork with Apple Mustard Sauce
See ingredients for both “The meat & onions” and “The pulled pork sauce” when shopping.
The meat & onions:
2.5 pounds boneless pork shoulder, cut into approximate 2” cubes
2 yellow onions, diced
4 cloves garlic, finely minced
The dry rub, mix together in small bowl:
1 tablespoon dry mustard
1 tablespoon brown mustard seeds
1 teaspoon kosher salt
1/2 teaspoon turmeric
1/2 teaspoon chipotle powder
1/4 teaspoon garlic powder
freshly ground black pepper
1. Start by seasoning the meat with the dry rub mixture, then browning (in batches) in a hot pan with a tablespoon or two of olive oil. As meat browns, remove from pan and set aside on a plate while you finish with all of the cubes.
2. Heat a tablespoon of olive oil in the same pan you used to brown the pork. Add onions and cook over medium heat until softened, about 10 minutes. Add garlic and cook another minute.
3. Make the sauce, as described below.
4. Put meat and onions into slow cooker and pour sauce over the meat. Add 1/2 cup water to food processor or blender container, swirl and add that to the pork too.
5. Cook for 4 hours on high cook setting (or 8 hours on low). Ideally, refrigerate overnight and reheat before serving. Serve with toasted buns and cole slaw.
The pulled pork sauce:
2 apples, peeled and cored
1/2 cup cider vinegar
1/2 cup sucanat or unrefined cane sugar (I like Rapadura brand)
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
optional: 2 teaspoons crushed red chili flakes
1. Whir all sauce ingredients in food processor or powerful blender (i.e. Vita Mix). Pour over pork and onions in slow cooker. Sprinkle with red chili flakes, if you are using them.
Amy’s Kitchen Coach Tips
- All stews get better with a little time on them. So, if you’re having a party, take the pressure off yourself and make this dish a day or two in advance, store in the refrigerator, and heat gently on the stovetop when you are ready to serve.
- Find a slow cooker where the insert can be used on the stovetop. This makes it really easy to brown meats before the slow of the slow cooking starts.
- When I’m making this dish for mixed company (e.g. kids), I set aside a few pieces of the cooked pork for them, then add the sauce back to the remaining pork to serve those looking for a bit more kick.