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Prep Time: 20 Minutes Cook Time: 460 Minutes |
Ready In: 480 Minutes Servings: 6 |
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This is a delicious slow cooker meal that combines tangy cider vinegar & sweet apple cider for a very savory flavor and really tender pork. I serve it with rice. Recently from the Jan/Feb 2008 issue of Diet & Nutrition magazine (and I think originally from the book 300 Slow Cooker Favorites), I modified it slightly. Tip: Don't forget (as I did) to have your butcher prepare the pork for you-save yourself the hassle! Ingredients:
2 onions, sliced |
4 -6 garlic cloves, minced |
2/3 cup all-purpose flour |
2 tablespoons dried thyme |
1 -2 teaspoon salt |
1/2-1 teaspoon fresh ground black pepper |
4 lbs boneless pork shoulder, trimmed of excess fat & cut into 1-inch cubes |
1/2 cup vegetable oil |
1 cup apple cider, plus up to |
1 cup additional apple cider |
1/4 cup apple cider vinegar, plus |
1/4 cup apple cider vinegar |
2 bay leaves |
2 bell peppers, coarsely chopped (red, orange, or yellow) |
1 tablespoon chopped fresh parsley |
Directions:
1. Layer onions and garlic in slow cooker.
2. In a heavy plastic bag, combine flour, thyme, salt & pepper. In batches, add pork to flour mixture & toss to coat.
3. In a large, non-stick skillet, heat half the oil on med-high heat. Cook pork in batches, adding more oil as needed, until browned all over. With a slotted spoon, transfer pork to slow cooker.
4. Add 1 cup apple cider and 1/4 cup apple cider vinegar to skillet and bring to boil, stirring to scrape up all brown bits from bottom of skillet. Pour over pork in slow cooker.
5. Add bay leaves.
6. Cover & cook on low 8-10 hours or high 3-4 hours until pork is tender. Discard bay leaves.
7. Stir in peppers. Add remaining cider & cider vinegar to taste/consistency preference. Cover & cook on high one hour longer.
8. Skim fat from sauce, and adjust seasonings if necessary.
9. Top with parsley & serve.
10. Optional: Serve with unpeeled red apple slices.
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