Crockpot Apple Cider Pork Bowls by Amanda Davis
Juicy pork shoulder with a sweet and tangy spice rub, cooked low and slow in apple cider. Served with creamy mashed sweet potatoes and fresh apple coleslaw.
Equipment
- 1 Crockpot Make sure the sealing ring is in place
Ingredients
Main ingredients
- ½ Cup Dijon mustard adds tang and punch to the spice rub
- 2 tablespoons brown sugar for that subtle sweetness that caramelizes
- 3 garlic cloves minced real fine for depth
- 2 teaspoons paprika smoky and sweet flavor really shines here
- ¼ teaspoons fine salt basics but essential
- ½ teaspoon black pepper basics but essential
- ½ teaspoon ground cinnamon just a hint for warmth
- 3.5 to 4 pound boneless pork shoulder or butt the star of the show
- ¾ cup apple cider brings the broth depth and tang, can sub apple juice or broth
Instructions
Instructions
- Mix Dijon mustard, brown sugar, garlic, paprika, salt, pepper, and cinnamon in a bowl to get your rub ready.
- Rub that mixture all over your pork shoulder so it's covered nice and even.
- Place the pork in the crockpot and pour apple cider and apple cider vinegar over it.
- Cover it up with the lid, make sure the sealing ring is in place for pressure cooking.
- Cook low and slow for 6 to 8 hours, or till pork is tender enough to shred real easy.
- Once done, use a slow release to let pressure down naturally so juices stay locked in.
- Shred the pork with two forks and mix it back into all those yummy juices that settled at the bottom.
- Serve your apple cider pork on top of creamy mashed sweet potatoes. Top with fresh apples, coleslaw mix, and green onions for a sweet crunch.
Notes
Serve with mashed sweet potatoes and fresh apple coleslaw for a complete meal.