Crockpot Apple Cider Pork Bowls

apple cider

🥗Healthier: unsweetened apple juice

💰Cheaper: water + apple extract

Unsweetened apple juice provides a similar flavor with less sugar.

pork shoulder

🥗Healthier: pork loin

💰Cheaper: chicken thighs

Pork loin is leaner, while chicken thighs offer a more affordable protein option.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is more economical.

buns

🥗Healthier: whole grain buns

💰Cheaper: white bread

Whole grain buns provide more fiber, while white bread is often cheaper.

To make the pulled pork, in a small bowl stir together the Dijon mustard, brown sugar, garlic, paprika, salt, pepper, and cinnamon.

Pat the pork butt dry with paper towels, then rub the mustard mixture on all sides of the pork.

In the bottom of a 6-quart or larger slow cooker, pour the apple juice (or broth) and the apple cider vinegar. Add the sliced onions in a layer. Place the seasoned pork butt over top of the onions with the fat cap facing up.

Place the lid on the slow cooker and cook on LOW for 8 to 9 hours. When the cooking time is up, use a slotted spoon to remove the pork and onions to a rimmed baking sheet or large shallow bowl. Using two forks, shred the pork and onions, adding some of the cooking liquid from the slow cooker as desired.

While the pork is cooking, prepare the sweet potatoes. Place the 8 cups water in a large pot over medium-high heat; bring to a boil. Add the diced sweet potatoes and reduce the heat to medium to hold a simmer. Simmer, uncovered, until the potatoes are fork tender, 18 to 20 minutes. Remove the pot from the heat. Set aside ½ cup of the cooking liquid, then strain the potatoes in a colander. Return the tender sweet potatoes to the pot. Add the butter (or oil) and mash the potatoes with a potato masher or a hand mixer, adding some of the reserved liquid back to the potatoes to achieve the desired consistency. Season with salt to taste.

Also while the pork is cooking, prepare the apple slaw. To a large mixing bowl, add the apple cider vinegar, oil, maple syrup, Dijon, minced garlic, salt, and pepper; whisk well to combine. Add the coleslaw mix, sliced apple, and green onions to the bowl and toss well to coat with the dressing. Refrigerate until ready to serve.

To serve, divide the mashed sweet potatoes among serving bowls. Top each with a serving of the pulled pork and apple slaw. If desired, garnish with chopped parsley.

Store leftovers in separate airtight containers in the refrigerator for up to 4 days or freeze the leftover pork and sweet potatoes for up to 3 months.

Cooking Techniques

Equipment Needed

Spice Level: