Crockpot Apple Cider Pork Bowls
8 hrs 30 minServes 8
Slow-cooked pulled pork with apple cider and mustard, served over mashed sweet potatoes and apple slaw.
| prepPat pork dry with paper towels | |||||
| 60 ml Dijon mustard (for pork rub) | Whisk pork rub ingredients | Rub pork with mustard mixture | Layer onions & pork in slow cooker with cider & vinegar | Cook on LOW 8–9 hrs, shred pork & onions | Divide sweet potatoes among bowls, top with pork & slaw, garnish |
| 30 g brown sugar | |||||
| 3 garlic cloves, finely minced | |||||
| 5 g paprika | |||||
| 8 g fine salt (for pork rub) | |||||
| 1 g black pepper (for pork rub) | |||||
| 1 g ground cinnamon | |||||
| 3 ½–4 lb / 1.6–1.8 kg boneless pork shoulder or pork butt | |||||
| 180 ml apple cider | |||||
| 30 ml apple cider vinegar (for slow cooker) | |||||
| 2 small yellow onions, sliced (200 g) | |||||
| Optional for garnish: sliced green onions and/or chopped fresh parsley | |||||
| 2 L water | Boil water, simmer sweet potatoes 18–20 min until tender | Mash sweet potatoes with butter, season with salt | |||
| 4 medium sweet potatoes, peeled, cut to 2-inch pieces (~900 g) | |||||
| 30 g unsalted butter | |||||
| Fine salt to taste | |||||
| 60 ml apple cider vinegar (for slaw dressing) | Whisk slaw dressing | Toss coleslaw, apple & green onions with dressing | |||
| 60 ml avocado oil or olive oil | |||||
| 7 ml pure maple syrup | |||||
| 5 ml Dijon mustard (for slaw dressing) | |||||
| 1 garlic clove, finely minced (for slaw dressing) | |||||
| 1.5 g fine salt (for slaw dressing), plus more to taste | |||||
| Pinch of black pepper (for slaw dressing) | |||||
| 150 g coleslaw mix | |||||
| 1 large apple, thinly sliced or cut into matchsticks (~100 g) | |||||
| 3 green onions, ends trimmed and thinly sliced (~30 g) | |||||
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