Prep 20 mins
Cook 8 hrs
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!
- 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
- Layer onions and garlic in slow cooker.
- In a heavy plastic bag, combine flour, thyme, salt & pepper. In batches, add pork to flour mixture & toss to coat.
- 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.
- 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.
- Add bay leaves.
- Cover & cook on low 8-10 hours or high 3-4 hours until pork is tender. Discard bay leaves.
- Stir in peppers. Add remaining cider & cider vinegar to taste/consistency preference. Cover & cook on high one hour longer.
- Skim fat from sauce, and adjust seasonings if necessary.
- Top with parsley & serve.
- Optional: Serve with unpeeled red apple slices.