Name: Slow Cooker Pulled Pork with Apple Slaw
Prep time: 40 min
Cook time: 8 h
Total time: 8 h 40 min
Ingredients: 4 pounds Boneless pork shoulder; 1 large Yellow onion, sliced; 1/4 cup Apple cider vinegar, for pork; 1/2 cup Apple juice; 2 teaspoons Smoked paprika; 1 teaspoon Ground cumin; 1 1/2 teaspoons Fine salt; 1/2 teaspoon Freshly ground black pepper; 4 cups Green cabbage, finely shredded; 2 medium apples Crisp apples, cut into matchsticks; 2 tablespoons Apple cider vinegar, for slaw; 2 tablespoons Olive oil; 1 teaspoon Dijon mustard; 1/4 teaspoon Fine salt, for slaw

Description

Eight dinner portions of slow-cooker pulled pork with apple-cabbage slaw.

Ingredients

Scale

4 pounds Boneless pork shoulder
1 large Yellow onion, sliced
1/4 cup Apple cider vinegar, for pork
1/2 cup Apple juice
2 teaspoons Smoked paprika
1 teaspoon Ground cumin
1 1/2 teaspoons Fine salt
1/2 teaspoon Freshly ground black pepper
4 cups Green cabbage, finely shredded
2 medium apples Crisp apples, cut into matchsticks
2 tablespoons Apple cider vinegar, for slaw
2 tablespoons Olive oil
1 teaspoon Dijon mustard
1/4 teaspoon Fine salt, for slaw

Cook Mode Prevent your screen from going dark

Instructions

Place one sliced onion in a 5- to 6-quart slow cooker. Trim large exterior fat from a 4-lb boneless pork shoulder and rub with 2 tsp smoked paprika, 1 tsp cumin, 1 1/2 tsp salt and 1/2 tsp pepper. Put pork over onion and pour 1/4 cup cider vinegar and 1/2 cup apple juice around it. Cover and start cooking promptly.
Cook on LOW approximately eight hours until the shoulder is thoroughly cooked and pulls apart easily with forks. Check the thickest part with a food thermometer; pork must reach at least the FDA whole-cut minimum of 145°F with a three-minute rest, while the shreddable texture generally requires cooking further. Record the actual endpoint and time rather than stopping at a minimum if still tough.
While pork finishes, toss 4 cups shredded green cabbage and matchsticks from two crisp apples with 2 tbsp cider vinegar, 2 tbsp olive oil, 1 tsp Dijon and 1/4 tsp salt. Refrigerate the slaw until serving.
Rest pork about ten minutes, shred with two forks and moisten with some cooker juices after skimming excess fat. Divide into eight portions alongside the chilled apple slaw. Measure cooked pork yield and slaw quantity in a kitchen trial; buns and barbecue sauce are not part of this recipe.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 10 minutes, included in the total.

Untested estimate: eight hours on LOW, then ten-minute rest; actual shreddable endpoint and cooker vary.

Prep Time: 30 minutes
Chilling, resting or cooling: 10 minutes
Cook Time: 480 minutes
Category: Dinners

Nutrition

Serving Size: One eighth of cooked pork and slaw, pending measured edible yield