Anne and John Newsome
A slow cooker makes this dish a snap. This fall-inspired dish is perfect for a Sunday dinner, as you can take the leftovers to work the next day, putting them into a sandwich, wrap, or simply serving them with a little brown rice for a nutritious lunch.
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Fill a large bowl with cold water and add a dash of apple cider vinegar. Core the apples, cut into bite-sized pieces, and place in the water. (This keeps the apples from turning brown.)
Slice the loin in half, creating 2 equal-sized pieces. Place both pieces in a large slow cooker. Season with salt, pepper, and garlic powder, to taste.
Add the chicken broth, apple juice, and apple cider vinegar. In a small bowl, combine the brown sugar, cinnamon, allspice, and sage. Mix thoroughly and set aside. Drain the apples and place back in the large bowl. Add the chopped onion and sprinkle with the spice mixture. Toss thoroughly until the apples and onion are completely coated with spices.
Pour into the slow cooker, completely covering the pork loin. Cover and cook on low for 5 hours. Then, remove the pieces of loin from the slow cooker and place in a 9-by-13-inch casserole dish. Using 2 forks, shred the pork. Cover with aluminum foil and set aside.
Using a flat, broad spoon, skim any excess fat and oil off the broth mixture. Then, uncover the shredded pork, pour the apple and broth mixture over the pork, and fold gently with a spoon.