Slow Cooker Shredded Pork with 'Skillet Apples' Recipe


Nutrition

Cal/Serving: 392
Daily Value: 20%
Servings: 9

Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat23g35%
Saturated8g39%
Carbs9g3%
Fiber1g3%
Sugars7g0%
Protein36g72%
Cholesterol112mg37%
Sodium435mg18%
Calcium50mg5%
Magnesium43mg11%
Potassium719mg21%
Iron2mg9%
Zinc3mg21%
Phosphorus362mg52%
Vitamin A34IU1%
Vitamin C3mg4%
Thiamin (B1)2mg107%
Riboflavin (B2)0mg27%
Niacin (B3)9mg43%
Vitamin B61mg44%
Folic Acid (B9)7µg2%
Vitamin B121µg16%
Vitamin D1µg0%
Vitamin E0mg2%
Vitamin K6µg7%
Fatty acids, total monounsaturated10g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Slow Cooker Shredded Pork with 'Skillet Apples'
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.

See all pork recipes.

4
Ratings14

INGREDIENTS

  • Dash of apple cider vinegar
  • 5 Gala apples
  • One 3 1/2-pound pork loin roast, trimmed of excess fat
  • Salt and pepper, to taste
  • Garlic powder, to taste
  • 1 cup chicken broth
  • 1 cup apple juice
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1/8 teaspoon allspice
  • 1 teaspoon sage
  • 1 onion, chopped

DIRECTIONS

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. 

Recipe Details

Click here to see more recipes from The Saturday Evening Pot.

Servings: 9
Cuisine: American

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