Slow cookers are a simple solution to warmth issues up in your home when temperatures outdoors calm down.
Registered Dietitian Grace Derocha, with Blue Cross Blue Shield of Michigan, has a harvest-season worthy recipe that mixes pulled pork with apples and onions.
- 1 (three pound) boneless pork shoulder
- 2 tablespoons smoked paprika
- 2 tablespoons brown sugar
- 2 tablespoons garlic powder
- 2 tablespoons cumin
- 1 tablespoon kosher salt
- 1 teaspoon pepper
- 2 medium apples – sliced
- 1 giant onion – sliced
- 12 ounceshard apple cider or apple cider or beer
- In a small bowl, combine collectively spices: smoked paprika via pepper. Coat the pork shoulder with the dry rub and refrigerate. Spray sluggish cooker or use sluggish cooker liner.
- Meanwhile, put together apple and onion slices and place in the backside of a sluggish cooker and prime with the pork shoulder. Add apple cider and prepare dinner on Low for eight hours or excessive for 4 hours.
- When cooking time is full, take away pork from the sluggish cooker and let relaxation. When pork is cool sufficient to deal with, start shredded the meat and eliminate any extra fats.
- Place shredded, lean pork meat again in to the sluggish cooker and blend with the apples, onions and cooking juices. Serve on a bun or alone. Enjoy!
For extra recipes and health and wellness tips, go to AHealthierMichigan.org.