Kramer and I move to New York today! I can’t believe this day is actually here. Goodbye, Arizona! We’ll definitely miss our families and friends more than I can say, but it’s time for us to move on and start a new chapter in our lives as a married couple. Not only are we moving, but LOST starts tomorrow, too! Good things come in threes, so I wonder what other fantastic thing will happen to us soon!
And now, I bring you another crock pot recipe. This one’s for you, Clarisa and Brian! This is a great alternative to traditional pulled pork. The pork cooks perfectly and the apples and onions caramelize in the crock pot. The pork turns out lightly sweet and works well on a big salad or on a bun. I love the flavor that Granny Smith apples bring to pork, and since it’s in a crock pot, it couldn’t be easier.
Rub your pork with salt and pepper, then add it to your crock pot. Add the apples, onions, wine, brown sugar, cider vinegar, Worcestershire sauce, and cornstarch. Turn your crock pot on low for 8 hours or on high for 5 hours.
- 2 pounds pork butt or shoulder (bone in or boneless, it doesn’t matter which)
- 2 teaspoons kosher salt
- 1½ teaspoon ground black pepper
- 3 Granny Smith apples, washed and sliced thinly (I didn’t peel mine because you can’t really tell if the skins are there after everything has cooked…plus I’m lazy)
- 2 onions, thinly sliced
- ¼ cup cider vinegar
- 1 cup white wine
- 3 tablespoons dark or light brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons Worcestershire sauce
- Rub the pork with salt and pepper. Add the pork to the crock pot, then add in the rest of the ingredients. Cook on high for 5 hours or on low for 8 hours.
- When the pork is ready, remove it from the crock pot and set on a cutting board. Drain the juices from the crock pot and set them aside to use as needed. Shred the pork with two forks and return to the crock pot. Add in a little juice, then as much as you feel you need. Serve over a salad or on a bun.