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Slow Cooker Pork with Apples
Yield:
Six servings with leftovers for sandwiches
Ingredients:
- 4 pounds of pork
loin or shoulder
- 2 medium onions,
chopped
- 2 shallots,
chopped
- 4 cloves of
garlic, minced
- Salt and pepper
- 2 Tbsp olive oil
- 6 medium apples;
cored and quartered
- 1 tsp grated
ginger
- 2Tbsp fresh
sage, finely chopped
- 2 cups of apple
juice or cider
- ¼ cup Dijon
mustard
- ½ cup apple
sauce
- 1 Tbsp arrow
root (optional to help in the thickening) you could also use cornstarch.
Directions:
The night before
- Liberally season
the pork on all sides with salt and pepper.
- Heat the oil in
a large pan and sear all sides of the pork so it has nice brown and crispy
sides, do not fully cook the pork.
- Remove the pork
from the pan and place into a glass bowl or dish and let cool.
- In the same hot
pan, add the onions, shallots and garlic. Reduce the heat and allow the
mixture to caramelize slowly so they do not burn.
- Remove onions
from heat and add to the dish with the pork.
- Allow to cool
completely then cover and put in the refrigerator.
In the morning:
- Core and quarter
the apples, chop the sage and grate the ginger.
- Put the pork and
onions into the slow cooker add the apples, sage, ginger and juice. If
need be add enough water to just cover the pork.
- Set the slow
cooker to low and be on your way.
- At least 6-8
hours later (even up to 10 hours), remove the pork and apples and let rest
covered with tin foil to stay warm.
- Turn the slow
cooker to high and add mustard, apple sauce and arrowroot, if using. Let
the sauce thicken while you finish preparing the vegetables.
Information provided by Beth Ann Bentley, www.iLunchBox.com. Beth Ann Bentley is a management and marketing professional focusing
on the food and beverage industry and website marketing. Her experience has
concentrated in restaurant management, sports marketing and special events,
public relations and field marketing. Beth Ann has managed, marketed and
consulted with restaurants and companies in Manhattan and San Francisco,
Australia, Singapore, Taiwan and Hong Kong. She holds a degree in Hotel,
Restaurant and Travel Administrations from the University
of Massachusetts, Amherst.
Currently Beth Ann is founder and president of iLunchBox.com, an online media
company dedicated to the pursuit of a healthy lunch for school aged children.
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