Meals from the Mitten: Apple and Onion Pulled Pork
Serves 8 to 10
- 1 cup ketchup
- 1 cup brown sugar
- ⅔ cup apple cider vinegar
- 1 tablespoon mesquite seasoning
- 1 large onion, thinly sliced
- 1 large apple, peeled, cored, and thinly sliced
- 5- to 6-pound bone-in pork shoulder roast
- In a medium-size bowl, add ketchup, brown sugar, apple cider vinegar, and mesquite seasoning, and stir to combine. Divide the mixture in half. Place half in the refrigerator; set aside the other half.
- In a slow cooker, add onion, apple and pork. Pour unrefrigerated half of mixture over pork. Cover and cook on high for 4 to 5 hours, or on low for 8 to 9 hours. (Note: Pork will be done when the bone pulls away from the meat.) Discard the bone and place pork on a cutting board, then shred the meat using two forks. (Note: If pork doesn’t easily shred, it needs to be cooked longer.)
- Strain the remaining liquid from the slow cooker; reserve ½ cup liquid and discard the rest. Make sure to also reserve onion and apple. Add onion and apple back to the slow cooker along with the shredded pork and reserved ½ cup liquid. Mix in the remaining ketchup mixture and heat for 15 to 20 more minutes. Keep on warm and serve with slaw and hamburger buns or potato rolls.
For Gina’s slaw and asparagus recipes, click here.
To purchase her book Meals from the Mitten, click here.