Slow Cooker Apple Onion Pork

Slow Cooker Apple Onion Pork

Serve this over creamy mashed potatoes, polenta, or buttered egg noodles to catch every drop of the amazing sauce. A boneless pork shoulder or Boston butt works best here, as the marbling keeps it juicy during the long cook time.

Ingredients

• 2 tablespoons olive oil

• 3-4 lbs (1.4-1.8 kg) boneless pork shoulder or Boston butt, trimmed of excess fat and cut into 3 large chunks

• 1 tablespoon sea salt

• 1 teaspoon freshly ground black pepper

• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)

• 2 large sweet onions (Vidalia or Walla Walla), halved and thinly sliced

• 3 large apples (a mix of tart Granny Smith and sweet Honeycrisp), peeled, cored, and cut into ½-inch slices

• 4 garlic cloves, smashed

• ½ cup apple cider or unsweetened apple juice

• 2 tablespoons apple cider vinegar

• 2 tablespoons Dijon mustard or whole-grain mustard

• 2 bay leaves

• 2 tablespoons cold butter, cut into pieces (for finishing)

• Chopped fresh parsley, for garnish

Instructions

1. Sear the Pork: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Pat the pork chunks completely dry and season them aggressively on all sides with the salt, pepper, and dried thyme (if using dried; save fresh thyme for later). Sear the pork in the hot pan for 2-3 minutes per side, until deeply browned. This step builds the flavor foundation, so don’t skip it.

2. Layer the Slow Cooker: Transfer the seared pork chunks to the bowl of your slow cooker. To the empty skillet, add the sliced onions and a pinch of salt. Sauté over medium heat for 3-4 minutes just until they start to soften and pick up the browned bits from the pan. Add the smashed garlic and cook for 30 seconds more. Pour the softened onions and garlic over the pork in the slow cooker.

3. Add Apples and Liquid: Top everything with the sliced apples. In a small bowl or measuring cup, whisk together the apple cider, apple cider vinegar, and Dijon mustard. Pour this mixture around the edges of the slow cooker. Tuck the bay leaves into the liquid.

4. Slow Cook to Tenderness:

   • Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the pork is incredibly tender and shreds easily with a fork. Resist the temptation to lift the lid during cooking.

5. Shred and Finish: Carefully transfer the pork chunks to a cutting board and tent loosely with foil. Use a slotted spoon to remove the tender apples and onions to a bowl; cover to keep warm. Fish out and discard the bay leaves. If the cooking liquid seems thin, pour it into a saucepan and simmer over medium-high heat for 5-10 minutes to reduce and concentrate the flavors. Whisk in the cold butter pieces and any fresh thyme leaves to create a glossy, rich sauce. Taste and adjust seasoning.

6. Combine and Serve: Use two forks to coarsely shred or chunk the pork, discarding any large pieces of fat. Pile the shredded pork onto a serving platter, spoon the soft apples and onions over the top, and ladle the reduced sauce over everything. Shower with fresh parsley.

Serving Suggestion: This is spectacular over a mountain of creamy mashed potatoes or served on soft brioche buns with a crunchy slaw for an elevated pulled pork sandwich.