Ingredients:
3–4 lb pork shoulder (or pork butt)
2 tbsp olive oil
2 red onions, sliced
3–4 apples, sliced (Granny Smith or Honeycrisp)
3 garlic cloves, minced
1 cup apple cider (or apple juice)
1 cup chicken broth
2 tbsp Dijon mustard
2 tbsp apple cider vinegar
1 tsp dried thyme (or 2–3 sprigs fresh thyme)
1 tsp dried rosemary
Salt & black pepper to taste
Instructions:
Sear the pork (optional but adds flavor):
Heat olive oil in a skillet, season pork with salt and pepper, and sear on all sides until browned.
Layer in slow cooker:
Place sliced onions and apples at the bottom. Add garlic. Place pork roast on top.
Make the sauce:
Mix apple cider, broth, Dijon mustard, vinegar, thyme, and rosemary. Pour over pork.
Cook:
On Low: 7–8 hours
On High: 4–5 hours
Cook until pork is tender and pulls apart easily.
Shred & serve:
Shred pork into the sauce with onions and apples. Serve with mashed potatoes, rice, or bread.
✨ Optional: To thicken sauce, stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and cook on high until thickened.
Enjoy!