Slow Cooker Apple Cider Pulled Pork Bowls

Ingredientes

FOR THE PORK:

2 1/2 - 3 lbs pork butt (shoulder)

2 cups apple cider

1 cup chicken broth

1 medium onion, diced

4 cloves garlic, minced

1/4 cup apple cider vinegar

1 tbsp Dijon mustard

2 tbsp brown sugar

2 tsp smoked paprika

2 tsp garlic powder

1 tsp onion powder

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

Salt and pepper to taste

1-2 sprigs fresh thyme

FOR THE MASHED SWEET POTATOES:

3lbs sweet potato

4 tbsp butter

1/3 cup heavy cream

Sprinkle of salt pepper & garlic powder

FOR THE VEGGIES:

2 cups shaved brussels sprouts

3 medium carrots, chopped

1 small red onion, chopped into large pieces

2 cups cubed butternut squash

1 tsp rosemary

1 tsp thyme

1 tsp garlic

1 tsp salt

1/2 tsp pepper

2 tbsp olive oil

3 tbsp maple syrup

Instruções

Apple Cider Pulled Pork Bowls

Instructions:

Prep the Pork: Season the pork with salt and pepper.

Sear the Pork (Optional but Recommended): Heat some oil in a skillet over high heat and sear the pork on all sides until golden brown (about 2-3 minutes per side). This adds flavor but can be skipped if you're short on time.

Prepare the Liquid: In a bowl, mix the apple cider, chicken broth, apple cider vinegar, brown sugar, Dijon mustard, smoked paprika, garlic powder, onion powder, cinnamon, nutmeg, and a bit of salt and pepper. Set aside.

Cook in the Slow Cooker:

Place the seared pork in the slow cooker.

Add the diced onion and minced garlic on top of the pork.

Pour the prepared apple cider mixture over the pork, and add the sprigs of fresh thyme.

Cook on LOW for 8-10 hours or on HIGH for 4-6 hours until the pork reaches an internal temperature of 195°F and is easily shreddable.

Rest & Shred: Once done, remove the pork from the slow cooker and let it rest for 15-20 minutes. Then shred it using tongs or forks, and return the shredded pork to the slow cooker to mix with the remaining juices

To make the sweet potatoes:

Peel the sweet potatoes using a vegetable peeler and discard the skins.

Cut the peeled sweet potatoes into evenly sized-chunks.

Place the sweet potato chunks in a large pot and cover them with water, adding a pinch of salt.

Bring the water to a boil over medium-high heat, then reduce the heat to medium and let the potatoes simmer for about 15 to 20 minutes or until they are fork-tender.

Once cooked, drain the sweet potatoes in a colander and allow them to sit for a minute to let excess steam escape.

Return the drained sweet potatoes to the pot and add the butter, heavy cream, and a sprinkle of salt, pepper, and garlic powder.

Use a potato masher or a fork to mash the sweet potatoes until they are smooth and creamy. Feel free to add more heavy cream if desired.

Taste the mashed sweet potatoes and adjust the seasonings, adding more salt, pepper, or garlic powder as necessary.

To make the maple veggies:

Once the meat is out of the oven and resting, preheat the oven to 400 degrees.

Place all the chopped veggies on a large baking sheet.

Mix the rosemary, thyme, garlic, salt, pepper, olive oil, and maple syrup in a small bowl.

Pour the mixture over the veggies and mix until they are well covered.

Bake in the oven for about 25-30 minutes until fork tender and starting to crisp.

Now that the pork has rested, shred it with tongs or a fork and mix it well with the leftover liquid in the pot.

Assemble:

Finally, it’s time to assemble. Add mashed sweet potatoes, veggies, and pulled pork to each bowl. Drizzle some leftover juices from the pot onto the pulled pork. Sprinkle with some fresh thyme on top (optional) and enjoy!