This is our new favorite recipe! The first time Brandy made this, she was absent during dinner and almost didn’t get any when she got home. It’s really simple to throw together and is a perfect slow cooker meal.
Ingredients:
1 Boston butt pork shoulder roast 2-3lbs
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons coconut oil (or olive oil)
1 tablespoon butter
1 large onion
2 tsp fresh ginger – diced
1 ½ cups apple cider
¼ cup apple cider vinegar
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
fresh sage to taste (or dried if you don’t have fresh)
1 ½-2 cups chopped apples
Directions:
-
Rub salt and pepper over pork roast. Heat coconut oil in large skilled. Brown pork roast over high heat.
-
Remove from skillet and place in bottom of slow cooker.
-
Return skillet to stovetop and reduce heat to medium to melt butter. Add onion and cook until they begin to soften. Add ginger and cook a few minutes until fragrant.
-
Pour in apple cider and apple cider vinegar. Add nutmeg, sage, and cinnamon. Bring to a simmer for 1-2 minutes.
-
While simmering, place chopped apples over the pork roast in crock pot.
-
Pour the contents of skillet over roast and apples.
-
Cook on low for 6 hours or high for 3 hours.
* Brandy adapted this from a recipe in the Paleo Comfort Foods cookbook which called for pork chops and also apricots.
