The Recipes

Pulled Pork with Apple Slaw

Once again, the slow cooker comes to the rescue.  At first, I was going to make this into a pulled pork sandwich... until I realized I didn't have any good rolls in my kitchen.  So, I made up a batch of rice that was just as good.

Pulled Pork with Apple Slaw


- 2 country, boneless pork ribs
- 1 garlic clove, minced
- 1/4 c. ketchup
- 1 T. apple cider vinegar
- 1/2 small yellow onion, diced
- 1 c. chicken stock
- 2 T. brown sugar
- 1 T. worstershire sauce
- 1 tsp. mustard
- 1 granny smith apple, peeled and grated
- 1 carrot, peeled and grated
- 1 T. white wine vinegar
- 1 tsp. cumin
- blended oil
- salt
- pepper
- 1/4 c. brown rice, prepared to package instructions

Season the pork with salt and pepper.  Heat the blended oil in a skillet.  Add the pork and sear it on each side for 1-2 minutes; until a golden brown crust forms.  Set them aside.  Combine the onion, garlic, ketchup, apple cider vinegar, worstershire, mustard and brown sugar in a slow cooker.  Season lightly with salt and pepper.  Nestle the pork into the mixture.  Pour enough stock in to come up the sides of the pork about halfway.  Cook on low for 8 hours.

Prepare the rice.  I cooked a bigger batch to have leftovers - about 2 1/2 times as much liquid as rice, brought to a boil, then simmered for 40-45 minutes until the liquid is absorbed.

While the rice is cooking, mix together the apple, carrot, white wine vinegar and cumin.  Season with salt and pepper to taste.

Shred the pork apart using two forks.

Plate the rice, top with the pork, and finish with the carrot and apple slaw.