When pork butt goes on sale, there are many ways you can put it to use in several meals, like stew, casseroles, and soup. There’s also the option of using some of it for pulled pork sandwiches. Don’t fret. If you can’t eat up the whole batch in one sitting, there are several ways to use your pulled pork beyond two slices of bread. Add it to:
- Egg rolls
- Mac n cheese
- Shepherd’s pie
- Stuffed peppers
- You can freeze pork safely for three months.
- The aroma of this recipe as it cooks is nothing less than tantalizing. Using a slow cooker, this dish couldn’t get much easier. The meat, the cider, and onions, and let it simmer to perfection. The pork easily accepts some apple flavor from the process.
Cider Pulled Pork
- 1 red onion
- 1 white onion
- 6 lbs bone-in pork
- 1 tsp salt & pepper
- ½ cup apple cider
- 1/2 cup apple molasses
- ½ cup light honey
- Cut the onions into chunks
- Lay them on the bottom of the slow cooker
- Gently sprinkle salt and pepper on all sides of the pork
- Put the pork butt on top with its fat side facing up
- Pour the cider, honey, and molasses over the pork
- Set the machine on low for 12 hours or high for 6 hours. Note, however, that pork benefits from the longer cooking time.
- When the pork is done, carefully transfer it into a large bowl. It will be VERY tender, so you may have to do it in meat sections.
- Strain the juices into a saucepan
- Leave them to stand for 15 minutes (the fat will rise to the top)
- Skim the fat as best you can
- Simmer the remaining drippings until it reduces by 2/3.
- While that’s going, begin pulling the pork apart with a fork. Take care with bones and excess fat, removing them
- Pour the reduced sauce over the pulled pork before serving. **
- ** If you find the sauce too sweet, add a little apple vinegar.