Recipe from A Year of Crockpotting
This seemed to get some mixed reviews on A Year of Crockpotting, but I thought it sounded interesting so decided to try it out. J and I actually really ended up liking it! The crunch of the apples and coleslaw mix was an interesting contrast to the pork. And we liked the sweet/slightly vinegary taste.
2-3 lb pork loin roast
1 large onion, sliced in wedges
1 t dried thyme
1/2 t kosher salt
1/4 t pepper
1/2 t cinnamon
1 c apple cider
1 T lemon juice
3 granny smith apples, chopped (I chopped 3, but probably only used about 2 – once I started adding, it seemed like too much)
1 (16 ou) bag coleslaw mix
1 T apple cider vinegar
About 1/4 – 1/2 stick butter
1/2-1 T brown sugar
Place the onion wedges in the bottom of your crockpot. Place the pork on top of the onion and sprinkle with the seasonings on all sides. Add the apple and lemon juice. Cook on Low for 6-8, High for 4-6.
20-30 minutes before serving, remove the pork from the crockpot. Take about 1/2 cup of the juices from the crockpot and move to a small saucepan. Set aside.
Add the coleslaw, apples and cider vinegar to the crockpot and mix together.
Shred or slice the pork, then add it back into the crockpot, on top of the coleslaw/apple mixture. Cook for 20-30 more minutes, until heated through. (I cooked it on high here.)
Meanwhile, in the saucepan – add the butter and brown sugar. Allow butter to melt and then the mixture to reduce down by about half.
Serve the pork over the coleslaw/apple mixture, with a bit of the reduced sauce drizzled over.