Categories: Slow Cooker

Ingredients

• 2 medium Granny Smith apples, peeled and coarsely chopped
• 1 onion, chopped
• 1 celery rib, chopped
• 1 1/2 cups apple cider
• 3 lbs boneless pork shoulder butt roast
• 2 tsp seasoned salt
• 1/2 tsp ground mustard
• 1/2 tsp paprika
• 1/4 tsp ground coriander
• 1/4 tsp pepper
• 2 tbsp. cornstarch
• 2 tbsp. water
• 24 mini buns, warmed
• Additional apple slices

Directions

1. Place apples, onion, celery and cider in a slow cooker; top with roast. Sprinkle roast with seasonings. Cook, covered, on LOW 8-10 hours.

2. Remove roast; shred with two forks. Skim fat from cooking juices. Mix cornstarch and water; stir into cooking juices. Cook, covered, on HIGH 10-15 minutes. Stir in pork; serve on buns. Top with apple slices.

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