Servings: 8 1x
Ingredients
For the Pulled Pork:
- ¼ cup Dijon mustard
- 2 tablespoons brown sugar
- 3 garlic cloves, finely minced
- 2 teaspoons paprika
- 1 ¼ teaspoons fine salt
- ½ teaspoon black pepper
- ½ teaspoon ground cinnamon
- 3 ½–4 lb boneless pork shoulder or pork butt
- ¾ cup apple cider (may sub chicken broth)
- 2 tablespoons apple cider vinegar
- 2 small yellow onions, sliced (2 cups)
- Optional for garnish: sliced green onions and/or chopped fresh parsley
For the Mashed Sweet Potatoes:
- 8 cups water
- 4 medium sweet potatoes, peeled, cut to 2-inch pieces (~6 cups)
- 2 tablespoons unsalted butter*
- Fine salt to taste
For the Apple Slaw:
- ¼ cup apple cider vinegar
- ¼ cup avocado oil or olive oil
- 1 ½ teaspoons pure maple syrup (may sub honey)
- 1 teaspoon Dijon mustard
- 1 garlic clove, finely minced
- ¼ teaspoon fine salt, plus more to taste
- Pinch of black pepper
- 6 cups coleslaw mix (may sub shredded cabbage)
- 1 large apple, thinly sliced or cut into matchsticks (~1 cup)
- 3 green onions, ends trimmed and thinly sliced (~½ cup)
Instructions
- To make the pulled pork, in a small bowl stir together the Dijon mustard, brown sugar, garlic, paprika, salt, pepper, and cinnamon.
- Pat the pork butt dry with paper towels, then rub the mustard mixture on all sides of the pork.
- In the bottom of a 6-quart or larger slow cooker, pour the apple juice (or broth) and the apple cider vinegar. Add the sliced onions in a layer. Place the seasoned pork butt over top of the onions with the fat cap facing up.
- Place the lid on the slow cooker and cook on LOW for 8 to 9 hours. When the cooking time is up, use a slotted spoon to remove the pork and onions to a rimmed baking sheet or large shallow bowl. Using two forks, shred the pork and onions, adding some of the cooking liquid from the slow cooker as desired.
- While the pork is cooking, prepare the sweet potatoes. Place the 8 cups water in a large pot over medium-high heat; bring to a boil. Add the diced sweet potatoes and reduce the heat to medium to hold a simmer. Simmer, uncovered, until the potatoes are fork tender, 18 to 20 minutes. Remove the pot from the heat. Set aside ½ cup of the cooking liquid, then strain the potatoes in a colander. Return the tender sweet potatoes to the pot. Add the butter (or oil) and mash the potatoes with a potato masher or a hand mixer, adding some of the reserved liquid back to the potatoes to achieve the desired consistency. Season with salt to taste.
- Also while the pork is cooking, prepare the apple slaw. To a large mixing bowl, add the apple cider vinegar, oil, maple syrup, Dijon, minced garlic, salt, and pepper; whisk well to combine. Add the coleslaw mix, sliced apple, and green onions to the bowl and toss well to coat with the dressing. Refrigerate until ready to serve.
- To serve, divide the mashed sweet potatoes among serving bowls. Top each with a serving of the pulled pork and apple slaw. If desired, garnish with chopped parsley.
- Store leftovers in separate airtight containers in the refrigerator for up to 4 days or freeze the leftover pork and sweet potatoes for up to 3 months.
Notes
This recipe makes a large volume: About 4 cups of pulled pork, 4 cups of mashed sweet potatoes, and 8 cups of apple slaw.
The pulled pork, mashed sweet potatoes can be prepared up to 4 days ahead of time, and the apple slaw can be prepared up to 2 aheads of time, then refrigerated until ready to serve. Reheat the pork and mashed potatoes in separate pots or large saucepans on the stovetop, adding more broth or water as needed to loosen up.
* For dairy free, omit the butter when mashing the sweet potatoes or replace it with 2 tablespoons avocado oil or olive oil.
Nutrition Information
- Serving Size: 1/8 of the recipe: 4 oz pork, 1/2 cup sweet potatoes, 1 cup slaw
- Calories: 539
- Fat: 29 g
- (Sat Fat: 9 g)
- Sodium: 1,200 mg
- Carbohydrate: 38 g
- (Fiber: 7 g
- Sugar: 19 g)
- Protein: 30 g
- Cholesterol: 98 mg