I’ve got a cozy little recipe for you. Apple cider vinegar pulled pork. Yes, please.
It takes 2 seconds to put together, it’s fall af, AND it’s a slow cooker recipe so you can come home to all the good smells.
So it’s a home run.
Andy actually told me it was one of the most delicious things I’ve ever made. I think that’s a bold statement, but I’m here for it regardless.
So, here’s the deal on this. I used Bragg’s Apple Cider Vinegar with the “mother” to make this dish. The “mother” is a bizarre term for cultures of beneficial bacteria that is still contained in the vinegar.
A lot of cheap-o apple cider vinegars you buy have blasted the mother with heat and killed it through pasteurization.
Good bacteria is good. It’s why we take probiotics! So, I ALWAYS recommend buying apple cider vinegar that is raw, unpasteurized, and with the “mother”.
“BUT, DON’T I JUST KILL THE BACTERIA WHEN I HEAT IT IN THE SLOW COOKER?”
Honestly, I don’t know. For real, guys, I tried to find the answer to this and a) the answers are mixed and b) there isn’t a lot on the subject which I think is SO WEIRD.
My professional opinion is that raw apple cider vinegar’s health benefits will not be totally destroyed in a slow cooker. It’s certainly heated to a much lower temp than pasteurization.
Official recommendation: always buy the raw ACV over the basic grocery store brand.
TELL ME THE STATS: APPLE CIDER VINEGAR PULLED PORK
Here are your PHFF stats on this baby –
PROTEIN: pork tenderloin
HEALTHY FAT: ghee and avocado oil
FIBER: apples (I’d do another big side of veggies – steamed or roasted cabbage would be good – to up the fiber content even more)
- 2 tbsp. avocado oil
- 2-3 lb pork loin or tenderloin
- kosher salt
- fresh ground pepper
- 1 tsp cumin
- 2 cloves of garlic, smashed
- ½ cup apple cider vinegar*
- 1-2 c chicken broth**
- Heat a large skillet over medium-high heat and get it HOT. Add oil.
- Salt and pepper your pork on all sides, and sear for 30 sec-1 min on each side. Place in slow cooker.
- Sprinkle the pork with cumin, and add garlic cloves.
- *This amount of ACV will result in a pretty tangy pulled pork. If you want it milder, use ⅓ c.
- **Add liquid. Here is the key! You want your liquid to come about halfway up the sides of your pork. So you can adjust liquid amounts based on the size of your pork and slow cooker.
- Cook on low for 5.5-7 hours. Shred.
- 3 Tbsp ghee
- 2 red apples, sliced
- 2 tsp honey
- Heat a large, deep skillet over medium-low heat. Melt ghee.
- Once heated, add apple slices and for a few minutes until soft. Sprinkle with cinnamon and drizzle with honey.
- Cook for about 1 more minute and remove from heat.
BUT ALSO – looking for more pork recipes? I’ve got you: