Category: Hearth & Chop

Pork Recipes

Slow Cooker Apple Cider Pulled Pork

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🍎🌿 SLOW COOKER APPLE CIDER PULLED PORK 🌿🍎

Economical • Easy to Prepare • No Hot Kitchen • No Grill Required

Labor Day weekend calls for something festive and delicious—but it certainly doesn’t require standing outside over a hot grill!

This Slow Cooker Apple Cider Pulled Pork is wonderfully tender, flavorful and incredibly easy to prepare. Pork shoulder is an economical cut that feeds a family generously, and the slow cooker keeps the kitchen comfortable while doing nearly all the work.

Pile the pork onto soft buns and top it with fresh homemade coleslaw for an easy Labor Day meal everyone can enjoy. Any leftovers will be delicious in sandwiches, baked potatoes, quesadillas or rice bowls later in the week.

SLOW COOKER APPLE CIDER PULLED PORK

Makes 8–10 servings
Prep Time: 15 minutes
Cook Time: 8–9 hours on low

INGREDIENTS

• 3½–4-pound boneless pork shoulder or pork butt
• 1 teaspoon smoked paprika
• 1 teaspoon sweet paprika
• 1 teaspoon dried thyme
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon salt, or less if desired
• ¾ cup apple cider or unsweetened apple juice
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or brown sugar
• 1 teaspoon Worcestershire sauce
• ½ cup homemade or reduced-sodium barbecue sauce, plus more for serving
• 8–10 whole-grain, brioche or slider buns
• Fresh homemade coleslaw, for serving

DIRECTIONS

  1. Trim any very large pieces of exterior fat from the pork, leaving a little to help keep the meat tender and flavorful.
  2. In a small bowl, combine the smoked paprika, sweet paprika, thyme, black pepper and salt.
  3. Rub the seasoning mixture evenly over all sides of the pork.
  4. Place the seasoned pork in the slow cooker.
  5. In a bowl or measuring cup, whisk together the apple cider, apple cider vinegar, Dijon mustard, honey and Worcestershire sauce.
  6. Pour the apple-cider mixture around the pork. Cover and cook on LOW for 8–9 hours, or until the pork is very tender and pulls apart easily with a fork.
  7. Transfer the pork to a platter. Shred it with two forks, removing any remaining large pieces of fat.
  8. Carefully skim the excess fat from the cooking liquid. Return the shredded pork to the slow cooker.
  9. Stir in ½ cup barbecue sauce. Add a little of the cooking liquid as needed to keep the pork moist and juicy.
  10. Cover and cook for another 15–20 minutes, until everything is warmed through.
  11. Spoon the pulled pork onto buns and top with fresh homemade coleslaw. Serve additional barbecue sauce on the side.

Easy, economical and made without heating up the kitchen—just the kind of relaxed holiday cooking I love! 🍎🌿

Helene
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡

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Pork Schnitzel with Creamy Herb Gravy

🌿 Cast-Iron Pork Schnitzel with Creamy Herb Gravy

One of the things I love most about cooking is taking a simple, affordable ingredient and turning it into something that feels special. Boneless pork chops are one of my favorite budget-friendly meats because they cook quickly, are easy to find, and make a wonderful family meal without stretching the grocery budget.

Tonight, I turned them into crispy cast-iron pork schnitzel with a creamy homemade herb gravy—no canned soup needed. Served alongside my Rosemary Thyme mashed potatoes and a favorite vegetable, this is the kind of comforting meal that brings everyone to the table.

Sometimes the best meals aren’t the most expensive—they’re simply made with care and shared with the people you love.

💛 QUESTION OF THE DAY:

What is your favorite side dish to serve with pork schnitzel?

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🌿 Cast-Iron Pork Schnitzel with Creamy Herb Gravy

Ingredients

For the Pork Schnitzel

* 4 boneless pork loin chops (about ½ inch thick)

* ½ cup all-purpose flour

* 2 eggs

* 1 tablespoon water

* 1 cup panko breadcrumbs

* ¼ cup grated Parmesan cheese (optional)

* 1 teaspoon paprika

* 1 teaspoon garlic powder

* 1 teaspoon onion powder

* ½ teaspoon dried thyme

* Freshly ground black pepper

* 2 tablespoons avocado oil

* 1 tablespoon butter

Creamy Herb Gravy

* 1 tablespoon butter

* 1 tablespoon olive oil

* 2 tablespoons all-purpose flour

* 1¾ cups low-sodium chicken broth

* ½ cup half-and-half (or evaporated milk)

* 1 teaspoon Dijon mustard

* 1 teaspoon Worcestershire sauce

* 1 teaspoon fresh parsley, chopped

* ½ teaspoon fresh rosemary, finely chopped

* ¼ teaspoon dried thyme

* Freshly ground black pepper

* Salt to taste, if needed

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Directions

1. Place the pork chops between sheets of plastic wrap and gently pound them to about ¼-inch thick.

2. Set up three shallow dishes:

    * Flour mixed with paprika, garlic powder, onion powder, thyme, and pepper.

    * Eggs whisked with 1 tablespoon water.

    * Panko breadcrumbs mixed with Parmesan cheese.

3. Coat each pork chop in the seasoned flour, then the egg mixture, and finally the breadcrumb mixture.

4. Heat a cast-iron skillet over medium heat. Add the avocado oil and butter.

5. Cook the pork schnitzel for 3–4 minutes per side until golden brown and the internal temperature reaches 145°F.

6. Remove to a plate and loosely cover with foil while you prepare the gravy.

Creamy Herb Gravy

1. Reduce the heat to medium-low.

2. Add the butter and olive oil to the skillet.

3. Whisk in the flour and cook for about one minute.

4. Slowly whisk in the chicken broth until smooth.

5. Stir in the half-and-half, Dijon mustard, Worcestershire sauce, rosemary, thyme, parsley, and pepper.

6. Simmer for 3–5 minutes until the gravy is smooth and creamy.

7. Spoon over the pork schnitzel or serve alongside.

Serve with Rosemary Thyme Mashed Potatoes, roasted carrots, green beans, or your favorite seasonal vegetable.

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May your home be filled with comforting meals, meaningful conversations, and the simple joy of gathering around the table.

With love from my table to yours,

Helene 🌿

Rosemary Thyme

Fall in Love with Home Again 🌿💛🏡