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Saturday, October 22 2016

Apple cider isn't just for drinking anymore. In fact, you may even prefer it on a fork instead of in a mug! Include cider in your syrup, pork sandwiches … even your mac and cheese. Cheers to these innovative fresh meals that offer a new outlook on apple cider.


1 - 2 1/2 pound pork shoulder blade roast
1 - cup apple cider or apple juice
2 - tablespoons soy sauce
2 - tablespoons hoisin sauce
1 1/2 - teaspoons Homemade Five-Spice Powder or five-spice powder
6 - 8 - whole grain hamburger buns or kaiser rolls, split and toasted
1 1/2 - 2 - cups shredded napa cabbage or packaged shredded broccoli (broccoli slaw mix) (optional)

Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Place meat in cooker. In a small bowl combine apple cider, soy sauce, hoisin sauce, and Homemade Five-Spice Powder. Pour over meat in cooker.

Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5-1/2 to 6 hours.
Transfer meat to a cutting board, reserving cooking juices in cooker; cool meat slightly. Remove meat from bones. Using two forks, shred meat, discarding fat. Place meat in a medium bowl.

To serve, arrange meat and, if desired, cabbage in buns. If desired, strain reserved cooking juices; skim off fat. Serve cooking juices in individual serving bowls for dipping.

From the Test Kitchen


Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your pork is finished cooking, remove from your slow cooker as directed above and dispose of the liner. Do not lift or transport the disposable liner with food inside.

Homemade Five-Spice Powder
tablespoons ground cinnamon
star anise or 2 teaspoons anise seeds
1 1/2
teaspoons fennel seeds
1 1/2
teaspoons whole Szechwan pepper or whole black pepper
teaspoon ground cloves
 In a blender combine cinnamon, anise, fennel seeds, pepper, and cloves. Cover and blend to a fine powder. Store in a tightly covered container at room temperature. Makes about 1/3 cup.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email

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