Slow-Cooked Pork Shoulder with Apple Cider Gravy and Mashed Potatoes
Equipment
- Slow Cooker
- Large Pot
- Saucepan
- Strainer
- Whisk
- Potato Masher
Ingredients
- 3 lb boneless pork shoulder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 large onion, sliced
- 4 garlic cloves, minced
- 2 cups apple cider
- 1 cup chicken broth
- 2 tbsp all-purpose flour
- 4 large russet potatoes, peeled and quartered
- 4 tbsp unsalted butter
- 1/2 cup whole milk
- 1/2 tsp salt (for potatoes)
Instructions
- Season the pork shoulder on all sides with the 1 tsp salt and 1/2 tsp black pepper.
- Scatter the sliced onion and minced garlic in the bottom of the slow cooker. Place the seasoned pork on top.
- Pour the apple cider and chicken broth around the pork. Cover and cook on low for 8 hours.
- When the pork is done, lift it out and set it aside on a plate. Strain the cooking liquids into a saucepan, discarding the solids.
- In a small bowl, whisk the flour with 3 tablespoons of the warm cooking liquid until smooth. Stir the mixture back into the saucepan and simmer over medium heat until the gravy thickens, about 5 minutes.
- While the gravy simmers, place the potatoes in a large pot, cover with water, and bring to a boil. Cook until the potatoes are fork-tender, about 15 minutes. Drain well.
- Return the potatoes to the pot. Add the butter, milk, and 1/2 tsp salt. Mash until smooth.
- Shred or slice the pork and serve it with the mashed potatoes and apple cider gravy.
Notes
Strain the cooking liquids twice if you want a smoother gravy, and keep the mashed potatoes warm by covering the pot with a lid after mashing. Leftovers reheat well in a covered skillet with a splash of broth to loosen the gravy.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Pot, Saucepan, Strainer, Whisk, Potato Masher
Cuisine: American
Equipment: Slow Cooker, Large Pot, Saucepan, Strainer, Whisk, Potato Masher