Crock Pot Pulled Pork and Apples

We all love a delicious crock pot, but this one is truly unique. Made with only a few basic ingredients, a splash of 100% apple juice gives this one a nutritious kick!

Serving Size

4 servings


  • 1 (3-pound) bone-in pork shoulder
  • 1 tablespoon Herbs de Provence (or Italian Seasoning)
  • 2 teaspoons sea salt
  • 2 apples of choice (I used gala and fugi), peeled and chopped
  • 1 medium yellow onion, finely diced
  • 5 cloves garlic, minced
  • 2 cups 100% apple juice
  • 1 cup chicken or beef broth
  • 1 tablespoon pure maple syrup
  • 2 tablespoons bourbon (or whisky), optional

For the Bowls:

  • 2 cups dry brown rice
  • 1 large head lacinato (tuscan) kale, chopped
  • 1 large ripe avocado, diced


  1. Sprinkle the pork shoulder with Herbs de Provence (or Italian seasoning) and sea salt and gently press into the meat.
  2. Place the pork shoulder in the slow cooker, along with the diced onion, garlic, and apples.
  3. Pour the apple juice and chicken broth into the slow cooker. Cover, and set slow cooker on low for 6 to 10 hours, until meat is very tender and pulls easily away from the bone.
  4. Transfer the pork to a cutting board and use two forks to shred the meat. Transfer the shredded meat back into the crock pot, discarding the bone.
  5. Allow meat to sit in the juices at least 1 hour before serving (if possible).
  6. Taste the meat for flavor and add sea salt to taste.
  7. Cook the rice according to package instructions. While rice is cooking, saute the chopped kale in a small amount of olive oil in a skillet over medium-high heat until wilted, about 5 minutes.
  8. Add desired amount of rice to bowls and top with sauteed kale, pulled pork and apples, and sliced avocado.
  9. Spoon the pork-apple juice from the crock pot over the bowls and sprinkle with sea salt.
  10. Serve with lime wedges and enjoy!

This recipe was provided by Julia Mueller from The Roasted Root, as part of the Healthy Aperture blogger partnership.