Slow Cooker Pork with Cider Broth over Spaetzle
- 3 leeks, white and light-green parts only, sliced
- 2 lbs pork loin
- 2 red apples, peeled and sliced
- 1 cup baby carrots
- 6 cloves garlic, minced
- Salt and pepper, to taste
- 3/4 cup Crispin Cider
- 2 teaspoons apple cider vinegar
- 1 tablespoon corn starch
- 1 box spaetzle
Add the leeks to the slow cooker.
Add the pork.
Top with the apples.
Add the carrots and garlic. Season with salt and pepper.
Add the cider and cider vinegar.
Cover and cook on high for 4 hours or until the pork is tender. (If preparing on a weeknight, you can also cook the pork on low for 8 hours)
Use two forks to break apart the pork until it resembles pulled pork.
Add the cornstarch to the broth in the slow cooker and whisk until thickened.
Add the pork back to the slow cooker until ready to serve to keep warm.
When ready to serve, cook the spaetzle according to package directions.
Add the spaetzle to a large serving platter and top with the pork and vegetable mixture.