Texas Pulled Pork with Sauteed Apples

Texas Pulled Pork

3 pound pork roast

3/4 cup barbeque sauce

1/4 cup plus 2 T apple cider vinegar 1/4 cup plus 2 T chicken broth 3 T light brown sugar 2 1/4 tsp prepared yellow mustard

2 1/4 tsp Worcestershire sauce 1 tsp chili powder ( I halved this amount) 1 large onion, chopped 1 1/2 tsp garlic, crushed 3 T cornstarch mixed in 1 T water

DIRECTIONS:

1.	Place the pork roast into the slow cooker on top of sliced onions. Pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, and garlic. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours or on Low for 10 hours.
2.	Remove the roast from the slow cooker, and shred the meat using two forks. Thicken sauce with cornstarch mixed in with cold water until it is more of BBQ consistency. Return the shredded pork to the slow cooker, and stir the meat into the juices & cook a little longer.

Sauteed Apples

INGREDIENTS:

1/4 cup butter 8 large tart apples - peeled, cored and sliced 1/4 inch thick 2 teaspoons cornstarch

1/2 cup cold water 1/2 cup brown sugar 1/2 teaspoon ground cinnamon

DIRECTIONS:

1.	In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
2.	Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.