Slow Cooker Pork with Cider Broth over Spaetzle

If you follow me on Twitter or Instagram, you may be aware that I went to the most piggy event I’ve ever been invited to, Cochon EPIC, back at the end of July. I went through a considerably long stage in my life where I absolutely refused to have any kind of pork product: no ham, no ribs, not even bacon. As I began cooking for myself, I realized that pig wasn’t nearly as awful as I thought and have since slowly started incorporating it back into my life (although I still don’t fully get ham and probably still need some time before I decided to try it.)

Anyways, going to this event was a big deal for me. I was about to eat pig, and basically nothing but pig, for an entire event.  I couldn’t pass up this challenge especially when Crispin Cider offered me a ticket! One thing I’ve definitely learned in cooking is that there is rarely an ingredient I actually don’t “like.” I may not like the preparation, but to discount an ingredient entirely isn’t fair. So what better way to give pork a chance than with some of the best local chefs preparing it? “EPIC” is the perfect way to describe this event. It was absolutely insane. The chefs used all parts, and I really mean all parts, of the pigs to deliver outrageous treats for attendees: pork-fat matzo balls, cured pork loin “lox,” pork blood waffles, pork snow cones, and naturally, a scrabble bar (we are in Philly after all).  I also was completely star struck to see all these amazing chefs in one location: David Katz, Kevin Sbraga, Marc Vetri, Jason Cichonski and more!   I grabbed a Crispin cider to wash all the porky goodness down and was really pleasantly surprised by the taste. It is, well, crisp, and really refreshing. I tend to think of cider as a fall beverage, but Crispin easily translates into a summer drink as well. And it pairs wonderfully with pork. So naturally, I needed a bit of a break from pork after the event, but I couldn’t stop thinking about making a dish with pork and Crispin Cider. I found a recipe for Slow Cooker Pork and Cider Stew on the Whole Foods website and used it as a base for my recipe below.

Ingredients:

• 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
• ¾ cup Crispin Cider
• 2 teaspoons apple cider vinegar
• 1 tablespoon corn starch
• 1 box spaetzle

To make, 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. Use two forks to break apart the pork until it resembles pulled pork. Add the cornstarch to 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 spatzle to a large serving platter and top with the pork mixture. This is such a German meal, isn’t it? I loved the spatzle to help sop up some of the sauce created with the cider. The cider keeps the pork super moist and infuses it with a really nice apple flavor. The bites of apple add a little sweetness to the meal without overpowering it. The leeks work to add another dimension of subtle flavor and work well with the garlic. This meal can also be made gluten free (and Paleo) by omitting the spaetzle. This meal also works great for weeknights. Just adjust the temperature to LOW and cook for 8 hours. Then when you get home, you just have to shred the pork and cook the spaetzle.