sage & cider pulled pork recipe

Sage & Cider Pulled Pork


  • (1½) lb pork loin roast
  • (½) lb cipollini onions, peeled*
  • (¼) cup shallots, chopped
  • (1½) tbsp sherry vinegar
  • (½) cup chicken broth
  • (½) cup apple cider
  • (1) tbsp dijon mustard
  • (2) tbsp fresh sage, chopped
  • (1) tbsp cream, optional
  • (1) cup basmati rice
  • (1) tbsp butter, unsalted
  • salt & pepper
  • fresh sage for garnish, optional

*NOTE: If you are having a difficult time peeling the skin from the cipollini onions, boil a pot of water and soak onions in boiling water for about 2 minutes. When you remove them from the boiling water, carefully remove the skin with ease.


  1. In a large bowl, combine the shallots, sherry vinegar, chicken broth, cider, mustard and sage
  2. Whisk until combined and season with 1 tsp salt and ½ tsp pepper
  3. In a slow cooker, add peeled cipollini onions to the bed of the cooker
  4. Season the pork well with salt and pepper and place it in the slow cooker with the onions
  5. Pour the sage & cider mixture over the pork and the onions
  6. Cover the slow cooker and cook for 4 hours on High or 8 hours on Low
  7. When pork is almost finished, cook basmati rice according to package directions with the butter (rice is usually 1 part rice 2 parts liquid, so you can always use that as a rule of thumb)
  8. When pork has finished cooking, remove from the slow cooker and shred with two forks
  9. If you wish, you can add the cream to the sage & cider mixture in the slow cooker to give it a little richness —  but this is optional
  10. Return shredded pork back into cooker and keep slow cooker on warm until ready to serve
  11. When ready, add rice to base of the dish and then ladle some pulled pork with the sage & cider sauce over the rice
  12. Add a few cipollini onions to the dish and garnish with fresh sage

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Sage & Cider Pulled Pork