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Recipes
Poppy Seed Pork with Apples and Rice
8 servings
4 hours, 30 minutes total

Ingredients

  • 1 medium yellow onion
  • 3 medium, tart green apples
  • 4 ribs celery
  • 1 boneless Boston butt pork roast (2–3 lb)
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 tablespoon canola oil
  • 3 ½ cups apple juice
  • 1 (12 oz) bottle poppy seed dressing
  • 2 cups long grain white rice

Prep

    • Cut onion and apples into large wedges.
    • Cut celery into bite-size pieces.
    • Season pork with salt and pepper (wash hands).

Steps

    1. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add pork; cook 2–3 minutes on each side or until well browned.
    2. Transfer pork to slow cooker; add onions, celery, apple juice, and dressing. Cover and cook on HIGH 2 hours (or LOW 3 hours).
    3. Add apples; cook on HIGH 1–2 more hours (or LOW 3–4 more hours) until 180°F (for sliceable) or 190°F (for shreddable).
    4. Prepare rice following package instructions about 30 minutes before serving. Slice or shred pork; serve with apples, sauce, and rice.

Amount per ⅛ recipe serving: Calories 700, Total Fat 30g, Sat Fat 9g, Trans Fat 0g, Chol 100mg, Sodium 540mg, Total Carb 76g, Fiber 3g, Sugars 30g, Protein 31g, Calc 4%, Vitamin A 2%, Vitamin C 50%, Iron 20%