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Ginger & Green Apple Slow-Cooked Pork

A citrusy main dish, this slow-cooked pork entrée can be prepared ahead of time and easily used as leftovers in sandwiches or salads.

What you need:
 1 2-pound pork loin roast
 1 tbsp ginger powder
 ½ tbsp garlic powder
 ½ tbsp paprika
 1 cup celery, chopped
 2 cups yellow onion, sliced
 ¾ cup carrots, sliced
 2 bay leaves
 ½ cup white wine or dry vermouth
 ½ cup apple juice concentrate
 ¼ cup white wine vinegar or cider
 2 medium apples, peeled and sliced into thick wedges
To make the pork:

Rub pork with ginger, garlic and paprika.


Place pork in slow cooker or ovenproof dish.


Arrange celery, onion, carrots and bay leaves around pork in dish.


In a bowl, whisk together wine, apple juice and vinegar and pour over pork.


Cover and leave to marinade in the refrigerator overnight.


Right before cooking, prepare apples and add to dish.


If using a slow cooker, cook 6 hours on high. If using a conventional oven, cover and bake at 300 degrees for 3-and-a-half hours.


Serve right away and enjoy leftovers in sandwiches and salads.