Wow, I think I’m on a slow cooker role! Last week the Slow Cooker Lime Pulled Pork, now this apple butter recipe… But it’s so easy and versatile!
I was invited to a bunch of pot-luck style things this weekend – a housewarming, a picnic, and then I hosted my own Eurovision Party (to which though nobody showed up… But that’s a different story!) – so I had to come up with something I could bring to all of these events. And thus the idea of making apple butter was born (fyi, I plan to make a crepe cake with apple butter layers soon. No idea how it’s going to turn out, but we shall see).
The only ~difficult~ part of this recipe was peeling and cutting all the apples. Everything else was just wait and stir!
- ~4.5 lbs apples (I used granny smith and… another kind that I don’t remember)
- 3 cups sugar
- 2 tsp ground cinnamon
- 1/4 tsp ground clove
- pinch of salt
- 2 packs of vanilla sugar
- 1/2 cup dark rum
- Peel and cut the apples into cubes
- Mix with sugar, cinnamon, clove, salt and vanilla sugar in slow cooker
- Cover and cook for approx. 6 hours on high, stirring every hour or so
- Uncover the slow cooker, add the rum, stir, and cook for another hour uncovered while high
- Turn slow cooker off, let cool down some and store in refrigerator
I put my apple butter in little mason jars that are an AMAZING gift! The rum cooks off but adds to the flavor. So far, I’ve eaten the apple butter with bananas and toast, but I’m sure it would work great in a smoothie, oatmeal… you name it!
Hope you enjoy it and let me know how you used it 🙂
What do you do when you’re sick on Cinco de Mayo but still really want tacos? Yup, make your own the next day!
I was craving carnitas and have been meaning to make a fall-off-the-bone pork shoulder in my slow cooker for a while. Unfortunately, the smallest pork shoulder I could find was over 4 lbs, so my boyfriend and I decided to invite some friends over. The pressure for me to make the perfect dinner was on since I suddenly had 6 additional mouths to feed!
Luckily, after six hours of waiting, the pulled pork turned out juicy and perfectly spiced, and I’m super excited to share if with you guys! The recipe was mainly inspired by Recipe Tin Eats’ Carnitas, so head over to her blog for any substitutions and adjustments.
Ingredients (for a 4.5 lbs pork shoulder, bone included):
- 4.5 lbs pork shoulder
- 1 onion, chopped
- 1 jalapeno, chopped
- 4 cloves garlic, minced
- 2.25 tbsp salt
- 1 tsp pepper
- juice from 6 limes (should be about 3/4 cup)
- 2 tsp chili
- 1 tbsp dried oregano
- 2 tsp ground cumin
- 1 tbsp olive oil
- Wash and dry the pork shoulder.
- Rub in the salt and pepper and place in the slow cooker.
- Combine the chili, oregano, cumin and olive juice and rub all over the pork shoulder.
- Place the shoulder fat side up and pour over the chopped onion, garlic, and lime juice.
- Cook on low for about 9 hours, or on high for 6 hours (which I did and it turned out tremendously).
- Remove the pork from the slow cooker and shred with two forks (it should be so juicy that it just falls off the bone).
- Add some of the juice that’s still in the slow cooker (and has some of the fat in it) to a pan and heat up. Once the juice sizzles, add some of the pulled pork and brown it.
- Repeat until all the pork has been seared.
I served the carnitas with corn taco shells, avocado and Spanish rice. The pork is so juicy and flavorful that I didn’t need anything else! And since most of the process is passive in the slow cooker, this is not only a super tasty, but also a super easy recipe!