Ingredients
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2 pounds boneless Pork
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½ cup low-sodium Chicken broth
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⅓ cup Apple Cider Vinegar
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1 small Onion
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2 teaspoons Dill Seed
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Kosher Salt
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Black Pepper
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1 cup fresh flat-leaf Parsley
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½ Granny Smith Apples
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2 tablespoons Olive Oil
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1 teaspoon Lemon Zest
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¾ pound cooked wide Egg Noodles
Directions
Steps
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1
Done
|
Combine the pork, broth, cider, onion, dill seed, and ½ teaspoon each salt and pepper in a 4- to 6-quart slow cooker. Cook until the pork is tender, on low for 7 to 8 hours, or on high for 5 to 6 hours. Shred the pork. |
|
2
Done
|
Combine the parsley, apple, oil, lemon zest and juice, and ¼ teaspoon each salt and pepper in a small bowl. |
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3
Done
|
Serve the pork and its juices over the noodles; top with the apple relish. |
