Apple Cider Pulled Pork

• 2 teaspoons seasoned salt
• 1/2 teaspoon ground mustard
• 1/2 teaspoon paprika
• 1/4 teaspoon ground coriander
• 1/4 teaspoon pepper
• 2 medium Granny Smith apples, peeled and coarsely chopped
• 1 medium onion, chopped
• 1 celery rib, chopped
• 1-1/2 cups apple cider
• juice
• 1 boneless pork shoulder butt roast (3 pounds)
• 2 tablespoons cornstarch
• 2 tablespoons water
• 24 mini buns, warmed
• Additional apple slices, optional

1. Mix first 5 ingredients. Place apples, onion, celery and cider in a 5-qt. slow cooker; top with roast. Sprinkle roast with seasoning mixture. Cook, covered, on low until tender, 6-8 hours.
2. Remove roast; shred with 2 forks. Skim fat from cooking juices. Mix cornstarch and water; stir into cooking juices. Cook, covered, on high until thickened, 10-15 minutes; stir in pork. Serve on buns. If desired, top with apple slices.
3. Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

salt, ground mustard, paprika, ground coriander, pepper, apples, onion, celery, apple cider, pork shoulder butt roast, cornstarch, water, buns, apple

Taken from www.tasteofhome.com/recipes/apple-cider-pulled-pork/ (may not work)