Easy and great flavor
1 boneless pork shoulder butt roast (3 lbs.)
2 granny smith apples, peeled and coarsely chopped
1 onion, chopped
1 celery rib, chopped
1-1/2 c. apple cider
2 t. seasoned salt
½ t. ground mustard
½ t. paprika
¼ t. ground coriander
¼ t. black pepper
2-3 Tbls. cornstarch
2-3 Tbls water
24 mini buns, warmed
additional apple slices, optional
Place apples, onion, celery and cider in a 5 qt. slow cooker; top with roast.
Sprinkle with seasonings. Cook, covered, on low until tender for 8-10 hours.
Remove roast; shred with two forks. Skim fat form cooking juices.
Mix cornstarch and water; stir into cooking juices. Cook, covered, on high until thickened, about 10-15 minutes.
Stir in pork; serve on buns. If desired, top with apple slices.