1 teaspoon lemon zest plus 1 tablespoon lemon juice
3/4 pound dried wide egg noodles
Fat 28g (8 g saturated fat)
How to Make It
Combine the pork, broth, cider, onion, dill seed, and ½ teaspoon each salt and pepper in a 4- to 6-quart slow cooker. Cover and cook until the pork is tender, on low for 7 to 8 hours or on high for 5 to 6 hours. Transfer the pork to a bowl and shred into large pieces, using 2 forks.
Skim off and discard most of the fat from the liquid in the slow cooker.
Ten minutes before serving, combine the parsley, apple, oil, lemon zest and juice, and ¼ teaspoon each salt and pepper in a small bowl. Cook the noodles according to the package directions.
Serve the pork and the juices over the egg noodles, garnished with the apple relish.
* Total Time: 5 hours, 15 minutes to 8 hours, 15 minutes
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