• 1 5 pound boneless pork butt trimmed
  • 3 tbsp kosher salt
  • 3 tbsp packed brown sugar
  • 1 tsp pepper
  • 1 cup apple cider or unfiltered, no sugar apple juice
  • 1 cup apple butter divided
  • 3 tbsp gluten free flour
  • 1 onion halved thru root end
  • 4 garlic cloves smashed and peeled
  • 1 tbsp cider vinegar
  • 1/4 cup minced fresh chives


  1. Pat pork dry with paper towels and sprinkle all over with salt, sugar and pepper.
  2. Whisk apple cider, 1/2 cup apple butter and flour together in slow cooker. Add onion and garlic. Place pork fat side down in slow cooker. Cover and cook 6 to 7 hours on high until fork slips into and out of pork easily.
  3. Transfer pork to carving board and tent with foil, fat side up. Let rest for 20 minutes.
  4. Discard onion. Transfer slow cooker liquid to fat separator and get rid of all fat. Stir vinegar and remaining 1/2 cup apple butter into sauce. Season with salt and pepper to taste.
  5. Slice pork crosswise 1/2” thick and arrange on serving platter. Pour one cup sauce over pork and sprinkle with chives. Serve passing remaining sauce separately.