1) Mix the apple juice, apple cider vinegar and allspice together in a microwave safe bowl. Because the allspice doesn’t dissolve well into the liquids, you’ll need to microwave this on high for 30 seconds. Put this into the refrigerator to chill before marinating the meat.
2) Once the marinade is safely below 40 degrees F, put the pork roast in a snug fitting container. Remove 1/2 cup of the marinade and keep separate. Pour the remaining marinade over it, completely covering the roast. Seal the container and marinate for around 8 hours. Works best to marinate over night and slow cook the next morning!
3) Take the pork roast out of the marinade and discard the excess marinade. Put the pork roast into the crock pot and pour the 1/2 cup of reserved marinade over the roast.
4) Cook on low for 8 hours. As a verification method for doneness, using a digital probe thermometer, check the internal temperature at the center of the roast. It should be 200 degrees F for easy pulling!
5) Now lets make some sauce to add that extra bit of juice to the pork. Mix the 2 Tablespoons of cornstarch with cold water to dissolve it. Now, with the crock pot still on, slowly add to the liquid in the crock pot until it’s as thick as you want it.
6) Add this to the pulled pork and mix it in, or keep aside for the guests to choose for themselves! |