Pork Roast with Apples, Cider, and Cream

Adapted from Gourmet Slow Cooker, Volume II's Pork Roast with Apples, Cider, and Cream

Ingredients
2 T. sunflower seed oil
chipotle powder
salt
pepper
paprika
2 lbs. pork loin roast, trimmed of fat, and cut into 3-4" chunks
1 sweet onion, chopped
8-12 oz. fresh white or crimini mushrooms
1/2 c. spicy, dry, fruity white wine
1 t. Chicken Better Than Bouillon
4 large apples, finely chopped-- leftover (Cripps) Pink (Lady), Honeycrisp, King, other eating apples
1 c. cream
1 c. pecans, chopped and toasted
grated vintage extra-sharp Cheddar cheese, optional

Directions
Make a rub of the seasonings; apply sparingly to the pork pieces.  In a large heavy-bottom skillet or high-sided pan, over medium-high heat, add the oil and then the pork.  Turn the pork chunks to brown evenly on all sides, about 10 minutes.  Transfer to slow cooker.
Using a food processor, coarsely chop the pecans.  Transfer the pecans to toast in a skillet for a few minutes, or spread evenly on a baking sheet in a preheated 350˚F oven for 7-10 minutes.  Set aside to cool and store until serving.
Quarter and core apples.  Quarter onions longitudinally.  Using the same food processor work bowl, slice onions, mushrooms, and apples.  Transfer the contents of the work bowl to pan after each batch.
Sauté the onion until it begins to brown.  Add the mushrooms and sauté until tender.  Add the apples, wine, and bouillon paste; cook until reduced by half, about 10 minutes, using the wine to deglaze the pan and scrape the bottom of the pan with a wooden utensil.  Pour the contents of the pan over the pork in the slow cooker.
Cover and cook on low for 6 hours, until the meat is fork tender.  Add the cream to the slow cooker, stir well, and cook on high for 30 minutes.  Remove the meat from the cooker and set aside--either slice to serve or shred with two forks.  Ladle the sauce on top of sliced meat or stir the pulled pork into the sauce and serve like stew.  Sprinkle with pecans and optional grated cheese.

Nutrition Facts
Servings 8.0

Amount Per Serving
calories 423
% Daily Value *
Total Fat 27 g	41 %
Saturated Fat 9 g	46 %
Monounsaturated Fat 13 g
Polyunsaturated Fat 4 g
Trans Fat 0 g
Cholesterol 105 mg	35 %
Sodium 174 mg	7 %
Potassium 761 mg	22 %
Total Carbohydrate 18 g	6 %
Dietary Fiber 5 g	18 %
Sugars 12 g
Protein 27 g	54 %
Vitamin A	9 %
Vitamin C	10 %
Calcium	10 %
Iron	11 %