Simple Supper Friday: Mustard Apple Pulled Pork


I’ve really had a thing for mustard lately, specifically Dijon. I don’t know what it is, but I’ve been using Dijon nearly every chance I get. I think it’s safe to say I’m definitely in a mustard phase. It adds such a nice flavor and when something seems like it’s missing from a recipe, Dijon seems to take care of that. It’s easy to find good quality Dijon mustard that doesn’t have any sugar or junk ingredients in it either. Sorry, Grey Poupon won’t cut it.

On another note, I’m going to a healthy fats demo at Whole Foods this weekend. Remember my friend, Ashley at Craving4more? Well, you may recall that she hosted the sauerkraut tasting I went to last weekend, and invited me to the fats presentation this weekend. I believe the healthy fats she’s including are coconut oil, ghee, avocado and grass-fed tallow (house-made from the Whole Foods meat dept). I imagine it’ll be pretty great.

I’m not really sure what else I’ll be doing this weekend, other than grocery shopping and working Sunday morning, but I like not having much of an agenda. What I really need to be doing is reading/studying for my exercise science class, but I’m still waiting for my book to arrive in the mail. Hopefully, it’ll get here soon because that class moves fast and the material is complex, so I don’t want to get too behind!

What are your plans for the weekend? Anything fun?



  • 2 lb pork shoulder roast
  • 1 Tbsp grass-fed ghee
  • 3 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1/4 cup low-sodium chicken broth
  • 1 pink lady apple, chopped
  • 1.5 Tbsp Dijon mustard
  • 2 tsp dried parsley
  • 1 tsp dried marjoram
  • 2 tsp dried thyme
  • Sea salt and pepper to taste
  • Firefly Kitchens Caraway Kraut for serving, optional


  1. Melt ghee in a medium-sized skillet over medium heat. Add the garlic and celery and stir. Allow to cook a few minutes, until slightly softened. Then, add to the slow cooker.
  2. Season the roast with sea salt and pepper. Then, in the same pan, add the pork shoulder roast. Add a little more ghee if necessary. Brown the roast about 2-3 minutes each side and then place inside the slow cooker. Add the chopped apple as well.
  3. In a small bowl, whisk together the chicken broth, mustard, parsley, marjoram and thyme. Add a dash of sea salt and pepper, if desired. Pour on top of the roast and place the lid on the slow cooker.
  4. Let cook on low for 6-8 hours or on high for 4-5. Once done, cut string off of pork roast, if need be, and shred with two forks.
  5. Serve with caraway sauerkraut on top, if desired.

Saturday Sauerkraut Tasting

Firefly Kitchens kraut varieties. (Photo credit:
Firefly Kitchens kraut varieties. (Photo credit:

Alright, time to backtrack a few days to my Saturday, which I said I’d recap about today. It was a fantastic day and started with a great workout at Recreate in the morning, part of which was outdoors in the sunny weather. Afterward, I picked up a few things at Food Front Co-op, then came home and made a late breakfast, which I ate outside on the patio. Perfection.

Then, I got cleaned up and went to the sauerkraut tasting at Whole Foods that my friend, Ashley was hosting. Ashley is the healthy foods specialist at the Whole Foods store in the Pearl District in Portland and also the blogger behind Craving4more. She writes beautiful and inspiring posts, and definitely has a way with words. Sometimes, she shares fabulous looking recipes too.

Ashley and her wonderful spread at Whole Foods.
Ashley and her wonderful spread at Whole Foods. (Taken on iPhone)

The tasting incorporated a variety of raw, unpasteurized sauerkraut, many of which were from Firefly Kitchens. There was also different dishes to sample that included sauerkraut as an ingredient. I didn’t know there was going to be so much, and was still full from my late breakfast, but managed to sample a little bit. I sampled some Firefly kraut on its own (varieties included Yin Yang Carrots, Cortido, Caraway, and Ruby Red). They were all wonderful and so different, and they ferment for three months! I especially loved the Yin Yang Carrots, which is fermented carrots with ginger. Lucky for me, Ashley gave me a little bit to take home. The other flavors were delicious as well. I got to take home the remaining jar of Caraway too, as well as another brand of raw kraut that had beets, carrots and cabbage in it! Yum, yum.

Look at all that different kraut! (Taken on iPhone)
Look at all that different kraut! (Taken on iPhone)

As for the recipes, I sampled the pecan pate, ruby red beet and kraut atop of mixed greens (I liked eating this with the pate), roasted butternut squash with an almond butter/kimchi sauce and secret brownies, which incorporated sauerkraut into the recipe. These were raw, of course, so the benefits of the sauerkraut were not lost. These were also surprisingly good and you really don’t notice the kraut. My favorite, by far, was the roasted squash. The sauce was just to die for and not only that, but I am a sucker for squash! There was also a smoothie that had kraut in it, but I didn’t taste it since it was made with store-bought almond milk. I only drink homemade almond milk because it doesn’t have things like guar gum, carrageenan, etc., which I need to stay away from. It got a lot of rave reviews from the other attendees though.

My plate with various kraut samples, pecan pate, ruby red beet and kraut atop of greens, butternut squash with almond butter/kimchi sauce, and a raw secret brownie.
My plate with various kraut samples, pecan pate, ruby red beet and kraut atop of greens, butternut squash with almond butter/kimchi sauce, and a raw secret brownie. (Taken on iPhone)

Ashley has done a couple posts this week about the kraut tasting and recipes, so if you’re interested, please go check out her blog. Specifically, check out this post and this post, and also check back again tomorrow, because it looks like she is going to post more of the recipes.

Additionally, Ashley gave some great ideas for eating kraut. For example, use it on tacos, mix with tuna for a jazzed up tuna salad (egg salad too), roll up into a slice of deli meat, use atop of deviled eggs, mix in smoothies, add to salad, etc. The ideas are really endless, just don’t heat it, so as to not kill the live cultures.

Thanks, Ashley for putting on a great event!