1 lb (455 g) boneless pork shoulder, trimmed and diced
3/4 cup (180 ml) white wine
1 1/2 lb (675 g) lean ground pork
1 Cortland apple, peeled, seeded and diced
3 bay leaves
1 pinch ground nutmeg
16 saltine crackers, finely crumbled
Salt and pepper
In a large skillet over high heat, soften the onions and garlic in the oil. Add the diced pork and cook until the meat is lightly browned. Deglaze with the wine. Pour into the slow cooker.
Add the ground pork, apple, bay leaves and nutmeg. Season with salt and pepper. Stir to combine.
Cover and cook on High for 4 hours. It can be maintained on Warm for 4 hours.
Remove the bay leaves. Add the crackers. With a potato masher, crush and shred the meat. Adjust the seasoning.
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