Karen,
Depending on the cost of apple cider in your area, try making some glaze. Pour a gallon of cider into the crock pot (Sorry folks, an instant pot won't work.) and set the temp to high to get it going, and then switch to low. The idea is to cook off the water. As it cooks, the resulting syrup has a dark brown-gold color and a sweetness that can't compare. Kind of the way maple syrup is made, only with apple cider.
Once it's cooked down to your desired consistency, allow it to cool and bottle it up. I used an old swing-top bail bottle of dark green glass. It's important to let it cool before handling as it gets extremely hot from the natural sugars.
It keeps pretty much indefinitely as long as it's wiped down and properly sealed after each use.
Aside from pork, it's also great on chicken, ice cream and even in a fruit salad. Honestly, your imagination is the only limit as to how you can use it. It adds a level of flavor that you can't readily identify, but know you want more.
