Pulled Pork Sandwich with Tangy Apple and Onions

Everyday I fall more in love with my crock pot. What? Is that weird? You can cook desserts, mulled ciders, decadent hot chocolate, stews, soups, casseroles, and whatever else you can dream up. AND you can totally turn it on in the morning and come home to a hot cooked meal. It’s like magic! What’s not to love? Slow cooked flavors meld together to create unforgettable dishes. Luckily I’m not the only one to think so. Over at the Constables Larder, I know there are many like minded folk. So now that we’re all on the same page here, let me introduce you to a recipe that uses apples in a way that will warm the cockles of your autumn loving stomach.

Pulled pork is pretty much delightful any time of year. Be it in a spicy red barbecue sauce or in a tangy vinegar/spice rub combo, it is so hard to go wrong.

Tips: This particular recipe I came up with because I wanted to play with some great fall flavors AND get apples into the mix. I used a bone in pork loin because it was on sale at the grocery, but you can use a pork shoulder or pork butt. You know, if you’re into that sort of thing. I also had some amazing Macon apples on hand and some honey crisps so you know what, you should just throw away those red delicious, there are so much better tasting apples out there! Come on folks, be with me on this one.

Pulled Pork

Equipment:

Crock pot

Ingredients:

1/2 t allspice

2 T mesquite seasoning

2 t cumin

6 garlic cloves

1 large onion or 2 medium

1 1/2 cups cider vinegar

1/2 cup balsamic vinegar

2 T dark brown sugar

2 t dried mustard

4-5lb bone in pork loin

For sandwich:

1 block of white extra sharp cheddar cheese

Baby Spinach

4 Tuscan rolls or your favorite whole wheat buns

Your favorite barbecue sauce (if you want)

How to:

1. Take a sharp knife and slice some slits all over the meat and tuck the peeled garlic cloves into the slits.

2. Mix together allspice, mesquite seasoning and cumin, rub this mixture into the meat.

3. Slice onion(s) in thick sections and place them in a circle in the bottom of the crock pot.

4. Whisk together vinegars, dark brown sugar and mustard. Put meat on top of onions and then pour the liquid over everything and set your crock pot on high for 4 hours or on low for 6-8 or until the meat is falling off the bone and the onions are soaked and tender.

5. When done, shred the pork with your hands or knife and fork. Put in a bowl and pour some of the cooking sauce over it. Retain onions.

Sauteed Apples and Onions

Ingredients:

Olive Oil to coat a pan

2-3 large tart apples

Onions that were cooked in the crock pot.

How To:

1. Peel apples and slice them really thin (I used a mandolin because I’m OCD like that, but feel free to just use a thin knife)

2. Heat some olive oil in skillet toss in apples and saute until they are tender, add in onions that cooked with the meat and heat all the way through.

To make sandwich:

Spread some barbecue sauce, on a roll, layer some spinach leaves, and pulled pork, top with grated extra sharp cheddar cheese, if it strikes you, pop it under a broiler to get cheese all melted. Eat up and refrain from licking your fingers…too much.

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One Response to “Pulled Pork Sandwich with Tangy Apple and Onions”

  1. Red delicious are terrible! I can’t believe how much they go for in China, since they are some kind of imported delicacy. Haha, any person who would buy red delicious for 4x the cost of the truly delicious Chinese apples are outta their minds.

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