With delicious pork cooked low and slow, these Apple Pulled Pork Sandwiches are full of flavour and hearty. Served on a crusty roll and topped with chopped cabbage and apple, they are perfect for feeding a group!
Disclosure: This post is sponsored by the Ontario Apple Growers. As always, all opinions are my own.
Pulled pork is always a favourite in my household. It’s a great dish to cook up on a cold winter day and since it makes a lot, it’s perfect for feeding a group, too. The smell is wonderful as it cooks and it doesn’t need much tending. When ready, simply shred and enjoy! I love it in these pulled pork sandwiches, with a crusty bun and a simple topping of shredded cabbage and apple.
And speaking of apple, it’s the secret ingredient in my pulled pork as well. It disappears in to the sauce as it cooks, but lends an ever-so-subtle fruity note to the sauce. It’s a perfect complement to the other flavours in the sauce. Any apple will do. Grab a nice sized one, peel, core and dice and toss it in.
Apples find their way in to a lot of my savoury dishes. I love the way they complement the flavours of meat, particularly pork and chicken. So don’t be afraid to experiment with your dishes and add a bit of apple!
Cook’s Notes for Apple Pulled Pork Sandwiches
This pulled pork can be cooked on the stove-top in a heavy Dutch oven pot or in a slow cooker. On the stove-top it should take 4 hours from start to finish. In the slow cooker, it would be about 4 hours on high or 7 or 8 hours if cooked on low. For the slow cooker, be sure to simmer a bit at the end with the lid off to thicken the sauce.
What is a Dutch oven?
A Dutch oven is simply a large, heavy-bottomed pot. While often made of enamelled cast iron, it can be also be just cast iron other materials. It is intended to be used for long duration, low and slow cooking. The heavy bottom ensures that the food you’re cooking doesn’t scorch easily. It will always come with a lid, for braising and will be both stove-top and oven safe to high temperatures.
If you don’t yet have a Dutch oven, you’ll find they are an economical and useful addition to your kitchen. You don’t need to spend a lot for a lovely pot!
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Apple Pulled Pork Sandwiches
For pulled pork:
- 3 1/2 - 4 lb. pork shoulder
- 1 cup 1onion diced
- 1 red pepper seeded and diced
- 1 large apple peeled, cored and diced
- 1 6-oz. can tomato paste
- 1/2 cup brown sugar packed
- 1/4 cup white vinegar
- 1/4 cup chili powder
- 2 tsp. dry mustard
- 2 tsp. Worcestershire sauce
- Purple or green cabbage thinly sliced or shredded
- 1 Apple cored and thinly sliced or shredded
- Fresh chopped parsley
- Crusty buns or rolls
- Place pork shoulder in a large, heavy bottomed Dutch oven or pot on the stove-top. If necessary, cut the pork in to a couple of large chunks to fit. Add all the rest of the ingredients to the pot. Cover and turn burner on to medium. After 10-15 minutes, stir the mixture well and flip the pork over. Cover pot, reduce heat to medium-low and allow to cook for 3-4 hours, flipping pork and stirring several times during that period.
- For the Slow cooker, cook on high for about 4-5 hours or on low for 7-8 hours. If the roast is exposed on the top, I like to open the lid a couple of times during cooking and flip it over, but it isn’t really necessary if it’s not convenient. Cook for 20-30 minutes at the end with the lid off to thicken the sauce.
- When pork is tender enough to pull apart with a fork, remove the pork to a rimmed baking sheet. Remove and discard any bone. Using two forks, shred the pork, discarding any fatty pieces. Return the shredded meat to the pot with the sauce and stir well. Allow to simmer over low heat for about 30 minutes, or until the sauce thickened.
- For the topping, combine and cabbage, apple and fresh parsley in a bowl. Toss to combine.
- Serve on buns, topped with chopped cabbage and apple