Apple flavoured BBQ pulled pork sandwiches, served on crusty rolls with apple slaw. Great Fall eating!
For pulled pork:
3 1/2 - 4lb.pork shoulder
1red pepperseeded and diced
1largeapplepeeled, cored and diced
16-oz. cantomato paste
Purple or green cabbagethinly sliced or shredded
1Applecored 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
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!