This oven braised Apple Barbecue Pulled Pork makes beautiful sandwiches, nachos or even pulled pork pizza. A link to our Apple Fennel Coleslaw is included.
Good pulled pork is a Southern U.S. staple and can be found on many a restaurant menu there. Here is a great recipe to make your own version of this southern classic.
I serve the pulled pork with braised fennel and rice for an excellent meal.
More often, as shown in the photo below, I use it for fantastic pulled pork sandwiches. I use hamburger style rolls or as pictured here, some excellent toasted Belgian Loaf from Georgestown Bakery in my neighbourhood.
I do insist on adding the BBQ Sauce to the sandwich along with my favourite Apple Fennel Coleslaw.
Like this Pulled Pork Sandwich recipe?
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- ½ tsp powdered ginger
- 1 tsp cumin
- 1 tablespoon freshly ground black pepper
- 1 tablespoon dry thyme
- 1 tbsp garlic powder
- 1 tbsp dry oregano
- 1 ½ tbsp kosher salt
- 1 medium sized onion chopped
- 4 medium sized firm apples peeled and chunked
- ½ cup brown sugar
- ½ cup molasses
- ¼ cup Worcestershire sauce
- ¼ cup Dijon mustard
- ½ cup apple cider vinegar
- 3 tablespoons hot sauce adjust to taste
- 1 ½ tsp salt
- 1 tsp freshly ground black pepper
- 1 cup apple juice
- 1 tsp powdered ginger
- 1 tsp Chinese five spice powder
Begin by dry rubbing a 5 to 6 pound pork shoulder roast with the dry rub mixture. Rub all over the surface of the roast, cover and let sit in the refrigerator for several hours or overnight.
Heat 4 tbsp oil in a large heavy bottomed skillet over medium heat and brown the roast on all sides. Transfer the roast to a covered roasting pan.
Add the onions and apples to the pan.
Mix together the brown sugar, molasses, Worcestershire Sauce, Dijon mustard, cider vinegar
hot sauce, salt, pepper, apple juice, ginger and five spice powder.
Pour all over the roast, apples and onions in the roasting pan. Cover with aluminum foil then the lid of the roasting pan.
Roast in a 300 degree oven for several hours ( approximately 4-5) until the meat is very tender and falling off the bone.
Remove the braising liquid to a saucepan, skim all the excess fat and reduce the liquid until it slightly thickens. At this point you can puree the sauce with an immersion blender or in a food processor to smooth it out and incorporate the cooked onions and apples. Serve over the pulled pork.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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