Apple Barbecue Pulled Pork Sandwiches with Fennel Apple Coleslaw

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.

Apple Barbecue Pulled Pork

Originally published Sept 2008.

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.

Apple Barbecue Pulled Pork. after several hours in the oven, ready to be pulled apart.

I do insist on adding the BBQ Sauce to the sandwich along with my favourite Apple Fennel Coleslaw.

The recipe for the Apple Fennel Coleslaw can be found by clicking here.

Apple Braised Pulled Pork Nachos

This recipe is also delicious when used in our Pulled Pork Nachos or Pulled Pork Pizza.

Pulled Pork Pizza

You may also want to check out our Collection of Great Super Bowl Party Food Ideas, good for game day any time of year.

Like this Pulled Pork Sandwich recipe?

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Apple Barbecue Pulled Pork Sandwiches with homemade baked beans.

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Pulled Pork Sandwiches with Apple BBQ Sauce and Fennel Apple Coleslaw

Yield: 10 servings

Prep Time: 30 minutes

Cook Time: 4 hours

Total Time: 4 hours 30 minutes

Apple BBQ Pulled Pork - no actual barbeque is used for our family favorite, succulent pulled pork that's slowly braised in apples and spices in the oven to form the incredible sauce.

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Ingredients

For the dry rub

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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

For the pulled pork

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• 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

Instructions

1. 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.
2. 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.
3. Add the onions and apples to the pan.
4. Mix together the brown sugar, molasses, Worcestershire Sauce, Dijon mustard, cider vinegar
5. hot sauce, salt, pepper, apple juice, ginger and five spice powder.
6. Pour all over the roast, apples and onions in the roasting pan. Cover with aluminum foil then the lid of the roasting pan.
7. Roast in a 300 degree oven for several hours ( approximately 4-5) until the meat is very tender and falling off the bone.
8. 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.

Notes

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.

Nutrition Information

Yield

10

Serving Size

1 grams
Amount Per Serving Calories 167Unsaturated Fat 0gSodium 1649mgCarbohydrates 41gFiber 2gSugar 34gProtein 1g

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