SHREDDED APPLE PORK
This tender slow cooker pulled pork with apple butter, apple cider vinegar, apples, and Dijon mustard brings the flavors of autumn to the dinner table.
Provided by Musselman's® Apple Butter
Categories Trusted Brands: Recipes and Tips MUSSELMAN'S® Apple Butter
Time 5h30m
Yield 6
Number Of Ingredients 10
Steps:
- In small bowl, whisk together apple butter, vinegar, brown sugar, garlic, Dijon mustard, salt and pepper.
- Place chopped apples and onions in slow cooker. Add pork chops and pour apple butter mixture over top.
- Cook on low for 5 to 6 hours, covered. Shred pork with two forks in cooker, and let meat marinate on low in sauce for 20 minutes, uncovered. Serve warm over rice or mashed potatoes.
Nutrition Facts : Calories 256.2 calories, Carbohydrate 40.7 g, Cholesterol 36 mg, Fat 4.4 g, Fiber 1.6 g, Protein 14.9 g, SaturatedFat 1.6 g, Sodium 532.7 mg, Sugar 30.6 g
ROAST PORK LOIN WITH APPLES
Feed a crowd with Food Network Kitchen's Roast Pork Loin with Apples recipe. The flavor comes from apple cider, apple cider vinegar and fresh apples.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.
- Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes. (See Cook's Note.)
- Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.
- Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.
- Cook's Note: Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but be aware that this lean cut will not be as moist at the higher temperature.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
SLOW COOKED APPLE SMOKED BARBECUE PORK
Provided by Food Network
Categories main-dish
Time 9h35m
Yield 8 to 10 servings
Number Of Ingredients 37
Steps:
- Place the pork butt in a shallow pan. To the pork rub, add the dry mustard and mix well. Rub the whole surface with the Pork Rub. Drizzle the surface with olive oil and rub well again. Cover and refrigerate at least 6 hours or overnight in the refrigerator.
- Soak the apple chips in cold water for at least 30 minutes. Preheat 1 side of the charcoal grill to medium. Drain the apple chips and place on the hot side of the grill in the wood chip tray or in a small metal tray by the fire. Keep the other half of the grill on very low heat.
- Place the pork on the hotter side of the grill and sear until golden brown on all sides, about 15 minutes. Remove to the lower heat side of the grill. Cook slowly, over low heat, 300 degrees F, until the meat is tender and falling off the bone, about 2 1/2 hours. Turn the meat every 20 minutes or so.
- Remove from the grill and let rest for 10 minutes. Slice or shred into bite-size pieces and place in a large bowl. Toss with desired amount of BBQ Sauce. Place on buns and top with red onions and pickles.
- Mix all ingredients together and stir well.
- Yield: about 1 cup
- In a medium saucepan, over medium heat, add the vegetable oil. Saute the onions, garlic, and oregano until translucent, about 4 to 5 minutes. Add the remaining ingredients, ketchup, tomato puree, Worcestershire sauce, honey, brown sugar, hot sauce, paprika, cayenne, cumin, coriander, salt and black pepper. Bring to a boil, stirring occasionally, then lower heat to a simmer and allow to simmer for 1 hour 30 minutes.
- Taste and adjust seasoning and heat to desired taste.
- Yield: about 3 cups
SHREDDED APPLE PORK
This slow cooker pulled pork recipe has the flavor of apples, onions, & Musselman's Apple Butter. Perfect served over mashed potatoes.
Time 6h40m
Yield 6
Number Of Ingredients 10
Steps:
- Step 1 In small bowl, whisk together apple butter, vinegar, brown sugar, garlic, Dijon mustard, salt, and pepper. Step 2 Place chopped apples and onions in slow cooker. Add pork chops and pour apple butter mixture over top. Step 3 Cook on low for five to six hours covered. Shred pork with two forks in the cooker, and let the meat marinate on low in the sauce for 20 minutes uncovered.
APPLE CIDER PULLED PORK
For potlucks and tailgates, we slow-cook pork with cider, onions and spices. These tangy sliders and sweet potato fries make a winning barbecue plate. -Rachel Lewis, Danville, Virginia
Provided by Taste of Home
Categories Lunch
Time 8h30m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Mix first 5 ingredients. Place apples, onion, celery and cider in a 5-qt. slow cooker; top with roast. Sprinkle roast with seasoning mixture. Cook, covered, on low until tender, 6-8 hours., Remove roast; shred with 2 forks. Skim fat from cooking juices. Mix cornstarch and water; stir into cooking juices. Cook, covered, on high until thickened, 10-15 minutes; stir in pork. Serve on buns. If desired, top with apple slices. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 375 calories, Fat 15g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 563mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 2g fiber), Protein 25g protein.
APPLE JACK PULLED PORK BUNS
We're using apple juice and whiskey to produce one of my favorite versions of pulled pork. Which, by the way, we're not pulling it, it's more like smashing. Speaking of smash, the name comes from the fact that this was originally made with Jack Daniels®, but you can use any whiskey you want, like I did, or not at all. This is served with a very mustardy and acidic slaw specifically made to pair with the sweet pork.
Provided by Chef John
Categories Pulled Pork
Time 10h45m
Yield 8
Number Of Ingredients 21
Steps:
- Cut pork shoulder into 2-inch chunks. Transfer to a stew pot. Add onion, garlic, kosher salt, pepper, smoked paprika, and cayenne. Pour in bourbon whiskey, apple cider vinegar, and apple juice. Stir to combine.
- Place over high heat and bring to a simmer; stir and reduce heat to low. Cover and let simmer until meat is fork-tender, about 2 hours.
- Use a spider strainer to transfer meat mixture to a bowl and set aside.
- Turn heat back to medium-high and reduce cooking liquid to about 75%, skimming the fat off of the top if desired.
- Reduce heat to low, stir in reserved pork, and use a potato masher to break pork into smaller pieces. Cook over low heat, stirring occasionally, to heat through and make sure pork absorbs sauce, 2 to 4 minutes. Taste and adjust seasoning if needed.
- For best results, refrigerate for 8 hours, or overnight.
- Meanwhile, combine cabbage, peppers, green onions, mustard, mayonnaise, vinegar, salt, black pepper, and cayenne for slaw in a large bowl. Mix very well. Refrigerate for at least 1 hour, or up to 12 hours.
- Reheat pork the next day over medium heat, stirring often. Stir in chopped chives.
- Mix mustard slaw well and drain off any excess moisture. Serve pork with mustard slaw on sesame seed buns.
Nutrition Facts : Calories 530.1 calories, Carbohydrate 42.2 g, Cholesterol 89.2 mg, Fat 23.3 g, Fiber 3.4 g, Protein 30.5 g, SaturatedFat 7.2 g, Sodium 1172 mg
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