So, they tell me today is National Sandwich Day. I guess we should celebrate that by making a good sandwich. I can’t make a good tomato sandwich because it’s off-season for tomatoes and my fall plants haven’t started producing. So, the next best thing is a sandwich made from Apple Cider Braised Pulled Pork.
The flavor of apple cider infuses into this roast and gives it a flavor that is unimaginable. After all, apples and pork are made for each other. Got some leftover apple cider? Try Apple Cider Cake.
Apples and pork always make me think of the Brady Bunch episode where Bobby was trying to learn to imitate Humphrey Bogart by repeating, “Pok chahps and applesausce.” The Bradys knew pork and apples belonged together. Who are we to argue?
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Apple Cider Braised Pulled Pork
A Boston Butt pork roast, also know as pork shoulder, is braised with apple cider, apple vinegar and aromatic vegetables until it’s tender enough to shred with forks. Use the flavorful pork for sandwiches or an entrée. I added a few jalapeño pickled peppers to the sandwiches for a little zip.
preheat oven to 250 degrees
yield: 6 to 8 servings
Make the rub mixture:
1 tablespoon firmly packed brown sugar
1 tablespoon kosher salt
2 teaspoons garlic powder
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon ground cayenne pepper
Mix together and set aside.
1 bone in four pound (average size) Boston Butt pork roast
1 tablespoon yellow mustard, approximately
3 – 4 sage leaves
several twigs of thyme
2 sweet onions, peeled and sliced
2 – 3 medium sized carrots, cut in thirds crosswise
2 celery stalks, cut in thirds crosswise
2 bay leaves
1 garlic head, cut in half lengthwise
1 1/2 cups apple cider
1/2 cup apple cider vinegar
Coat Boston butt with mustard followed by rub mixture. Wrap tightly with plastic wrap. Store in refrigerator overnight.
Remove Boston butt the next and prepare the slow-cooker by spray with non-stick cooking spray.
Add vegetables, herbs, and bay leaves to slow-cooker.
Remove plastic wrap and place seasoned Boston Butt on top.
Pour apple cider and apple cider vinegar over pork roast.
Cover and cook on high for 6 hours, basting occasionally, or until internal temperature of the meat reaches 190 degrees.
Take roast from slow-cooker and place on a rimmed baking sheet or cutting board. Remove excess fat. Using two forks, pull pork until it’s shredded.
Remove cooking liquid from slow-cooker and strain. Set aside.
Add pulled pork to slow-cooker or a bowl. Add enough to keep meat moist.
Taste for seasonings and serve as a main course or sandwiches.
Slow-Cooker Apple Cider Braised Pulled Pork
- slow cooker
- Slow-Cooker Apple Cider Braised Pulled Pork
- A Boston Butt pork roast
- preheat oven to 250 degrees
- yield: 6 to 8 servings
- 1 tablespoon firmly packed brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon dry barbeque seasoning mix
- Mix together and set aside.
- Boston Butt:
- 1 boneless four pound average size Boston Butt pork roast
- 1 to 2 tablespoons yellow mustard
- Rub mixture
- 2 sweet onions peeled and sliced
- 3 carrots cut in thirds crosswise
- 2 celery stalks halved
- 7 to 8 garlic cloves smashed and peeled
- 1 1/2 cups apple cider
- 1/2 cup apple cider vinegar
- Score fat cap, but do not removed. Coat Boston butt with mustard outside and inside cavity, followed by rub mixture. Set aside.
- Add onions, carrots, celery and garlic to a cast iron Dutch oven.
- Place seasoned Boston Butt on top of vegetables.
- Pour apple cider and apple cider vinegar over pork roast.
- Cover and cook on 250 degrees, baste occasionally, for 5 hours or until internal temperature of the meat reaches 190 degrees.
- Take roast from Dutch oven, remove fat cap.
- Shred roast with two forks and place in a bowl. Add enough pan juices to the pork to moisten. Strain onions from roasting pan and add to meat.
- Taste for seasonings and serve as a main course or sandwiches.