|Pulled Pork Sandwiches with Apple BBQ Sauce and Fennel Apple Coleslaw|
Pictured as a pulled pork sandwich with Apple Fennel Coleslaw
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 on 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 favorite Apple Fennel Coleslaw, the recipe for which, follows.
Begin by dry rubbing a 5 to 6 pound pork shoulder roast with a mixture of
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
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. To the roasting pan, along with the roast, add:
1 medium sized onion chopped
4 medium sized firm apples peeled and chunked
Meanwhile mix together in a medium size bowl:
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
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 recipe for the Apple Fennel Coleslaw can be found here: