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| 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:
http://rockrecipes.blogspot.com/2008/09/apple-fennel-coleslaw.html
+ comments + 3 comments
This is such a gorgeous dish. I would be honored if you would submit the recipe to our December's BATTLE FENNEL and participate in the fun!
Please click here for more details: http://tiny.cc/ySuy6
Where's the recipe for the slaw?! Personal Tip: just because the picture of the pulled pork'which on the screen looks like heaven, doesn't mean one should try to eat it. Screens taste nothing like tender pig butt.
The coleslaw recipe followed the sandwich recipe when I posted it. I've added a link to that recipe now.
http://rockrecipes.blogspot.com/2008/09/apple-fennel-coleslaw.html