To me, this is the perfect fall recipe to celebrate apple season. The pork is slow cooked in apple cider, and the slaw has a little extra sweetness from sliced apples. It’s also a great make-ahead recipe to keep in mind for tailgates and other fall get-togethers.
| Level: | Easy |
| Total: | 7 hr 35 min |
| Active: | 50 min |
| Yield: | 12 servings (24 sliders) |
| Level: | Easy |
| Total: | 7 hr 35 min |
| Active: | 50 min |
| Yield: | 12 servings (24 sliders) |
Ingredients
- 5 pounds boneless pork shoulder (Boston butt)
- 2 tablespoons Dijon mustard
- 3 tablespoons Miss Brown’s House Seasoning, recipe follows
- 2 large yellow onions, cut into quarters
- 2 cups chicken broth
- 1 cup apple cider
- Kosher salt and freshly ground black pepper
- 24 pretzel slider buns, buttered and toasted
- 2 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 cup shredded Tuscan kale
- 2 Gala apples, cut into matchsticks
- 1 1/2 cups mayonnaise
- 1/3 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon sweet paprika
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
Instructions
- Preheat the oven to 300 degrees F.
- For the pulled pork: Coat the pork shoulder with the Dijon mustard and sprinkle with the House Seasoning. Place the quartered onions in the bottom of a Dutch oven, then set the pork shoulder on top. Pour in the chicken broth and apple cider. Bring to a boil over medium-high heat. Cover, then transfer the Dutch oven to the oven and bake until the pork is tender and falls apart, about 7 hours.
- For the apple slaw: Combine the green cabbage, red cabbage, carrots, kale and apples in a large bowl. Whisk together the mayonnaise, vinegar, Dijon mustard, salt, and pepper in a small bowl. Pour the dressing over the cabbage mixture and toss to coat. Cover and refrigerate until ready to serve.
- Remove the pork from the Dutch oven, reserving the braising liquid in the pan. Bring the braising liquid to a boil, then reduce the liquid by half. Season with salt and pepper.
- Shred the pork and return it to the braising liquid, tossing to coat. Spoon the pork evenly on the bottoms of the buns. Top with the slaw and bun tops.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 969 |
| Total Fat | 61 g |
| Saturated Fat | 16 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 5 g |
| Sugar | 15 g |
| Protein | 44 g |
| Cholesterol | 147 mg |
| Sodium | 1097 mg |
| Serving Size | 1 of 12 servings |
| Calories | 969 |
| Total Fat | 61 g |
| Saturated Fat | 16 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 5 g |
| Sugar | 15 g |
| Protein | 44 g |
| Cholesterol | 147 mg |
| Sodium | 1097 mg |
Reviews
Just made this as written. Delicious! Definitely a keeper.
These are absolutely amazing!! Don’t skip the slaw. I cooked the pork in a crockpot and it was still amazing!!
EXCELLENT! Great combo and super easy.