Recipe by coldstar37
"Tender, sweet, slow cooked pork makes a perfect pairing with sweet and tangy caramelized apples and onion. A perfect fall sandwich."
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3 (12 fluid ounce) bottles
hard apple cider
1 (2 pound)
onion, cut into strips
salt and ground black pepper to taste
Granny Smith apples - peeled, cored, and sliced
hard rolls, split
This was delicious. I had never cooked with hard cider before so this was an adventure. I selected one that had maple undertones.. the pork tasted really good. I think next time I'll slice up more apples as I really liked those with the pork. I added some of the cider liquid to the pork when I served it as well
Made this for Recipe Group. I seem to be the odd man out here. Family did not like the apple and onion mixture. I thought the meat was bland, definitely needed some salt and pepper in there. The whole sandwich eaten together tasted mostly of the apples to me. Thanks anyway!
This was divine and I ate way too much. Yum! I used 16 oz of Guiness and 20 oz of fresh apple cider, and had no Granny Smith, just used the little red apples that I had (didn't need to cook them as long as they were a softer variety). Waiting for the onion to brown was almost torture...can't wait for the leftovers tomorrow! Thanks for the awesome recipe!
This was a great recipe and super easy. Next time I make it, I will use 1/4 cup butter instead of 1/2 cup to make it a bit more healthy.
This was absolutely delicious. I made it with the Angry Orchard cinnamon seasonal and served on oven toasted onion buns. Will make again!!!
Recipe Group Selection: 20, September 2014 ~ This was a delicious sandwich! I made half recipe using a one pound pork tenderloin and wish I would have used a two pound tenderloin. I used Johnny Appleseed® Hard Apple Cider (5.5% alc/vol) in this dish. When I walked thru the door after work, I didn't like the smell and was totally worried about our dinner. I shredded the meat and put it back in the slow cooker for another 2 hours as I had plans. When I got home, I proceeded with the recipe, again worried about the cinnamon in the apple/onion topping. Well, I had NOTHING to worry about - my husband and I loved this sandwich! I don't care for cooked apples, but they work with this combination. All the flavors work nicely together. I served this on mini ciabetta rolls along with boiled potatoes and fresh fruit. coldstar37, I think the group chose a great recipe for Recipe Group, even if I am a week behind in making it. It is a winner in our house, and one I will be making again.
Recipe Group: Mom and I both really enjoyed this! I tweaked it slightly - using Splenda Brown Sugar Blend, and an extra apple. The one "flaw" I found in the recipe, is that it takes a lot longer than 10 minutes to caramelize onions [and my stove was turned up higher than medium-low!]. Next time, I would probably only use 2 bottles of the hard cider - or even, maybe, Mots For Tots apple juice. And, throw in another 1/2 an onion and a couple more apples. I took Saveur's suggestion and served them on pretzel buns (=
Recipe Group pick Sept. 2014: You are so right, coldstar32, this is the perfect fall sandwich! This would be fun for sliders and tailgating! I made the recipe as written, just removed the pork and strained the broth, then shredded, and added some broth back in for moisture. The topping is deeeelish. I served on pretzle rolls, perfect for this. Lots of leftovers, so I just added the apple mix right in with the pork for freezing, should be great. Thanks for sharing with AR.
* Percent Daily Values are based on a 2,000 calorie diet.
Apple Cider Pulled Pork with Caramelized Onion and Apples
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 653
** Calories from Fat: 205
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