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 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!
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 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
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 from Fat: 205
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