Apple Cider Pulled Pork with Apple Cabbage Slaw
User Reviews
4.4
45 reviews
Good
-
Prep Time
15 mins
-
Cook Time
8 hrs
-
Total Time
8 hrs 15 mins
-
Servings
6 servings
-
Calories
680 kcal
-
Course
Main Course
-
Cuisine
American
Apple Cider Pulled Pork with Apple Cabbage Slaw
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Pork and apples are an age-old combination... and this Apple Cider Pulled Pork with Apple Coleslaw is the perfect fall entree. Pork cooks in the slow cooker or Instant Pot with apple cider before being served over bread with a homemade apple coleslaw. No matter what you serve it for, these pulled pork sandwiches make a lovely meal.
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Ingredients
Apple Cider Pulled Pork Sandwiches
- 2 lb. Pork butt
- 2 cups apple cider
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 6 sandwich buns
Apple Cabbage Slaw
- ½ head green cabbage small (about 4 cups chopped)
- 2 Granny Smith apples small (about 1 ½ cups, sliced)
- ½-1 Jalapeno pepper diced
- 1 tablespoon freshly squeezed lemon juice freshly squeezed
- ½ cup plain greek yogurt
- ½ cup apple cider
- ¼ cup apple cider vinegar
- 2 tablespoons spicy brown mustard
- 1 tablespoon honey
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon celery seed
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Instructions
Cook the Apple Cider Pork Butt
- Place the pork butt in the bowl of the slow cooker.
- Measure in the apple cider, cinnamon, salt and pepper.
- Cook on LOW for 7-8 hours.
- When finished cooking, remove the pork from the slow cooker. Let cool for 10-15 minutes.
- When the pork has cooled, remove the fat and shred using forks or your fingers.
- Set aside until time to eat.
Prepare the Apple Cabbage Slaw
- Using a mandolin or a very sharp knife, shred the cabbage into fine, thin pieces. Place in a large bowl.
- Using a mandolin or a very sharp knife, slice the apples into long, thin pieces like the cabbage. Toss in the lemon juice. Add to the bowl with the cabbage.
- Add the diced jalapeño pepper to the bowl with the cabbage and apples.
- In another bowl, combine the yogurt dressing ingredients: the yogurt, apple cider, apple cider vinegar, mustard, honey, salt, pepper and celery seed. Whisk together until combined.
- Pour over the cabbage and apple mixture. Using tongs, toss until the slaw is well coated.
Prepare the Sandwiches
- Toast and slice the sandwich buns.
- Place the shredded pork onto the bottom bun.
- Arrange coleslaw on top of the pork.
- Top with the top half of the bun, and enjoy immediately.
Notes
- To make this recipe in the Instant Pot: Follow the instructions, but cook on Manual High Pressure for 30 minutes. (15 minutes per lb. for the pork butt.) Manually release the pressure when done. Once pressure has been released, remove the lid and shred the pork.
Nutrition Information
Show Details
Serving
1sandwich
Calories
680kcal
(34%)
Carbohydrates
55g
(18%)
Protein
43g
(86%)
Fat
31g
(48%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
17g
Cholesterol
131mg
(44%)
Sodium
831mg
(35%)
Fiber
6g
(24%)
Sugar
21g
(42%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 680 kcal
% Daily Value*
| Serving | 1sandwich | |
| Calories | 680kcal | 34% |
| Carbohydrates | 55g | 18% |
| Protein | 43g | 86% |
| Fat | 31g | 48% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 17g | 100% |
| Cholesterol | 131mg | 44% |
| Sodium | 831mg | 35% |
| Fiber | 6g | 24% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
45 reviews
Good
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