Garlic olive oil ·
Iron Fish Bourbon Maple Syrup ·
Meat and Poultry ·
Michigan Apple balsamic ·
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Pulled Pork with Apple Slaw
Pulled Pork with Apple Slaw
Rated 5.0 stars by 1 users
Category
Meat and Poultry
Ingredients
- 1 (4-pound) pork shoulder roast
- Kosher salt and freshly ground black pepper to taste
- 4 garlic cloves
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1/2 cup Fustini's Michigan Apple balsamic
- 1 tablespoon liquid smoke
- buns of choice (pretzel, sourdough etc)
Apple Slaw
- 2 apples, spiralized
- 1 1/2 cups fresh arugula
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1 1/2 tablespoons Fustini's Garlic olive oil
-
1/2 tablespoon Fustini's Michigan Apple balsamic
- 1 teaspoon honey
- salt and pepper
Maple Mustard
- 1/2 cup Dijon mustard
-
1 tablespoon Iron Fish Bourbon maple syrup
Directions
Whisk together the mustard and maple syrup until combined to make the Maple Mustard.
Place the pork shoulder in the slow cooker and cover it with the salt, balsamic and liquid smoke, turning a few times to coat. Add the minced garlic cloves. Cover and cook on low for 8 to 10 hours. After 8 to 10 hours, the pork will easily shred with a fork. Shred the meat and mix it with the juice in the slow cooker. Turn the slow cooker on high and let it sit with the lid off for 15 minutes or so to reduce some of the liquid. Assemble the sandwiches on the bun of your choice with the maple mustard on the bottom, the pork piled on top and lots of apple slaw!
Apple Slaw
- Toss the spiralized apples and arugula in a bowl. Whisk together the olive oil, vinegar, honey, salt and pepper in a small bowl. Pour it over the apples and toss well.
I don’t have a spiralizer-can I just grate the apples instead?
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