Apple Pulled Pork

Ingredients

• 3 1/2 - 4 lb. pork shoulder
• 1 cup onion (diced)
• 1 red pepper (seeded and diced)
• 1 large apple (peeled, cored and diced)
• 1 6-oz. can tomato paste
• 1/2 cup brown sugar (packed)
• 1/4 cup white vinegar
• 1/4 cup Chili powder (*see Note 1 below)
• 2 teaspoons dry mustard
• 2 teaspoon Worcestershire sauce
• 2 cups Purple or green cabbage (thinly sliced or shredded)
• 1/4 cup apple (cored and thinly sliced or shredded)
• 6 Tablespoons mayonnaise
• 1 Tablespoon Dijon mustard
• 2 Tablespoons brown sugar
• 2 Tablesoons apple cider vinegar
• 1/2 teaspoon salt
• Freshly ground pepper
• Crusty buns or rolls

Instructions

1. 1

   Place pork shoulder in a large, heavy bottomed Dutch oven or pot on the stove-top. If necessary, cut the pork in to a couple of large chunks to fit. Add all the rest of the ingredients to the pot. Cover and turn burner on to medium. After 10-15 minutes, stir the mixture well and flip the pork over. Cover pot, reduce heat to medium-low and allow to cook for 3-4 hours, flipping pork and stirring several times during that period.

2. 2

   For the Slow cooker, cook on high for about 4-5 hours or on low for 7-8 hours. If the roast is exposed on the top, I like to open the lid a couple of times during cooking and flip it over, but it isn’t really necessary if it’s not convenient. Cook for 20-30 minutes at the end with the lid off to thicken the sauce.

3. 3

   When pork is tender enough to pull apart with a fork, remove the pork to a rimmed baking sheet. Remove and discard any bone. Using two forks, shred the pork, discarding any fatty pieces. Return the shredded meat to the pot with the sauce and stir well. Allow to simmer over low heat for about 30 minutes, or until the sauce thickened.

4. 4

   For the apple coleslaw, combine all the coleslaw ingredients in a medium bowl and stir together well.

5. 5

   Serve on buns, topped with apple coleslaw.