Everyone goes crazy when I make Apple Cider Pulled Pork with Apple Butter Barbecue Sauce – and it’s even better piled high on a sandwich bun, and topped with melted provolone cheese and crunchy Autumn Apple Barbecue Coleslaw! An autumn sandwich feast for your mouth and tummy - perfect for crisp autumn days and football parties!
Let's start with toasted Kaiser rolls, topped with smoked Apple Cider Pulled Pork, melted provolone cheese, and topped with Autumn Apple Coleslaw for the perfect flavor combination. It's a party just waiting to happen - and always a crowd favorite at my house!
Apple Cider Pulled Pork:
3-4 pounds pork shoulder
2 yellow onions, sliced
2 cups apple cider (the good stuff, not pasteurized apple juice)
1 teaspoon cinnamon
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
Apple Butter Barbecue Sauce:
1 cup Barbecue Sauce (homemade or Sweet Baby Ray)
1 cup Apple Butter
Apple Barbecue Coleslaw:
1 Granny Smith Apple (quartered, cored & sliced into small matchstick pieces)
14 oz. bag coleslaw mix
1/3 cup Apple Butter Barbecue Sauce
1/3 cup mayonnaise or Miracle Whip
1 tablespoon Dijon mustard
¼ cup craisins
2 tablespoons slivered almonds
8 hearty sandwich buns, toasted
8 slices provolone cheese
HOW I MAKE THESE:
PREPARE CIDER PULLED PORK:
1. Place sliced onions on the bottom of slow cooker.
2. Set pork shoulder on top of onions.
3. In a small bowl, whisk together the cider and spices; pour over pork.
4. Cook on low for 8-10 hours or until pork shreds easily.
PREPARE APPLE BUTTER BARBECUE SAUCE:
5. In a small saucepan, combine the Apple Butter and Barbecue Sauce.
6. Cook over medium heat until it comes to a simmer; cover and reduce heat to low, cook for 15 minutes.
7. Remove from heat and serve warm, or bring to room temperature before storing in an airtight container in the fridge.
PREPARE APPLE BARBECUE COLESLAW:
8. In a medium bowl, whisk together the Apple Butter Barbecue Sauce, mayonnaise or Miracle Whip and Dijon mustard.
9. Stir in the shredded apples, coleslaw mix, craisins and almonds. Cover and refrigerate for 10 minutes before serving. Best to serve this within an hour after you blend the ingredients so that it doesn’t “sauce-up” too much.
I usually add Apple Butter Barbecue Sauce and a little extra homemade Apple Butter to the Cider Pulled Pork and stir it up before serving, but you can always serve the sauce on the side.
Toast your buns – spoon a portion of Apple Butter Barbecue Cider Pulled Pork on the bottom, a slice of provolone cheese, and a scoop of Apple Barbecue Coleslaw on top.
Top with bun and serve immediately, or wrap each sandwich individually in foil and keep warm until ready to serve. Serve with additional Apple Butter Barbecue Sauce on the side!
YIELD: 8 generous sandwiches
Originally posted September 2012, revised and reposted September 2019.
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