As the wedding day approaches lunch breaks, evenings and weekends have been filled with wedding planning and crafting. Last week, however, I took the time to make a dish for my work potluck. In a kitchen stadium style battle, faithful employees were tasked with preparing a dish with an apple theme. Since AP and both love to cook, I definitely picked his brain on what to make for the event. After careful planning we decided on Apple Barbecue Pork Sliders. The competition is judged by popular vote, and after tasting the competitors’ dishes, I knew it was going to be a close call. After all was said and done, The sliders reigned supreme. Here’s the potluck winning recipe.
Apple Glazed Pork Roast
Recipe from Rival Crockpot Cooking (c) 1975
- 3-4-lb. Pork Shoulder well trimmed(I had a 7lb. Pork shoulder, since I had a large group to feed. This required 2 crockpots. Simply double the rest of the ingredients needed if making 2 pots)
- 4-6 Granny Smith Apples, cored and quartered
- 1/4 cup Organic Apple Cider
- 3 tbs Brown Sugar
- 1 tsp ground ginger
- salt and pepper
Start by coring and quarrying your apples. Place prepared apples in the bottom of your crockpot.
If needed, trim your pork shoulder pieces.
Generously salt and pepper the whole pork shoulder.
Place the coated pork directly on top of the apple pieces in the crockpot.
In a measuring cup, measure out the apple cider. Add the brown sugar and ground ginger to the cider and mix well. Slowly pour the entire mixture over the pork shoulder.
Cover, and set the crockpot to low and cook for 8-12 hours.
I made this overnight and woke up to the most amazing smelling home.
I prepared the sauce in the morning, but I would recommend preparing an hour or so before you plan to serve.
For the apple barbecue sauce
- 1 Granny Smith apple- peeled and minced
- 1 Granny Smith apple, thinly sliced
- 1/2 small onion minced
- 1/2 tbs vegetable oil
- 4 cloves of peeled minced garlic
- 3/4 cup apple cider
- 2 cups organic ketchup. (Avoid the HFC)
- 1/3 cup apple cider vinegar
- 1/4 cup worcestire sauce
- not quite 1/8 tsp liquid smoke
- 1/2 cup packed brown sugar
I used the food processor to first mince the onion, then added the apple, then the garlic, all together. In a medium sauce pan, coat the pan very lightly with vegetable oil, and bring to a medium heat.
Simmer the apple, onion, garlic mixture for 3-4 minutes. Then add the apple cider and simmer for another 7 minutes. Add the remaining ingredients and simmer for 20 minutes. Cover if needed. The sauce does tend to bubble and splatter, so be prepared for a bit of clean up after, if left uncovered.
Once the pork is through cooking, remove from the crockpot carefully. It will be very tender. On a large cutting board, simply pull apart using 2 forks, until the entire shoulder is shredded.
Place the pulled pork in a large mixing bowl. Then, pour in about 1/2 the barbecue sauce. Mix until the pork is well coated. Add more sauce as you desire. To give the pork more apple flavor, I added some of the cooking liquid and a small amount of the apple mush from the crockpot and mixed well.
Serve these on your favorite dinner roll or slider bun topped with a piece of the thinly sliced apple.