I know I have just been bombarding you guys with posts of new recipes these last few months. I am really trying to cut down on how many I am sending out on a daily basis so that you don’t get sick of me! *insertsarcasm*
I AM ALIVE! Yes, I am alive. I have been so busy for the last few months and unfortunately this little blog has taken a backseat. Life has been fun and busy and crazy and I just haven’t had enough uninterrupted time to share all these wonderful recipes I have. In fact, what is uninterrupted time anyway? Does that even exist? I’m sure when you have kids it doesn’t. I mean, I know that there will come a day when there will be no children here to knock on the bathroom door as soon as I go in there. I just keep hoping that when that day comes my entire body doesn’t lock up from the shock of no one bothering me anymore. Oy Vey!
Anyway, I had to make the time to share this recipe with you. Nearly every Friday night we have friends over to play darts at “The Backyard Bar.” I always cook up something for us to have to eat out there. Sometimes it is just a couple of appetizers, but usually I cook up something hearty. I have made these pulled pork sandwiches several times before and I always make them with this Sweet Slaw recipe. This last weekend I just wanted something different and something sweet but without having to use sugar.
The new coleslaw was amazing, I couldn’t stop eating it right out of the bowl! It made these sandwiches the best pulled pork sandwiches I have ever eaten. They were so good I ate 2 1/2 of them last Friday night! Both recipes are super easy to make and the fact that the pork is cooked in the slow cooker makes it perfect for when you need to cook for a lot of people, but don’t want to slave away in the kitchen the whole time.
*This recipe is Gluten Free as long as you use a GF bacon and bread.
Apple Bacon Pulled Pork Sandwiches
- About 3 pounds of lean pork roast (depending on how many people you are feeding you can use more or less) I can usually feed about 8 people with 3 pounds and still have leftovers the next day.
- 1/2 pound bacon
- 1 medium red apple, I used gala
- 1 medium sweet onion
- 1/2-3/4 cup of chicken broth, I always use Better Than Bouillon and use a heaping tsp
- 3 teaspoons minced garlic
- paprika, salt, pepper, garlic powder, onion powder
Place the pork roast on a cutting board and season generously with paprika, salt, pepper, garlic powder and onion powder. I rarely measure seasonings, so I have no idea how much to tell you to use, but just make sure that all sides of the meat are covered like this.
Set the meat aside and cut up your apple, onion and bacon. You will want to peel the apple first so that you don’t have any weird skin in there when you eat your sandwich later. You can cut up your apple and onion to whatever size and thickness you prefer. The last time I made this I gave my apples a few more chops to make them a little smaller than this. Cut up your bacon into bite sized pieces as well.
In your slow cooker you want to pour in your broth and half the minced garlic. Add half of the onions, apples and bacon and then add in your pork roast. Top with the remaining minced garlic, onions, apples and bacon.
I normally cook this on high for about 6 hours or so. Depending on how many pounds of meat you use, you will need to check the settings on your slow cooker to determine what is the best setting and time to cook yours. I put the lid on and leave it alone for about 5 hours and by then I can usually get the meat to start pulling apart. I just take out the pieces and put them in a shallow dish and take two forks to pull the meat apart. Put the shredded meat back into the slow cooker and mix it around with the broth and other ingredients; then let it go for about another hour.
Right after I put the ingredients in the slow cooker I make the slaw. This way it has plenty of time to chill and the flavors blend before you put it on the sandwiches. If you prefer, you can buy a head of cabbage and shred it up yourself, but I prefer to buy the bags that are already cut up and ready for you. It just saves me time and it comes with a blend of cabbage and sometimes carrots.
One other thing that I want to mention is the mayonnaise I have been using for the last couple of months. I have always been a Kraft Real Mayo fan and have used Miracle Whip only for slaw. However, a few months ago my BFF introduced me to Duke’s Mayonnaise. She has always been a fan of Duke’s, but since she is now on a gluten free diet, this is one Mayo she can actually eat! When I tried it for the first time I couldn’t believe how amazing it was. It makes everything you put it in more creamy and smooth and the taste isn’t overwhelming. I will never use any other mayo again! Yes, it’s that good.
Apple and Onion Coleslaw
- 1 regular sized bag of premixed coleslaw (about 16 oz)
- 2 gala apples
- 2-3 green onions
- 1/4 cup of diced sweet onion (I ended up adding a little more, but it depends on your taste)
- 3/4 cup Duke’s mayonnaise
- apple cider vinegar, just under 1/4 of a cup
- 1/4 cup honey (I used local, organic orange blossom honey)
- 2-3 tablespoons of poppy seeds
- salt and pepper to taste
Dump your coleslaw mix into a large mixing bowl. Peel and core your apple and cut into 4 sections. Cut each section into a julienne slice and then chop up into small pieces. Cut your green onions into thin slices and then give them a rough chop and dice your sweet onion. Add them all into the bowl with your slaw mix.
In a large bowl or measuring cup, add the mayo, apple cider vinegar, honey, poppy seeds, salt and pepper and whisk until well blended. Then pour the dressing mixture over the slaw mix and stir until thoroughly blended. If you need to use a little more mayo you can, up to 1 cup, I just prefer my slaw to not be runny.
Cover your slaw and refrigerate until your ready to use.
Once your pork is ready, you will be ready to assemble the sandwiches. I have found that the thick hamburger buns fresh made from the deli at the grocery work the best for these. They are a little more firm on the outside and soft on the inside and don’t allow the sandwich to get soggy. If you use a really soft bun or bread, they will be soggy from all of the juice from the pork and the slaw, so make sure you get something hearty.
Put a generous amount of pork on the bottom part of the bun and then top with the slaw. Get your napkins ready and DIG IN! I hope you love these as much as we do.