Apple Cider Pulled Pork Sandwiches

23 comments… add one

  1. Magdalena October 20, 2010, 9:22 am

    Like it! Like it! Like it! :)

    Reply
  2. Janene October 20, 2010, 1:40 pm

    Thanks for all the delicious recipes. Every one of them are so good. You seem to have tuned into my palate. Thanks again, Keep em coming!

    Reply
  3. Nick October 25, 2010, 11:50 am

    Hey solid recipe! Personally i would use Spanish smoked paprika for the smokyness

    Reply
    1. lacey - a sweet pea chef October 25, 2010, 2:06 pm

      Hmmm…I’ve actually never tried Spanish smoked paprika, but it does sound like it would add a nice smokiness to the pulled pork. Thanks for the suggestion, Nick!

      Reply
  4. Kathy Baier January 16, 2011, 4:45 pm

    YUMMY!! I made it tonight for Kristy, Uncle Rob and G’ma Aggie. So, so, so good!!

    Reply
    1. lacey - a sweet pea chef January 16, 2011, 9:48 pm

      Yay! I’m so glad you all liked it, Kathy. Thanks for the feedback! Say hi to Rob and g’ma Aggie for us please :)

      Reply
  5. Sam the Pork Chop Man September 7, 2011, 2:45 pm

    I have a friend who claims that there are some small farms that feed their pigs apples to enhance the complimentary pork/apple taste relationship. I have no idea if this is true, or if it’s even possible. But if I ever find such pork, this is the recipe I’m going to use to try it out! Thanks.

    Reply
  6. Donna Compton December 28, 2011, 11:01 am

    Yum yum yum yum YUM !!!!!!!!!!!!

    Reply
  7. trish January 8, 2012, 2:18 pm

    My mom made 21lbs of this for her Daycare students! So, soooo tasty!!!

    Reply
  8. Jenny Greene February 1, 2012, 1:21 pm

    I just had to write a comment — I have made this recipe several times over, finding it on the Tasty Kitchen site, and I must say it is delicious and one of the few recipes my husband consistently rates as being 5 stars! Thanks for sharing!

    Reply
  9. Stacey February 9, 2012, 8:11 am

    I am making this for dinner tonight, but planned on using my slow cooker. I am right in assuming that it is 2-3 hours on high?

    Reply
  10. Mike October 27, 2012, 5:09 pm

    You asked for coleslaw, that’s what I do at home:
    - 8 cups cabbage (I cut it in a food procesor, first on single slice balde, and afted with dubble blade for smaller pieces)
    - 1/4 cup carrot shreded
    - 2 small onions finely diced

    Thats all veggies.

    Then the sauce.
    - 1/3 cup caster or pouder sugar
    - 1/4 cup of milk (if its too thick add more)
    - 1/2 cup mayo (i like Hellmans)
    - 1/4 tea spoon salt
    - 1/8 tea spoon black pepper
    - 2 1/2 table spoon lemon juice
    - 1 1/2 table spoon white wine vinegar

    Mix all the sauce ingredients together with onion. Leave for 10 – 15 min. And then mix into cabbage and carrot.

    Put in the fridge for 2h so the tastes will mix.

    I did this coleslaw a few times already, and got a good one every time.

    Reply
  11. Marsha October 28, 2012, 12:48 pm

    If you want great Texas BBQ delivered to your door, check out Goode Company online. Based in Houston, it is to die for. When you eat in their little restaurant at the family-style tables, you get a huge sandwich about the size of your hand and 6″ high for $5 or $6 — some ridiculously low price. The pecan pie is also wonderful, a huge slice for $2 or $3. They will ship it to you. Enjoy!

    Reply
  12. Abby October 31, 2012, 8:41 pm

    I made this and several other recipes from your site and they are all delicious! Thank you! We are eating at home so much more often since I stumbled onto your website!

    Reply
  13. Rob December 22, 2012, 12:04 pm

    Hi there,

    Tried this tonight and really enjoyed it, thanks!

    I’ve tried pulled pork a couple of times before but without much success. Until now! This recipe works very well, even with smaller cuts of pork shoulder (that’s the way it tends to be sold here in the UK).

    For the benefit of my fellow Brits, there are a couple of modifications I’d make next time around:

    1. A bit less cayenne pepper. My cayenne is very hot so a full teaspoon was too much. I’d use half a teaspoon next time.

    2. This is my fault but, because I was using a much smaller piece of shoulder there wasn’t enough meat to soak up all the liqour at the end, meaning that the pulled pork was a bit wetter than it should have been. If you use a smaller piece of meat, keep the quantities the same as the recipe but don’t use all the liqour at the end.

    Thanks again!

    Rob

    Reply
  14. AmyLW February 2, 2013, 8:19 pm

    I just made this. No coleslaw but the meat is divine! Thanks for the recipe!

    Reply

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