Cider-Braised Pulled-Pork Sandwiches
(1 vote)
This is a great variation to a standard, Southern inspired, pulled-pork sandwich. Using a pork loin ensures lean meat, but braising the meat ensures it will not be dried out. The cider really gives it a lot of flavor, and adds that little bit of sweetness, too. This is another dish you can make in the slow cooker. Just load it up with all ingredients, turn to low, and let it simmer all day long. I'll often double the recipe and eat pulled pork for days.
Ingredients:
1 pork loin, fat trimmed
1 ½ cups apple juice
½ cup cider vinegar
2 T spicy brown mustard
2 shallots, sliced thin
4 cloves garlic, coarsely chopped
1/2 cup (loosely packed) fresh cilantro
1 T crushed red pepper
½ t paprika
½ t salt, plus more
black pepper to taste
2 T olive oil
sweet pickles (amount varies)
1 small red onion, sliced
4 focaccia buns
Instructions:
Heat two tablespoons of olive oil in a Dutch oven over medium-high heat. Add the pork loin to brown, cooking about four minutes per side, season with salt and pepper. Remove pork and set aside. Add the sliced shallot and garlic and cook until onion is soft, about five minutes. Add the apple juice, cider vinegar, mustard, paprika, crushed red pepper, salt, and cilantro. Season with black pepper to taste. Stir well, then return pork to pot. Bring to a boil, reduce heat to a simmer, cover and cook one and a half to two hours; until meat is very soft and easily pulls apart.
Once cooked, remove from heat and set aside. Discard cooking juices, reserving about a cup and a half. Bring reserved juices over medium heat and reduce to about half of original volume. Top cooked meat with a small amount of reduced sauce before serving.
Lightly toast buns and top sandwiches with pickles and fresh red onion before serving.
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