Apple Cider Pulled Pork with Caramelized Onion and Apples
Servings Per Recipe: 6 Calories: 652.9
% Daily Value *
vitamin a iu:
calories from fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was divine and I ate way too much. Yum! I used 16 oz of Guiness and 20 oz of fresh apple cider and had no Granny Smith just used the little red apples that I had (didn't need to cook them as long as they were a softer variety). Waiting for the onion to brown was almost torture...can't wait for the leftovers tomorrow! Thanks for the awesome recipe!
This was delicious. I had never cooked with hard cider before so this was an adventure. I selected one that had maple undertones.. the pork tasted really good. I think next time I'll slice up more apples as I really liked those with the pork. I added some of the cider liquid to the pork when I served it as well
Recipe Group Selection: 20 September 2014 This was a delicious sandwich! I made half recipe using a one pound pork tenderloin and wish I would have used a two pound tenderloin. I used Johnny Appleseed Hard Apple Cider (5.5% alc/vol) in this dish. When I walked thru the door after work I didn't like the smell and was totally worried about our dinner. I shredded the meat and put it back in the slow cooker for another 2 hours as I had plans. When I got home I proceeded with the recipe again worried about the cinnamon in the apple/onion topping. Well I had NOTHING to worry about - my husband and I loved this sandwich! I don't care for cooked apples but they work with this combination. All the flavors work nicely together. I served this on mini ciabetta rolls along with boiled potatoes and fresh fruit. coldstar37 I think the group chose a great recipe for Recipe Group even if I am a week behind in making it. It is a winner in our house and one I will be making again.
Recipe Group: Mom and I both really enjoyed this! I tweaked it slightly - using Splenda Brown Sugar Blend and an extra apple. The one "flaw" I found in the recipe is that it takes a lot longer than 10 minutes to caramelize onions and my stove was turned up higher than medium-low!. Next time I would probably only use 2 bottles of the hard cider - or even maybe Mots For Tots apple juice. And throw in another 1/2 an onion and a couple more apples. I took Saveur's suggestion and served them on pretzel buns (=
Recipe Group pick Sept. 2014: You are so right coldstar32 this is the perfect fall sandwich! This would be fun for sliders and tailgating! I made the recipe as written just removed the pork and strained the broth then shredded and added some broth back in for moisture. The topping is deeeelish. I served on pretzle rolls perfect for this. Lots of leftovers so I just added the apple mix right in with the pork for freezing should be great. Thanks for sharing with AR.
Made this for Recipe Group. I seem to be the odd man out here. Family did not like the apple and onion mixture. I thought the meat was bland definitely needed some salt and pepper in there. The whole sandwich eaten together tasted mostly of the apples to me. Thanks anyway!
Made this with Newton's Folly Hard Cider (Red Delicious I think). Next time I would cut the sugar a little and might try "Pumpkin" spice rather than straight cinnamon. I did drain most of the cooking liquid before mixing in the onion/apple mix. The family loved it. It was great for lunch today!
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