Tender, slow-cooked pulled pork perfectly pairs with sweet and tangy caramelized apples and onion — a perfect fall sandwich.
Ingredients
- hard apple cider: 3 bottles (12 fluid ounce bottles)
- brown sugar: 0.75 cup (divided)
- pork tenderloin: 1 piece (2 pound)
- butter: 0.5 cup
- onion: 1 piece (cut into strips)
- ground cinnamon: 0.5 tsp
- onion powder: 0.5 tsp
- salt and ground black pepper: (to taste)
- Granny Smith apples - peeled, cored, and: 2 piece (sliced)
- hard rolls: 6 piece (split)
Metric Conversion
Stages of cooking
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Combine hard apple cider and 1/4 cup brown sugar in a slow cooker; mix until dissolved. Add pork tenderloin.
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Cook on Low for 6 hours until very tender. Shred pork with a fork.
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About 20 minutes before pork is finished, melt butter in a large skillet over medium-low heat. Cook and stir onion in butter until well browned, about 10 minutes.
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Combine remaining 1/2 cup brown sugar, cinnamon, and onion powder in a small bowl; season with salt and pepper. Stir apples and brown sugar mixture into onion in the skillet. Cover and cook until apples are tender and sauce has thickened, about 10 minutes.
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Spoon shredded pork and apple-onion sauce over rolls to serve.
