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How to Make Apple Jack Pulled Pork Buns - A Step-by-Step Guide

When it comes to comfort food, there's nothing quite like a savory, tender pulled pork sandwich. And when you add a hint of sweetness and warmth from apple jack, it takes the classic pulled pork to a whole new level. The combination of juicy apples and aromatic spices infused into the tender pulled pork creates a truly irresistible dish that will have your taste buds singing.

These Apple Jack Pulled Pork Buns are perfect for a cozy night at home or for a gathering with friends and fam...

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Ingredients

  • 2 ½ pounds pork shoulder roast
  • 1 red onion, diced
  • 6 cloves garlic, minced
  • 2 ½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1 pinch cayenne pepper
  • ⅓ cup bourbon whiskey
  • ¼ cup apple cider vinegar
  • 3 cups apple juice
  • 1 tablespoon chopped fresh chives, or to taste
  • 8 sesame seed burger buns
  • 4 cups finely shredded Savoy cabbage
  • ⅔ cup thinly sliced green bell pepper
  • 2 tablespoons thinly sliced green onions
  • 2 tablespoons prepared yellow mustard, or to taste
  • 2 tablespoons mayonnaise
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon salt, or to taste
  • freshly ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 2 hrs 25 mins
  • Chill Time: 8 hrs
  • Total Time: 10 hrs 45 mins
  • Servings: 8

  • Cut pork shoulder into 2-inch chunks. Transfer to a stew pot. Add onion, garlic, kosher salt, pepper, smoked paprika, and cayenne. Pour in bourbon whiskey, apple cider vinegar, and apple juice. Stir to combine.
  • Place over high heat and bring to a simmer; stir and reduce heat to low. Cover and let simmer until meat is fork-tender, about 2 hours.
  • Use a spider strainer to transfer meat mixture to a bowl and set aside.
  • Turn heat back to medium-high and reduce cooking liquid to about 75%, skimming the fat off of the top if desired.
  • Reduce heat to low, stir in reserved pork, and use a potato masher to break pork into smaller pieces. Cook over low heat, stirring occasionally, to heat through and make sure pork absorbs sauce, 2 to 4 minutes. Taste and adjust seasoning if needed.
  • For best results, refrigerate for 8 hours, or overnight.
  • Meanwhile, combine cabbage, peppers, green onions, mustard, mayonnaise, vinegar, salt, black pepper, and cayenne for slaw in a large bowl. Mix very well. Refrigerate for at least 1 hour, or up to 12 hours.
  • Reheat pork the next day over medium heat, stirring often. Stir in chopped chives.
  • Mix mustard slaw well and drain off any excess moisture. Serve pork with mustard slaw on sesame seed buns.

    • Nutrition

    530 cal.

    • Total Fat: 23g
    • Saturated Fat: 7g
    • Cholesterol: 89mg
    • Sodium: 1172mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 3g
    • Protein: 31g
    • Potassium: 794mg

    Categories

    Pulled pork recipes
    Bun recipes