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Applesauce Pulled Pork Sandwiches
Pulled pork gets tossed in a combo of vinegar, spices, and applesauce!

Easy Homemade Applesauce and cider infuse slow-simmered pork with lovely apple-tinged depth. Load the shredded pork into a challah bun, then round out the sandos with a vinegary cabbage-apple slaw.
Ingredients
- 5 lb.
pork butt, fat cap trimmed, cut into 6 pieces (3 to 4 inch each)
- 1 Tbsp.
chili powder
- 1 tsp.
hot paprika
Kosher salt and pepper
- 2 Tbsp.
canola oil, divided
- 2
medium red onions, thinly sliced
- 2
cloves garlic, thinly sliced
- 1 cup
dry hard cider
- 1 1/2 cups
Easy Homemade Applesauce or store-bought applesauce
- 1 cup
apple cider
- 4
sprigs fresh thyme
- 2
bay leaves
- 5 Tbsp.
apple cider vinegar, divided
- 1/4
green cabbage (13 ounces), cored and thinly sliced
- 2
Granny Smith apples, quartered, cored, and thinly sliced crosswise
- 8
challah or brioche buns, split
Bread and butter pickles, for serving
Directions
- Step 1Heat oven to 325°F. Season pork with chili powder, paprika, and 1 teaspoon salt.
- Step 2Heat 1 1/2 tablespoon oil in large Dutch oven on medium-high. Cook pork in batches until browned, 3 to 4 minutes per side; transfer to plate. Wipe out pot.
- Step 3Heat remaining 1/2 tablespoon oil in Dutch oven on medium. Add half of onions and cook, stirring occasionally, until tender, 4 to 5 minutes. Stir in garlic and cook 1 minute. Add hard cider and simmer until reduced by half, 4 to 5 minutes. Stir in applesauce, cider, thyme, bay leaves, and 1 teaspoon salt, then return pork and any juices to pot. Bring to a simmer, cover, and bake 2 hours. Uncover and bake until pork can be easily shredded, 30 minutes to 1 hour. Transfer pork to large bowl; discard thyme and bay leaves. Shred pork using 2 forks. Skim fat from cooking juices; stir in 2 tablespoons vinegar, then add to pork and gently toss to combine.
- Step 4Meanwhile, in bowl, toss cabbage, apples, remaining onion, 3 tablespoons vinegar, and 1/2 teaspoon each salt and pepper. Refrigerate until ready to serve.
- Step 5Serve pork in buns with slaw and pickles if desired.
NUTRITIONAL INFORMATION (per serving): About 781 calories, 35 g fat (12 g saturated), 160 mg cholesterol, 1,014 mg sodium, 63 g carbohydrates, 6 g fiber, 22 g sugar (0 g added sugar), 48 g protein

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