This crockpot pulled pork and apple slaw sandwich recipe comes courtesy of Fustini’s, purveyors of artisan oil and vinegar from Traverse City and Holland. We think it makes a great supper dish for a busy evening, or a perfect game day snack!
4-pound pork shoulder roast
4 cloves garlic, minced
1/2 cup + 1 1/2 teaspoons Fustini’s Michigan Apple Balsamic Vinegar
1 Tablespoon liquid smoke
1 1/2 cups arugula
1 1/2 Tablespoons Fustini’s Garlic Olive Oil
1 teaspoon honey
1/2 cup Dijon mustard
1 Tablespoon Fustini’s Iron Fish Bourbon Maple Syrup
Salt and pepper to taste
12+ Buns of your choice (pretzel, sourdough, etc.)
Place the pork in a slow cooker and pour the liquid smoke and 1/2 cup of Michigan Apple Balsamic over it, turning a few times to coat. Sprinkle the meat with salt and the minced garlic. Put the cover on the slow cooker and cook on low for 8 to 10 hours.
Lift the pork out of the slow cooker onto a large platter, baking pan, or cutting board (and leave the liquid in place). After 8 to 10 hours, the meat will easily shred with a fork. Shred the meat, then return it to the slow cooker and mix it with the liquid. If there’s lots of liquid, turn the slow cooker to high, leave the lid off, and cook until the meat has absorbed some of it, up to 15 minutes.
Make apple slaw and maple mustard: “Spiralize” the apples or cut them in thin, bite-sized pieces. Put them in a medium sized bowl with the arugula. In a small bowl or measuring cup, whisk together the olive oil, 1 1/2 teaspoons Michigan Apple balsamic, and honey. Add salt and pepper to taste. Pour it over the apples and greens and toss gently. In a separate bowl, mix the mustard and maple syrup.
Assemble the sandwiches with the maple mustard on the bottom, followed by the shredded pork, and top with lots of apple slaw.
Makes 12 or more sandwiches.