Apple and Pulled Pork BBQ Sandwiches
Recipe courtesy of Michigan Apple Committee.
4 cups cooked shredded pork butt roast
1 cup smoky or mesquite bottled barbecue sauce
1/3 cup Michigan Apple juice concentrate
1 tablespoon butter
2 medium Michigan Apples*, cored, sliced
1/2 teaspoon ground cinnamon-sugar
6 crusty sandwich rolls, split
- Combine pork, barbecue sauce and apple juice concentrate in large saucepan. Heat over medium heat until heated through, stirring frequently.
- Meanwhile, melt butter in a skillet over medium heat. Add sliced apples and cinnamon-sugar. Cook and stir 5 to 6 minutes or until apples are tender.
- Divide pork mixture evenly over bottom half of rolls. Spoon cooked apples over pork. Cover with tops of rolls.
Makes 8 servings.
*Suggested Michigan Apple varieties to use: Ida Red, Rome, Empire, Gala, Jonagold, Jonathan, McIntosh.
Nutritional Information Per Serving (1/6 of recipe): Calories: 510; Total Fat: 21g; Cholesterol: 67mg; Total Carbs: 57g; Fiber: 1g; Sodium: 598mg.
Recipe and photograph courtesy of Michigan Apple Committee.