makes 6 sandwiches
Apple Cider Braised Pork
3-4 lb pork shoulder or butt
1/4 cup apple cider vinegar
kosher salt
pepper
3 cups apple cider
1 tablespoon dijon mustard
2 tablespoons olive oil
Place the pork roast in a medium bowl and rub all over with the apple cider vinegar. Season the roast heavily with salt and pepper and leave at room temperature for 1 hour.
Cooking instructions for a dutch oven below, instructions for an instant pot follows:
Dutch Oven Instructions:
Preheat oven to bake at 250 F.
Heat a dutch oven over medium high heat and add the olive oil to the pot. Place the roast in the dutch oven and sear until brown on all sides. Turn the heat to low and pour the apple cider around the pork roast. Stir in the dijon. Cover the pot and move to the oven to braise for 8-12 hours. Flip the roast over half way through (if cooking overnight you can skip this step.) The pork is done when the meat easily shreds when pulled with a fork.
Move the dutch oven to the counter and allow to cool to room temperature. Pull the pork apart into chunks and move the dutch oven to the refrigerator. Cool completely.
Once cool, skim the white fat off the top of the pot and discard. Remove the meat from the pan and shred it with two forks. Move the meat to a medium saucepan. Place a fine mesh strainer over the saucepan and pour the braising liquid through the strainer into the pot with the shredded meat. Stir in 1 teaspoon of salt. Bring to a simmer, and cook for 20 minutes. Taste and add more salt if needed. Keep warm on the stovetop until ready to make the sandwiches.
Directions for an instant pot:
Press the sauté button on your instant pot and pour in the olive oil. Once warm, sear the pork roast on all sides until brown. Pour the apple cider around the roast and stir in the dijon mustard. Place the lid on the pot and close. The steam release valve on top of the lid can remain slightly open, but not completely. Press the slow cook button on the instant pot and choose 9-12 hours (I chose to do 12 hours to leave mine overnight, but you can start with 9 and see if it is ready to shred.) Flip the roast over half way through (if cooking overnight you can skip this step.) The pork is done when the meat easily shreds when pulled with a fork.
Turn off the instant pot and allow it to cool to room temperature.
Once cool, pull the pork apart into chunks and move the stainless steel pot insert from the instant pot to the refrigerator. Cool completely.
Once cool, skim the white fat off the top of the pot and discard. Remove the meat from the pan and shred it with two forks. Move the meat to a medium saucepan. Place a fine mesh strainer over the saucepan and pour the braising liquid through the strainer and into the pot with the shredded meat. Stir in 1 teaspoon of salt. Bring to a simmer and cook for 20 minutes. Taste and add more salt if needed. Keep warm on the stovetop until ready to make the sandwiches.
For the Sandwiches:
1 large apple
1/2 head of a small cabbage
1/2 cup mayonnaise
1/4 cup stone ground mustard
1 tablespoon apple cider vinegar
1 tablespoon parsley, finely chopped
1 teaspoon kosher salt and few gridinings fresh pepper
6 burger buns
softened butter for toasting the buns
To make the dressing stir together in a small bowl the mayonnaise, stone ground mustard, apple cider vinegar, parsley, salt and pepper.
Cut the apple into matchsticks using a knife or a mandolin and place in a medium bowl. Finely shred the cabbage using a knife or mandolin and add to the bowl with the apple. Pour the dressing over the top and gently mix everything together so that the dressing coats the cabbage and apple. Taste and season with more salt or pepper if needed.
Turn on the broiler of your oven.
Cut the burger buns in half if they aren't already and place them on a baking sheet, cut side up. Spread a thin layer of butter on the cut side of each burger bun and then move the pan under the broiler. Broil until golden brown and crispy, keep a close eye because they can burn easily. Remove from the oven and move to a plate. Place a portion of the pulled pork onto the bottom half of the burger bun and top with some of the apple slaw. Place the top half of the bun on top of the slaw and push down slightly. Serve immediately.