Applesauce Pulled Pork Recipes

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APPLE CIDER PULLED PORK WITH CARAMELIZED ONION AND APPLES



Apple Cider Pulled Pork with Caramelized Onion and Apples image

Tender, sweet, slow cooked pork makes a perfect pairing with sweet and tangy caramelized apples and onion. A perfect fall sandwich.

Provided by coldstar37

Categories     Main Dish Recipes     Pork     Pulled Pork

Time 6h30m

Yield 6

Number Of Ingredients 11

3 (12 fluid ounce) bottles hard apple cider
¼ cup brown sugar
1 (2 pound) pork tenderloin
½ cup butter
1 large onion, cut into strips
½ cup brown sugar
½ teaspoon ground cinnamon
½ teaspoon onion powder
salt and ground black pepper to taste
2 large Granny Smith apples - peeled, cored, and sliced
6 hard rolls, split

Steps:

  • Combine hard apple cider and 1/4 cup brown sugar in a slow cooker; mix until dissolved. Add pork tenderloin.
  • Cook tenderloin on Low until very tender, about 6 hours. Shred pork with a fork.
  • About 20 minutes for the pork is finished, melt butter in a large skillet over medium-low heat; cook and stir onion until well browned, about 10 minutes.
  • Combine 1/2 cup brown sugar, cinnamon, and onion powder; season with salt and pepper. Stir apples and sugar mixture into cooked onion. Cover and cook until apples are tender and sauce has thickened, about 10 minutes more.
  • Spoon pork and apple-onion sauce over rolls to serve.

Nutrition Facts : Calories 652.9 calories, Carbohydrate 67.4 g, Cholesterol 125 mg, Fat 22.8 g, Fiber 2.8 g, Protein 31.9 g, SaturatedFat 12 g, Sodium 407.5 mg, Sugar 43.8 g

PORK & APPLE SAUCE



Pork & apple sauce image

Provided by Jamie Oliver

Categories     Healthy meals     Everyday Super Food     Pork     Dinner for two     Sunday lunch     British

Time 50m

Yield 2

Number Of Ingredients 11

2 green eating apples
1cm piece of ginger
150 g brown rice
200 g small carrots
200 g tenderstem broccoli
220 g piece of lean higher-welfare pork fillet
1 whole nutmeg, for grating
8 leaves of fresh sage
olive oil
2 oranges
2 tablespoons natural yogurt

Steps:

  • Quarter the apples and remove the cores, peel and finely chop the ginger and place both in a pan with 300ml of boiling water. Boil hard for 10 minutes, stirring occasionally.
  • Tip the contents of the pan into a blender and blitz until smooth. Rinse the pan, return to the heat and cook the rice according to the packet instructions.
  • Steam the carrots in a colander above the rice for 20 minutes with a lid on, then remove them to a plate. Add the broccoli to the colander to steam for the last 5 minutes, then put aside and drain the rice.
  • Meanwhile, season the pork all over with a pinch of sea salt and black pepper, finely grate over a quarter of the nutmeg, then pick over the sage leaves and really press them into both sides of the pork.
  • Put 1 tablespoon of oil into a large frying pan on a medium heat, then add the pork and steamed carrots. Cook the pork for 4 minutes on each side (depending on its thickness - use your instincts), or until golden and cooked through.
  • Remove the pork to a board to rest for a few minutes. Reduce the heat to low, squeeze the orange juice over the carrots, shake the pan to coat them and pick up the sticky bits from the bottom, then leave until it becomes a natural syrupy glaze.
  • Slice the pork and serve with the rice, broccoli and carrots. Swirl the yoghurt through half the apple sauce (keep the rest for another day) and serve on the side. Drizzle with any pan and resting juices, and tuck in.

Nutrition Facts : Calories 579 calories, Fat 10.6 g fat, SaturatedFat 3.3 g saturated fat, Protein 36.6 g protein, Carbohydrate 90 g carbohydrate, Sugar 28.3 g sugar, Sodium - g salt, Fiber 9.2 g fibre

APPLESAUCE PORK CHOPS



Applesauce Pork Chops image

Pork chops with applesauce glaze.

Provided by Shelli

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h

Yield 2

Number Of Ingredients 10

1 tablespoon butter
¼ cup chopped onion
1 apple - peeled, cored, and sliced
2 (1/2-inch thick) pork chops
¾ cup applesauce
2 tablespoons brown sugar
½ teaspoon ground mustard
⅛ teaspoon ground cinnamon
½ teaspoon salt
ground black pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Melt butter in a large skillet over medium heat; cook and stir onion and apple slices in the melted butter until tender, about 5 minutes. Transfer onion and apple to a bowl.
  • Place pork chops in the same skillet; cook over medium heat until pork chops are browned on both sides, about 5 minutes per side.
  • Mix applesauce, brown sugar, mustard, and cinnamon into onion and apple mixture.
  • Place pork chops in a 9x9-inch baking dish; season with salt and black pepper. Spoon applesauce mixture over pork chops; cover dish.
  • Bake in the preheated oven until pork chops are no longer pink in the center, about 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 399.4 calories, Carbohydrate 35.6 g, Cholesterol 78.4 mg, Fat 18.2 g, Fiber 3.3 g, Protein 24.4 g, SaturatedFat 8 g, Sodium 674.2 mg, Sugar 30.4 g

ROAST PORK LOIN WITH APPLESAUCE



Roast Pork Loin with Applesauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h50m

Yield 6 to 8 main course servings

Number Of Ingredients 17

2 tablespoons vegetable oil, such as soy, corn, or peanut
One 3-pound boneless center cut pork loin, trimmed and tied
Kosher salt and freshly ground black pepper
1 medium onion, sliced
1 carrot, sliced
1 stalk celery, sliced
3 cloves garlic, smashed
3 sprigs fresh sage
3 sprigs fresh thyme
1/2 cup dry white wine
1 cup chicken broth, homemade or low-sodium canned
1 to 2 tablespoons whole grain mustard
1 to 2 tablespoons unsalted butter, diced and chilled
About 4 cups applesauce, recipe follows
2 1/2 pounds tart red skinned apples, such as McIntosh
3 tablespoons sugar
1 tablespoon freshly squeezed lemon juice

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large ovenproof skillet heat the vegetable oil over medium-high heat. Season the pork loin all over generously with salt and pepper. Lay the loin, fat side down in the skillet, and cook until golden brown, about 2 minutes. Use tongs to turn the meat, and continue to brown it on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.
  • Add the onion, carrot, celery, garlic, and herb sprigs to the skillet. Cook, stirring frequently, until the vegetables are softened, about 5 minutes. Remove the skillet from the heat and add the wine. Return the skillet to a high heat and scrape the bottom with a wooden spoon to loosen up any browned bits. Boil the wine until it is reduced by about half. Add the broth and bring to a boil.
  • Return the loin and any collected juices to the skillet. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers between 145 to 150 degrees F., about 40 minutes. (See Cooks Note.)
  • Transfer the pork to a plate, and cover it loosely with foil. Set it aside in a warm spot while you make a sauce.
  • Strain the cooking liquid through a fine mesh strainer into a small saucepan; press down on the vegetables with a wooden spoon to extract as much liquid as possible. Discard the solids. Boil the liquid over high heat until reduced by about a third. Reduce the heat to medium-low, whisk in the mustard, and then the bits of butter to enrich the sauce. Season with salt and pepper to taste. Keep warm but do not boil.
  • Remove the strings from the roast and then slice the loin. Add any collected juices to the sauce. Arrange the meat on a warm platter and season with salt and pepper. Pour the sauce over the meat. Serve with the applesauce on the side.
  • Remove the apple's stems. Coarsely chop the apples with their skin and seeds. Combine the apples, sugar, and lemon juice with 3 tablespoons of water in a large saucepan. Bring the mixture to a boil over high heat. Cover, and lower the heat to maintain a gentle simmer. Cook until the apples are completely soft, about 20 minutes.
  • Remove the lid and continue to cook (stir frequently to prevent scorching) until most of the liquid has evaporated, about 10 minutes more. Remove from the heat and cool slightly. Pass the apple mixture through a food mill; discard the peels and seeds. Serve warm or at room temperature. Refrigerate if not using immediately.

APPLE SAUCE FOR PORK



Apple sauce for pork image

Roast pork isn't complete without a generous dollop of sweet tangy apple sauce. This recipe is quick and easy, you'll never want to buy a jar again. Looking for the perfect pork roast to serve this apple sauce with? Try our roast pork with crispy crackling or slow-roasted pork recipe.

Provided by delicious. magazine

Categories     Low-fat desserts

Time 10m

Yield Serves 6

Number Of Ingredients 4

400g Bramley apples
Juice of ½ lemon
1½ tbsp caster sugar
A little butter and salt, to serve

Steps:

  • Peel and dice the apples. Put in a small pan with the juice of ½ lemon, 2 tbsp water and 1½ tbsp caster sugar. Heat gently until the apples are really soft, then squash with a spoon. Add a little butter and salt to serve.

Nutrition Facts :

CROCK POT APPLESAUCE PORK ROAST



Crock Pot Applesauce Pork Roast image

A Crock Pot Pork Roast Recipe that's so easy it's practically no-fail! There's only 3 ingredients, so it doesn't get much better, or easier than that!

Provided by Dan

Categories     Dinner

Time 8h5m

Yield 8

Number Of Ingredients 7

4 lb. pork loin roast
1 1/2 cups applesauce
2 teaspoons kosher salt
1 teaspoon pepper
1 1/2 teaspoons garlic powder
2 large onions, thinly sliced
1 tablespoon cornstarch mixed with 2 tablespoons of the gravy (at the end)

Steps:

  • Season the roast with the salt, pepper and garlic powder.
  • Place in your slow cooker and top with the sliced onions tucked on the side of the roast and applesauce poured on top. Cook on low for 8 hours.
  • Remove the roast from the slow cooker and place on a cutting board covered with foil to keep warm.
  • Pour the juices from the slow cooker into a pot over medium heat and bring to a boil.
  • Mix the cornstarch together with the gravy in a small bowl until smooth, then slowly add to the pot of gravy while whisking.
  • Bring back to a boil, reduce to a simmer and cook for 10 minutes.
  • Slice the pork, place on a serving platter and pour the gravy over the top.

Nutrition Facts : Calories 359 calories, Sugar 8 g, Sodium 1277.8 mg, Fat 9.3 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 14.9 g, Fiber 1.8 g, Protein 51.6 g, Cholesterol 142.8 mg

PULLED PORK WITH APPLESAUCE



Pulled Pork With Applesauce image

Make and share this Pulled Pork With Applesauce recipe from Food.com.

Provided by dicentra

Categories     Healthy

Time 6h10m

Yield 12 serving(s)

Number Of Ingredients 3

3 lbs pork roast
4 cups applesauce
18 ounces barbecue sauce

Steps:

  • Place meat in slow cooker. Spread applesauce over top. Spoon barbecue sauce over applesauce.
  • Cover and cook on low 6-8 hours.
  • Remove from slow cooker and shred with forks.

Nutrition Facts : Calories 278.9, Fat 4.5, SaturatedFat 1.3, Cholesterol 78.2, Sodium 486.6, Carbohydrate 33.9, Fiber 1.3, Sugar 12.2, Protein 25.1

LEFTOVER PULLED PORK SANDWICH (QUICK AND EASY)



Leftover Pulled Pork Sandwich (Quick and Easy) image

Pulled pork sandwich is my favorite way to use up leftover pulled pork. It's so delicious and incredibly easy to make.

Provided by Izzy

Time 10m

Number Of Ingredients 7

2 lbs leftover pulled pork
1 medium onion (sliced thin)
3 tablespoons minced garlic
1 cup BBQ sauce
1/2 cup chicken broth
6-8 Hamburger buns
coleslaw

Steps:

  • In a skillet over medium heat, add onion, garlic, BBQ sauce and chicken broth. Cook until the onions are soft.
  • Add leftover pulled pork to the pan and toss with the sauce. Cook until it's heated through.
  • Toasted the buns. Then spoon shredded pork onto one half of the toasted bun.
  • Drizzle with BBQ sauce, top with coleslaw and cover with the bun tops. Serve and enjoy!

APPLESAUCE BBQ CROCKPOT PULLED PORK



Applesauce BBQ CrockPot Pulled Pork image

Make and share this Applesauce BBQ CrockPot Pulled Pork recipe from Food.com.

Provided by Melissa A.

Categories     Pork

Time 16h30m

Yield 10 serving(s)

Number Of Ingredients 7

4 -5 lbs pork roast (Shoulder or Butt)
2 large sweet onions
18 ounces jack daniel's spicy original barbecue sauce
18 ounces applesauce
6 tablespoons brown sugar
3 teaspoons chili powder
buns or roll, of your choice

Steps:

  • Combine applesauce, BBQ sauce, brown sugar, and chili powder in mixing bowl.
  • Stir until blended evenly.
  • Cover and refrigerate until needed.
  • Cut onions in half, placing 2 halves in bottom of CrockPot.
  • Place pork roast on top of onions in the CrockPot.
  • Cover pork with remaining onion halves.
  • Cover and cook on low for 12 hours.
  • Remove onions and strain all liquid from CrockPot.
  • Using 2 forks, shred pork. Remove bones once meat has been removed during shredding process.
  • Stir in BBQ sauce.
  • Cook on low for another 4-6 hours.
  • Serve and enjoy!

Nutrition Facts : Calories 399.6, Fat 7.1, SaturatedFat 2, Cholesterol 125.2, Sodium 612.9, Carbohydrate 42, Fiber 1.8, Sugar 24, Protein 40.4

APPLE SAUCE



Apple sauce image

This simple, tangy apple sauce takes no time to make and freezes brilliantly. Fantastic with roast pork, but also great on pancakes or latkes.

Provided by BBC Food

Categories     Other

Yield Serves 8-10

Number Of Ingredients 5

225g/8oz cooking apples, peeled, cored and chopped
½ lemon, zest only
2 tbsp water
15g/½oz butter
1 tsp caster sugar

Steps:

  • Put the apples in a saucepan with the lemon zest and water. Cover and cook over a low heat until they are soft and mushy.
  • Take off the heat and beat in the butter and the sugar. Cool.

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