Pulled Pork With Red Onions Recipes

APPLE CIDER PULLED PORK WITH CARAMELIZED ONION AND APPLES

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.

EXQUISITE PULLED PORK

Steps:

• Pour 1 teaspoon olive oil into a slow cooker and arrange sliced onion over oil. Place pork roast over onion.
• Cook on Low until pork is very tender, 8 to 9 hours. Transfer roast to a platter and discard onion and liquid. Shred pork with two forks.
• Heat remaining 2 tablespoons olive oil in a stock pot over medium heat; cook and stir chopped onion, garlic, and red pepper flakes until onion is translucent, about 5 minutes. Add shredded pork, tomato paste, molasses, brown sugar, Worcestershire sauce, balsamic vinegar, salt, and black pepper; stir well. Cover and simmer until sauce is thickened, stirring occasionally, about 30 minutes.

PULLED PORK SLIDERS WITH MUSTARD BBQ SAUCE AND PICKLED ONIONS

Steps:

• FOR THE ONION:
• In a medium pot, combine all ingredients except onions with 3/4 cup water. Bring to a boil, add the onions, and remove from heat. Let sit until cooled, about 1 hour. Serve with sliders.
• FOR THE MUSTARD BBQ SAUCE:
• In a small saucepan over medium heat, whisk all the ingredients together. Cook for 5 minutes and remove from heat.
• FOR THE SLIDERS:
• Place a heaping tablespoon of pulled pork on the bottom halves of the rolls. Drizzle with the barbecue sauce, top with some of the pickled red, and place the remaining roll halves on top.
• Place the onions in the bottom of a 5-quart slow cooker. Place the pork shoulder, fat and skin side up. in the slow cooker. In a medium bowl stir together soy sauce, garlic, salt pepper and orange marmalade. Pour mixture over the pork. Cover and cook on low for 8 hours.
• Remove shoulder to a serving platter and let rest for 5 minutes. Break up some of the meat with a fork and arrange on platter. Leave the rest of the meat on the bone to keep it warm and moist and let your guest pull it off the as they need it.
• Wrap the tortillas in damp towels, 10 to a towel and microwave on high for 30 seconds. Set out pork and tortillas with Cabbage Slaw and have guests assemble their own tacos.
• Combine shredded cabbage and grated carrots in a large bowl. Add vinegar, salt, and pepper and toss to combine. Cover with a damp towel and let sit in refrigerator for at least 1 hour or up to 8 hours. Use as topping for pulled pork tacos.

PICKLED ONION AND CILANTRO COLESLAW FOR PULLED PORK

Steps:

• Heat 1 teaspoon cumin in a small saucepan over medium heat until just toasted, about 3 minutes. Stir in vinegar and sugar. Bring to a boil; cook for 5 minutes. Add onion and reduce to a simmer. Simmer for 5 minutes. Let cool; cover and refrigerate for at least 4 hours.
• Whisk olive oil, 1 teaspoon cumin, and 2 tablespoons juice from the pickled onions in a bowl. Mix in cabbage, cilantro, and half of the pickled onions. Stir in salt and black pepper. Refrigerate at least 4 hours.