Apple and Pulled Pork BBQ Sandwiches
Courtesy of Michigan Apple Committee
Servings: 6
Prep Time: 10 Min.
Cook Time: 15 Min.
Prep Time: 10 Min.
Cook Time: 15 Min.
What you need:
* 4 c. cooked shredded pork butt roast
* 1 c. smoky or mesquite bottled barbeque sauce
* 1/3 c. Michigan Apple juice concentrate
* 1 Tbsp. butter
* 2 medium Michigan Apples*, cored, sliced
* 1/2 tsp. cinnamon-sugar
* 6 crusty sandwich rolls, split
* 1 c. smoky or mesquite bottled barbeque sauce
* 1/3 c. Michigan Apple juice concentrate
* 1 Tbsp. butter
* 2 medium Michigan Apples*, cored, sliced
* 1/2 tsp. cinnamon-sugar
* 6 crusty sandwich rolls, split
What to do:
1. Combine pork, barbeque sauce and apple juice concentrate in large saucepan. Heat over medium heat until heated through, stirring frequently.
2. Meanwhile, melt butter in a skillet over medium heat. Add sliced apples and cinnamon-sugar. Cook and stir 5 to 6 min. or until apples are tender.
3. Divide pork mixture evenly over bottom half of rolls. Spoon cooked apples over pork. Cover with tops of rolls.
* Suggested Michigan Apple varieties to use: Ida Red, Rome, Empire, Gala, Jonagold, Jonathan, McIntosh.
2. Meanwhile, melt butter in a skillet over medium heat. Add sliced apples and cinnamon-sugar. Cook and stir 5 to 6 min. or until apples are tender.
3. Divide pork mixture evenly over bottom half of rolls. Spoon cooked apples over pork. Cover with tops of rolls.
* Suggested Michigan Apple varieties to use: Ida Red, Rome, Empire, Gala, Jonagold, Jonathan, McIntosh.
Nutritional information:
Calories: 510; Total Fat: 21g; Cholesterol: 67mg; Total Carbs: 57g; Fiber: 1g; Sodium: 598mg;