Description
Slow cooker cranberry pulled pork sliders are topped with a tasty apple fennel slaw for a delicious fall sandwich!
Ingredients
Units
Scale
Pulled Pork
- 2lb pork shoulder
- 1/2 tsp each salt & pepper
- 6oz fresh cranberries
- 1 tsp worcestershire sauce
- 1/8 cup apple cider vinegar
- 1/8 cup broth (I used chicken, but you could use veggie or other)
- 1 onion, sliced
- 3 garlic cloves, chopped
- 1” ginger root, minced
- 1/3 cup brown sugar
Apple Fennel Slaw
- 1 green apple
- 1/2 of a small Napa cabbage
- 1 fresh fennel bulb
- 1/4 cup olive oil
- 1/8 cup white wine vinegar
- 1 Tbsp lemon juice
- salt & pepper
Quick Cranberry Sauce
- 1 cup fresh cranberries
- 1 Tbsp water
- 1/8 cup sugar
Assembly
Instructions
- Lightly rub the salt & pepper evenly around the pork shoulder. Add it, along with the remaining pork shoulder ingredients, to your slow cooker. Cook on low for 8 hours
- To make the slaw, slice the apple, cabbage, and fennel in the thinnest slices you can manage (especially the fennel). In a separate bowl, whisk together the olive oil, vinegar, lemon juice, and about 1/4 each salt & pepper. Combine with the sliced apple, cabbage, and fennel. Toss to combine.
- For the quick cranberry sauce, combine all of the ingredients in a small saucepan. Cook over medium-low heat, stirring and squishing the cranberries as they soften. Once thickened (10-15 minutes), taste and add more sugar if needed.
- When the pork is done use two forks to shred it in the crock pot (or you may remove it, but then put it back and mix with the juices!).
- To assemble the sliders, layer a small handful of arugula, pork, slaw, and cranberry sauce on a Dave's Killer Bread Organic Sweet Potato Rock n' Roll.
Keywords: cranberry pulled pork sliders