The Perfect Pairing: Pork and Apples

Pork and apples go hand in hand, making them a match made in heaven. In this article, we'll explore how to create the perfect pairing of pork and apples, specifically in the form of pool pork sliders with an apple SLO (slaw) on top.

To begin, seasoning is key. The author starts by seasoning both sides of the pork shoulder with a blend of salt, pepper, garlic powder, onion powder, and paprika. This will help bring out the natural flavors of the meat as it cooks. The pot used for cooking contains two large onions that are quartered and sit at the bottom. As the juices from the pork shoulder drip out while it's cooking, the onions will absorb them and become a part of the final dish.

Before making the brazing liquid, it's essential to wash one's hands thoroughly. The author then moves on to create the brazing liquid, which consists of a mixture of apple cider and chicken stock. This liquid is specifically designed to enhance the flavors of the pork shoulder and apples. As the liquid heats up, it becomes bubbly and ready for use.

While the brazing liquid is heating up, the author prepares the ingredients for the apple SLO. These include match carrots, cabbage, tuisin kale, and beautiful apples. The onions from the pot are added to the mixture, along with the apples, to provide a sweet and crunchy texture. To add more flavor to the slaw, the author adds some mayo, Dijon mustard, apple cider vinegar, salt, pepper, and honey. This combination creates a tangy and slightly sweet dressing that complements the pork perfectly.

With the ingredients prepared, the author covers the mixture and puts it in the oven at 300 degrees for several hours. The longer it cooks, the softer and more tender it becomes, making it easier to shred apart. As the pork shoulder cooks low and slow, it begins to shred like butter, soaking up all the juices from the brazing liquid.

Once the pork is cooked, the author turns off the heat and builds the sliders. Toasted pretzel buns are buttered, and pulled pork shoulder is placed at the bottom. A generous amount of braising liquid is poured over the pork, followed by a spoonful of the apple SLO. The bun is then closed, and the slider is ready to be devoured.

The result is nothing short of amazing. The pulled pork melts in your mouth, while the apple SLO provides a sweet and tangy contrast. The pretzel bun serves as the perfect vehicle for this delicious combination, bringing everything together in harmony. With its perfect balance of flavors and textures, this pool pork slider with an apple SLO is sure to become a new favorite dish.

"WEBVTTKind: captionsLanguage: enpork and apples go hand in hand so I am getting started on my pool pork sliders with an apple SLO on top so I'm going to season both sides of my house seasoning that is salt pepper garlic powder onion powder and paprika and this pot right here I have two large onions that I have quartered and that's going to sit at the bottom and so once these juices from the pork shoulder kind of drip out as it Cooks the onions are going to sit in those juices and that's going to be a part of the slice I need to wash my hands before I make my brazing liquid all right so I have my brazing liquid here a little apple cider and chicken stock pork shoulder apples SLO screams the fall so I am going to heat this up a little bit get that brazing liquid bubbling and while that does that I am going to make my Apple slott to go along with those pork sliders I have some match carrots here some cabbages tusin kale and of course beautiful apples so I'm just going to tuck it in tightly and I'm going to Julianne cutting thin strips okay I'm going to now cut my cabbage I have green and purple cabbage and I'm just mixing it up for a little color I have two apples here of course I'm going to cut around the core and I'm going to leave the skin on for a little texture you want to slice that in half and just slice really tight little match stick see just like the carrots so I'm adding apples to this SLO because it's going to add a little bit of sweetness and texture I am going to add my carrots to the Bowl as well so that's carrots cabbage apples and some kale now I'm going to make a simple dressing for this SLO so I've got some mayo a little Dijon mustard bringing in some of that mustard flavor from the pork shoulder a little apple cider vinegar it's all about the apples today and this is going to be a Tangy and a little sweet SLO the sweetness is going to come from the natural sweetness of the apples a little salt and pepper and a little honey to balance out the acidity from the vinegar there we go now I'm going to pour my dressing give it one more mix all right so that's mixed up I'll put that to the side I'm going to cover this and let it sit in the oven it's on 300 for a few hours now the longer this Cooks the softer it gets and the easier it pulls apart my pork shoulder has been in the oven for a few hours now because I've been cooking it low and slow it's shredding like butter oh the pork is going to soak up all of those juices okay all right so I'm going to turn my heat off and build my sliders I have some toasted pretzel buns here and I've buttered them as well I'm going to put my pulled pork shoulder at the bottom on that buttered bun and it's going to soak up all of this brazing liquid take some of that SLO and put it right on top close it off and give it a bite wow that puled pork literally melts in your mouth and then the SLO on top that's a little sweet and it's a little Tangy and then the pretzel bun is just the perfect vehicle for this goodnesspork and apples go hand in hand so I am getting started on my pool pork sliders with an apple SLO on top so I'm going to season both sides of my house seasoning that is salt pepper garlic powder onion powder and paprika and this pot right here I have two large onions that I have quartered and that's going to sit at the bottom and so once these juices from the pork shoulder kind of drip out as it Cooks the onions are going to sit in those juices and that's going to be a part of the slice I need to wash my hands before I make my brazing liquid all right so I have my brazing liquid here a little apple cider and chicken stock pork shoulder apples SLO screams the fall so I am going to heat this up a little bit get that brazing liquid bubbling and while that does that I am going to make my Apple slott to go along with those pork sliders I have some match carrots here some cabbages tusin kale and of course beautiful apples so I'm just going to tuck it in tightly and I'm going to Julianne cutting thin strips okay I'm going to now cut my cabbage I have green and purple cabbage and I'm just mixing it up for a little color I have two apples here of course I'm going to cut around the core and I'm going to leave the skin on for a little texture you want to slice that in half and just slice really tight little match stick see just like the carrots so I'm adding apples to this SLO because it's going to add a little bit of sweetness and texture I am going to add my carrots to the Bowl as well so that's carrots cabbage apples and some kale now I'm going to make a simple dressing for this SLO so I've got some mayo a little Dijon mustard bringing in some of that mustard flavor from the pork shoulder a little apple cider vinegar it's all about the apples today and this is going to be a Tangy and a little sweet SLO the sweetness is going to come from the natural sweetness of the apples a little salt and pepper and a little honey to balance out the acidity from the vinegar there we go now I'm going to pour my dressing give it one more mix all right so that's mixed up I'll put that to the side I'm going to cover this and let it sit in the oven it's on 300 for a few hours now the longer this Cooks the softer it gets and the easier it pulls apart my pork shoulder has been in the oven for a few hours now because I've been cooking it low and slow it's shredding like butter oh the pork is going to soak up all of those juices okay all right so I'm going to turn my heat off and build my sliders I have some toasted pretzel buns here and I've buttered them as well I'm going to put my pulled pork shoulder at the bottom on that buttered bun and it's going to soak up all of this brazing liquid take some of that SLO and put it right on top close it off and give it a bite wow that puled pork literally melts in your mouth and then the SLO on top that's a little sweet and it's a little Tangy and then the pretzel bun is just the perfect vehicle for this goodness\n"