This tender pulled pork with caramelized onions and apples is the ultimate delicious recipe! Make it into a sandwich or add it to your favourite dinner menu. Either way, your family will love it!
Pulled Pork is one of those tasty meals that can feed a large crowd and doesn’t require a lot of effort. You can even begin preparation the day before which is a bonus. This recipe I decided to make caramelized onions and apples with a gravy from the reserved liquid from the cooked pork. I have to admit, it was tender, juicy and so flavourful!
The gravy not only adds more flavour to the pork but it also tenderizes the meat. To accompany this pork sandwich is the caramelized onions, apples and the Creamy Coleslaw recipe that adds enough crunch and texture, along with a sweet yet tangy flavour.
INGREDIENTS
Pork:
- pork shoulder: is what I like to use for this recipe, it has more marbling and tender than other cuts; other option is picnic roast
- onion
- gala apples or honey crisp, granny smith, courtland are just to name a few
- apple cider vinegar
- brandy is optional
Rub:
- smoked paprika
- garlic powder
- onion powder
- cayenne pepper
- brown sugar
- salt and pepper
Gravy:
- starch: cornstarch, arrowroot or tapicoa flour
- chicken broth
HOW TO MAKE THIS RECIPE
In a small bowl, mix the paprika, garlic powder, onion powder, cayenne pepper (if using), brown sugar, salt, and black pepper. Remove any excess fat from the roast. Drizzle with olive oil over the roast and in the pot and add the rub spice blend all over the pork roast. Allow the roast to sit for a minimum of one hour or overnight in the refrigerator, covered.
Remove the pork roast from the refrigerator and allow to sit at room temperature for 20-30 minutes. Place the onions and apples under and around the roast, then pour in the apple cider, water and brandy if using around the roast.
Place the roast in the oven for 1 hour without a lid. Reduce the heat to 300℉ and cook for another 2½-3 hours with lid on. Remove from the oven and test the roast with a fork and if it pull apart easily, it’s done! Allow to rest on the cutting board, cover with foil.
To make the gravy, take the reserved liquid and pour into a small sauce pot, using a strainer to catch the caramelized onions and apple slices. Add about 1/4- 1/2 of chicken broth if there isn’t enough reserved liquid. Mix together the starch and water, bring the liquid to a low boil and add the starch. Allow it to boil for 2 minutes until it thickens. Add the gravy to the shredded meat and carefully mix in.
The gravy made from the reserved liquid has a blend of flavours that really makes this pulled pork recipe special! The caramelized gala apples and onions adds a lovely sweetness to the pork. This rub not only gives this recipe a pungent flavour but take a look at the crispy edges….they tastes so darn good!
To serve, add some shredded pork to a hamburger/brioche/pretzel bun, add the caramelized onions, and a large spoonful of the coleslaw, and place the other half of the bun on top. Serve with veggies, avocado or sweet potato fries. Enjoy!!
Try this pulled pork with homemade fries, goat cheese, scallions with fresh parsley. If you like add a few slices of avocado as a healthy option. However, you decided to serve this pulled pork, you will go back for seconds!!
STORE this pulled pork in the refrigerator for up to 3-4 days in a sealed container. For any leftovers, place them in the freezer safe container for up to 3-4 months.
Easy Oven Pulled Pork Recipe
Equipment
- Cast iron pot or Dutch oven
Ingredients
Pork Roast:
- 2½ lb boneless pork shoulder
- drizzle with olive oil
- 1 large onion, sliced
- 2 gala apples, sliced
- 1/4 cup apple cider vinegar
- 1/4 cup water
- splash of brandy (optional)
Rub:
- 1 tbsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1/4 tsp cayenne pepper (optional)
- 2 tsp brown sugar
- 1 tbsp Himalayan salt
- 1 tsp black pepper
Gravy:
- 2 tbsp tapioca flour/arrowroot flour/corn starch
- 1 tbsp water
- remaining liquid from the roast
- ¼-½ cups chicken broth if needed
Sides:
- homemade coleslaw
- onion or regular hamburger bun
- homemade sweet potato fries
- homemade Yukon gold fries
- goat cheese
- scallions and parsley
Instructions
- Preheat oven to 400°F.
- In a small bowl, mix the paprika, garlic powder, onion powder, cayenne pepper (if using), brown sugar, salt, and black pepper. Remove any excess fat from the roast. Drizzle with olive oil over the roast and in the pot and add the rub spice blend all over the pork roast. Allow the roast to sit for a minimum of one hour or overnight in the refrigerator, covered.
- Remove the pork roast from the refrigerator and allow to sit at room temperature for 20-30 minutes. Place the onions and apples under and around the roast, then pour in the apple cider, water and brandy if using around the roast.
- Place the roast in the oven for 1 hour without a lid. Reduce the heat to 300℉ and cook for another 2½-3 hours with lid on. Remove from the oven and test the roast with a fork and if it pull apart easily, it's done! Allow to rest on the cutting board, cover with foil.
- To make the gravy, take the reserved liquid and pour into a small sauce pot, using a strainer to catch the caramelized onions and apple slices. Add about 1/4- 1/2 of chicken broth if there isn't enough reserved liquid. Mix together the starch and water, bring the liquid to a low boil and add the starch. Allow it to boil for 2 minutes until it thickens. Add the gravy to the shredded meat and carefully mix in.
- To serve, add some shredded pork to a hamburger/brioche/pretzel bun, add the caramelized onions, and a large spoonful of the coleslaw, and place the other half of the bun on top. Serve with veggies, avocado, Yukon gold fries or sweet potato fries. Enjoy!!
