Double Apple Pork Shoulder

Sliders! and Brussel Sprouts!! Did I lose you there? I hope not because the brussel sprouts aren't even here yet- now it's all about a roasted pork shoulder and sliders!

This recipe clearly necessitates some planning as it needs 5 hours in the oven, but it is super simple and if you can think to throw this in the oven while making dinner on a Tuesday- you can eat for the rest of the week.

And that salad on the side? It's an adaptation from one of my favorite shops in Brooklyn- Radish. I loved the idea behind their Raw Brussel Sprout Salad with Pomegranate Seeds and Walnuts and so I kinda kicked it up a few notches and made a better version ifIdosaysomyself. It was so good, we had it for Thanksgiving too.



Double Apple Pork Shoulder Sliders
Adapted from whatkatieate.blogspot.com
If you don't have Pickled-Candied Apples, try getting your hands on some pomegranate molasses.

For the Pork Shoulder

• 4 pound pork shoulder
• 6 tbls maple syrup
• 1 jar Pickled-Candied Apple with Star Anise
• 2 tbl whiskey
• 2 tbl soy sauce

Combine the wet ingredients and massage it into the pork. Place the shoulder into an oven dish and bake at 275 degree for about 5 hours or until the pork can easily be pulled apart. Pull the pork apart with 2 forks.

For the Sliders

• mini slider buns
• Roasted Apple Butter
• Dijonnaise (or combine some Dijon Mustard with Mayo to make your own)

Toast your buns under a broiler for about 2 minutes. Do not look away! Slather about 1 tsp of Dijonnaise on one side of your bun and slather maybe 2 tsp of Apple Butter on the other side. Pile on as much of the pulled pork shoulder as you can manage and secure everything between the two buns. Use toothpicks if necessary. 

APPLE BUTTER + PULLED PORK = YUM