Autumn Apple-Cranberry Pulled Pork Sandwiches

Here the autumn-themed fruits and vegetables work together to redefine a comfort classic. The apples slowly cook down with the cranberries and pork, creating a lot of flavor without a lot of fat. The finished dish gives you and your family a serving of everything you need while still keeping it quick, easy, and budget-friendly.

Also, this recipe would be a great starting point if you’re beginning to experiment with fresh ingredients. If you like a different kind of apple, you already have a different type of cabbage, or whatever modifications you want, try them out! Just remember to keep a balance of sweetness and acidity, with a little bit of a kick.

I personally think this recipe is just perfect for those busy autumn weeknights. It’s super simple to make and cooks for 6-7 hours, so you can easily prep this in the morning or the night before and let it cook all day. If you don’t already have this type of slow cooker, the new ones actually turn off when they’re done and switch to a warming setting, and I absolutely love mine! It saves me so much time and frustration on a super busy day, knowing that my dinner is already taken care of.

Autumn Apple-Cranberry Pulled Pork Sandwiches

Serves 6

2.5 lbs. boneless pork shoulder roast, trimmed

Salt and pepper to taste

3 cups fresh cranberries, or substitute frozen

6 gala apples, cored and sliced

3 tbsp. apple cider vinegar, or substitute white vinegar

2 tbsp. hot paprika

2 tbsp. fig balsamic vinegar, or substitute regular balsamic vinegar

Salt and pepper to taste

3 tbsp. extra virgin olive oil

3 cups red cabbage, thinly sliced

1 cup fresh cilantro leaves

6 oversized buns of your choice

Coat pork in salt and pepper to taste. Place in slow cooker with cranberries, apples, apple cider vinegar, and paprika. Cook on low for 6-7 hours, until tender enough to pull apart. Keeping the pork in the slow cooker and using two forks, gently pull apart pork into the sauce. Let sit until ready to serve.

Combine fig balsamic vinegar and salt and pepper to taste in medium bowl. Slowly whisk in olive oil until emulsified. Add cabbage and cilantro and toss until coated.

Assemble sandwiches piled high with pulled pork and top with red cabbage slaw. Serve immediately.