whoareya
Well-known member
Did a pork shoulder yesterday and my wife said she would like to try apple sauce on her pulled pork, never done it before with apple sauce & it works really well unsurprisingly and easy enough to make your own and is just delicious. I normally mix in just the pork juices back into the pork from letting it rest after pulling and serve it with a coleslaw but thought I would try this easy to make vinegar sauce for it as well and once again it tasted pretty good.
The apple sauce I made in the Instant Pot which allowed me to pressure cook it but no reason it couldn't be made in slow cooker or over the hob allowing more time for the apples to soften. After doing some reading it seems not just one variety of apple works best but a mixture of sweet and tart apples.
I used
2 Golden Delicious, 2 Granny Smiths & 1 Pink Lady Apple
3/4 Cup Of Water
1 tbsp Lemon Juice
1 tbsp of Sugar
Pressure cooked it for 8 minutes and allowed natural release. If doing in saucepan or slow cooker just cook them down to baby food type consistency, give it a quick press with potato masher is you still like a few lumps in it or stick it in the blender once cooled if you like it really smooth.
It can then either be served cold or reheated to serve with the pulled pork if it has been made beforehand
It makes quite a bit even with just five apples, plenty for the 8 cobs I did and enough leftover to freeze or make an apple crumble as we have, if I'd thought about it could have done the crumble on the smoker alongside the pulled pork, but next time will.
Vinegar Sauce
The apple sauce I made in the Instant Pot which allowed me to pressure cook it but no reason it couldn't be made in slow cooker or over the hob allowing more time for the apples to soften. After doing some reading it seems not just one variety of apple works best but a mixture of sweet and tart apples.
I used
2 Golden Delicious, 2 Granny Smiths & 1 Pink Lady Apple
3/4 Cup Of Water
1 tbsp Lemon Juice
1 tbsp of Sugar
Pressure cooked it for 8 minutes and allowed natural release. If doing in saucepan or slow cooker just cook them down to baby food type consistency, give it a quick press with potato masher is you still like a few lumps in it or stick it in the blender once cooled if you like it really smooth.
It can then either be served cold or reheated to serve with the pulled pork if it has been made beforehand
It makes quite a bit even with just five apples, plenty for the 8 cobs I did and enough leftover to freeze or make an apple crumble as we have, if I'd thought about it could have done the crumble on the smoker alongside the pulled pork, but next time will.
Vinegar Sauce
- 200ml apple cider vinegar
- 2 tablespoons dark brown sugar
- 1 tablespoon ketchup
- ½ tsp cayenne pepper
- 1 teaspoon of red pepper flakes
- 1 teaspoon of ground pepper
- 1 teaspoon salt
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