We are celebrating #appleweek here at The Freshman Cook, and today’s recipe is Crunchy Apple BBQ Pork! This recipe is a great meal to enjoy anytime, but for some reason I think it tastes the best when the air is a little cooler and the leaves are swirling around. The slaw is the star of the show today, with an apple cider reduction as the base for the slaw dressing, and tiny little apple sticks mixed in to the slaw that provide a crisp crunch, making it very memorable!
Thank you to Casabella, Veggie Wash, and Rainier Fruit for the products used in today’s recipe, and Don’t forget to enter our fun giveaway! Click here, and go to the end of the page to enter! There are so many great prizes!!
Thank you to #AppleWeek Sponsors: Rodelle, Dreamfarm, Casabella, Flahavan’s Irish Oatmeal, Pyrex, Chicago Cutlery, Rainier Fruit, and Veggie Wash for providing prizes for #AppleWeek free of charge. These companies also provided the bloggers with samples and product to use for #AppleWeek. All opinions are my own.
Crunchy Apple BBQ Pork (printable recipe at end of page)
Fresh Apple Cider
3 lb Pork Loin (any size will work)
Black Pepper
Minced Garlic
1/2 teaspoon Salt
1/2 teaspoon Crushed Red Pepper
1/4 teaspoon Black Pepper
1Fresh Rainier HoneyCrisp Apple
Slaw Mix
BBQ Sauce
Bakery Style Bun
Preheat oven to 350 degrees.
I love this Veggie Wash. It is all natural and so easy to use! I sprayed it on my apple, before I cut it up for the slaw, then I lightly scrubbed it with this 2 ‘n 1 Veggie Brush from Casabella, and rinsed it off.
Pour a 1/2 gallon jug of apple cider in a 5-6 qt. pan. Bring it to a boil. Let it boil for 30-40 minutes, until it reduces to approx. 1/4th of what you started with. It will become thicker. Let cool.
Place the pork loin in a oven safe pan. Sprinkle pepper and minced garlic over it. Fill pan with a 1-2 inches of water. Cover with foil, place in oven, and cook until the temperature in the center reaches 140 degrees. Remove from oven, remove foil and let pork rest. It will continue to cook until approx. 165 degrees.
Once your cider has cooled, make the sauce for your slaw. In a small bowl mix together, 1cup reduced cider, 1/2 teaspoon salt, 1/2 teaspoon crushed red pepper, and 1/4 teaspoon black pepper. Mix together.
Cut apple in half, then cut each half in to small thin sticks.
Place 2 cups of slaw mix in to a bowl. Add dressing a little at a time, mixing in until you have your desired consistency. Add apple sticks in to slaw mix. Toss slaw a few times to make sure the apples and the mix are covered.
Slice down the pork loin into thin pieces.Place in frying pan heated on medium.
Spread BBQ sauce over the top piece of pork. Let it get hot.
Build your sandwich. Start with the bakery bun. Load on the pork, add the apple slaw, and put the lid on it. Serve with thin slices of fresh apple. (don’t they look like french fries?!)
Thank you for stopping by today! I hope you enjoyed my second of three recipes this week for #appleweek! If you missed my recipe on Monday, you can find my Apple Brickle Mini Tarts w/ an Oatmeal crust right here!
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Find lots of fantastic apple recipes here:
Apple Almond Butter Manchengo Grilled Cheese from A Kitchen Hoor’s Adventures
Apple BBQ Meatballs over Brown Rice from Tip Garden
Apple Butterscotch Crumb Cake from The Crumby Kitchen
Apple Cider Donuts from 4 Sons ‘R’ Us
Apple Coffee Cake from Bear & Bug Eats
Apple & Fig Flatbread with Goat Cheese from Simple and Savory
Apple Oat Quick Bread with Caramel Sauce from The Chef Next Door
Apple Oatmeal Bars from Palatable Pastime
Apple Oatmeal Breakfast Bars from Hezzi-D’s Books and Cooks
Apple & Sausage Stuffing from Girl Abroad
Apple Pie with Oat Crumble Crust from The Redhead Baker
Braised Pork Roast with Apples from A Day in the Life on the Farm
Caramelized Apple Hand Pies from Jolene’s Recipe Journal
Cheesy Apple and Brie Pull Apart Bread from Family Around the Table
Crunchy Apple BBQ Pork from The Freshman Cook
Easy Fried Apples With Cinnamon from Feeding Big
Fresh Apple Dinner Salad from Cooking With Carlee
Lamb Lolipops with Apple Herb Chutney from Culinary Adventures with Camilla
Roasted Beet and Apple Salad from Amy’s Cooking Adventures
Skillet Pork Chops with Apples and Onions from Grumpy’s Honeybunch
Slow Cooker Baked Apples from Jonesin’ for Taste
Sweet and Sour Apple Cabbage Salad from All That’s Jas
Author: The Freshman Cook
- Fresh Apple Cider
- 3 lb Pork Loin (any size will work)
- Black Pepper
- Minced Garlic
- 1/2 teaspoon Salt
- 1/2 teaspoon Crushed Red Pepper
- 1/4 teaspoon Black Pepper
- 1 Fresh Rainier HoneyCrisp Apple
- Slaw Mix
- BBQ Sauce
- Bakery Style Bun
- Preheat oven to 350 degrees.
- Pour a 1/2 gallon jug of apple cider in a 5-6 qt. pan. Bring it to a boil. Let it boil for 30-40 minutes, until it reduces to approx. 1/4th of what you started with. It will become thicker. Let cool.
- Place the pork loin in a oven safe pan. Sprinkle pepper and minced garlic over it. Fill pan with a 1-2 inches of water. Cover with foil, place in oven, and cook until the temperature in the center reaches 140 degrees. Remove from oven, remove foil and let pork rest. It will continue to cook until approx. 165 degrees.
- Once your cider has cooled, make the sauce for your slaw. In a small bowl mix together, 1cup reduced cider, 1/2 teaspoon salt, 1/2 teaspoon crushed red pepper, and 1/4 teaspoon black pepper. Mix together.
- Cut apple in half, then cut each half in to small thin sticks.
- Place 2 cups of slaw mix in to a bowl. Add dressing a little at a time, mixing in until you have your desired consistency. Add apple sticks in to slaw mix. Toss slaw a few times to make sure the apples and the mix are covered.
- Slice down the pork loin into thin pieces.Place in frying pan heated on medium.
- Spread BBQ sauce over the top piece of pork. Let it get hot.
- Build your sandwich. Start with the bakery bun. Load on the pork, add the apple slaw, and put the lid on it. Serve with thin slices of fresh apple. (don’t they look like french fries?!)