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Pulled Pork Sandwich with Spicy Apple Chutney

The Primal Belle

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Serves 2

For the pork

1 lb pork shoulder (you’ll probably have leftovers)

Salt  and pepper

For the tostone buns

1 large green plantain

Garlic salt to taste

For the chutney

1 Fuji or other red apple, roughly chopped

1 ½ cups water

½ tsp red pepper flakes

For the slaw

1 heaping cup of sliced green cabbage

1 Tbsp compliant mayo

1 tsp golden or white balsamic vinegar

For the guacamole

1 mashed avocado

Garlic salt to taste

Pepper to taste

Lime juice to taste

For the BBQ sauce

1 6 oz can of tomato paste

1/8 cup of balsamic vinegar (I use the Grand Reserve brand for the best flavor and consistency)

1 tsp compliant Liquid Smoke

1 tsp compliant Dijon mustard

1 tsp coconut aminos

½ tsp dried onion flakes

¼ tsp garlic salt

2 tsp grape juice

Pork instructions

First, put your pork shoulder in a cockpot, liberally sprinkle salt and pepper, set to low and cook for at least 8 hours.  When done, shred with two forks.

Tostone instructions

See recipe here (link to my website post)

Chutney instructions

In a saucepan, combine apple, water and red pepper and bring to a boil, then reduce to medium heat. When the apple becomes tender, mash with a potato masher and continue to let it reduce down until the water is gone and chutney is thick and chunky.

Slaw instructions

In a small bowl, combine your mayo and vinegar  and whisk. Add your slaw and toss. If it seems a little too “wet” add a bit more sliced cabbage.

BBQ sauce instructions

Combine all ingredients in a small bowl and whisk together. Tweak individual ingredients to your preferred taste.

For the finale, layer the pork, chutney, guac, slaw and BBQ sauce between the tostones and enjoy!


From my website: http://theprimalbelle.com/?p=471

pulled pork sandwich with spicy apple chutney.jpg

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