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Recipe Instructions

Heat 1/2 the oil in a large frying pan over medium heat. Add onion. Cook, stirring occasionally, for 5 minutes or until softened. Add garlic, fennel and cumin. Cook for 1 minute or until fragrant. Transfer to the bowl of a 5.5-litre slow cooker. Reserve 1 tablespoon cider. Add remaining cider to slow cooker with sugar and stock. Stir to combine.

Heat remaining oil in pan over medium-high heat. Add pork. Cook, turning, for 5 minutes or until browned. Transfer to slow cooker. Cover with lid. Cook on low for 6 to 8 hours (or on high for 4 hours).

Using 2 forks, roughly shred pork. Combine aioli, lemon juice and reserved cider in large bowl. Add apple, walnuts, green onion and dill. Season well with salt and pepper. Toss to combine.

Place 1/2 the bread slices on a flat surfaceTop. with pork and apple slaw. Sandwich with remaining bread slices. Serve.

Recipe Ingredient

18.20 gm extra virgin olive oil

1 small brown onion, finely chopped

2 garlic cloves, crushed

1 tsp fennel seeds

2.50 gm ground cumin

330ml bottle crushed apple cider

32.00 gm brown sugar

168.30 gm chicken style liquid stock

1.2kg boneless pork shoulder, rind removed

123.75 gm whole-egg aioli

10.60 gm lemon juice

2 Gala apples, peeled, cored, cut into matchsticks

18.40 gm chopped walnuts

2 green onions, thinly sliced

20.00 ml chopped fresh dill

12 thick slices rye sourdough bread

Cook Time


Prep Time


Total Time



172.91 calories

38.1 grams fat

9.3 grams saturated fat

52.7 grams carbohydrates

19.7 grams sugar

40.5 grams protein

137.8 milligrams cholesterol

625.2 milligrams sodium



Recipe Category



Lunch, sandwich, coleslaw, apple, pork, slow cook


Create the ultimate sandwich with this tender pulled pork and apple slaw recipe.

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