Slow Cooker Dill Bread
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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.
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
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
Lunch, sandwich, coleslaw, apple, pork, slow cook
Create the ultimate sandwich with this tender pulled pork and apple slaw recipe.