About this recipe:Pork fillet slow-cooked in cider is simply delicious served in a roll and topped with a sweet, tangy apple and onion combination.
3 (330ml) bottles of cider
2 tablespoons brown sugar
1kg pork fillet
1 large onion, cut into strips
100g brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon onion granules
salt and freshly ground black pepper to taste
2 large Granny Smith apples - peeled, cored, and sliced
6 rolls or baps, split
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Method Prep:10min › Cook:6hr › Ready in:6hr10min
Combine cider and 2 tablespoons brown sugar in a slow cooker; mix until dissolved. Add pork fillet.
Cook pork on Low until very tender, about 6 hours. Shred pork with a fork.
About 20 minutes before the pork is finished, melt butter in a large pan over medium-low heat; cook and stir onions until softened and browned, about 10 minutes.
Combine 100g brown sugar, cinnamon and onion granules; season with salt and pepper. Stir sliced apples and sugar-cinnamon mixture into cooked onion. Cover and cook until apples are tender and sauce has thickened, about 10 minutes more.
Serve shredded pork topped with apple-onion mixture in rolls.