Yesterday was officially the first day of fall, and I felt it! I was so cold that I had to wear socks and a sweater for the first time in months– and although I don’t love cold weather, and layering up myself and three kids, I do think autumn is the most beautiful, cosy and delicious season. I keep dreaming about warm drinks, pot pies, soups and stews with home made bread, pumpkin donuts, halloween themed cupcakes, apples and cinnamon flavored everything. There’s just something so cosy about fall– snuggling up under fluffy blankets with the fam. while watching a fun show at the end of a long day, while the rain pours down outside. So, for me, this season is all about those cosy, comfort classics, {and probably the need to start working out!} 

I thought I would kick it off with a family fave– BBQ Pulled Pork Sliders. My son will devour anything with BBQ sauce, but this is one of those recipes that the adults love just as much as the kids, so it’s a win, and it can be made with little to no effort in the crock-pot, so it’s even more of a win! I have tried so. many. different pulled pork crock pot recipes, but this one is my all time fave. because it has the right balance of sweet, salty, and smoky flavors, and with the bright, zesty, beautiful apple salad alongside it, it just takes it to a new level. I love this recipe, and this season! I hope you do too, and that you check back for many more!

Smokey Pork Sliders with Apple & Microgreens Salad

Serves: 6

Ingredients

For the BBQ Sauce
{Recipe adapted from Gordon Ramsay}

• Olive oil, for frying
• 2 small onions, diced
• 6 tsp lazy garlic
• Sea salt and freshly ground black pepper
• 2 Tbsp brown sugar
• 2 tsp smoked paprika
• 2 tbsp cider vinegar
• 4 tsp Worcestershire sauce
• 12 Tbsp tomato ketchup

For the Pork
{Recipe adapted from Lauren Greutman}

• 2.5 lbs. boneless pork loin
• 1/2 onion, diced
• 1 Tbsp paprika
• 1 tsp black pepper
• 2 tsp salt
• 1/2 cup water
• 3 tsp lazy garlic
• 16 oz. BBQ sauce, bottled or home-made:

For the Salad:

• 1 sweet apple, e.g. pink lady, julienned {or cut into matchsticks}
• 1 small package microgreens
• juice and zest of 1/2 lemon
• olive oil
• Sea Salt and ground black pepper
• Artisan Rolls to Serve

Instructions

1. Make the BBQ sauce: Add 1-2 tsp olive oil to a pan over medium-high heat, add the onion and garlic and fry until softened, about 5 minutes.
2. Add the remaining ingredients: sea salt and pepper, brown sugar, paprika, cider vinegar, Worcestershire sauce and tomato ketchup, stir to combine and then blend until smooth
3. Make the Pork: Add the pork loin, onion, paprika, black pepper, salt, water, garlic and half the BBQ sauce to a crock pot, and cook on medium for 6 hours, or low for 8-10 hours. Shred, or slice.
4. For the Salad: Combine the julienned apple, Microgreens, lemon and zest, and olive oil in a medium sized serving bowl, toss and season with a sprinkle of sea salt and freshly ground black pepper.
5. To assemble: Slice the rolls in half lengthways, place the pulled pork onto one half, spoon some sauce on top, and replace the other half of the roll. Serve with the Microgreens salad on the side, or in the roll.

Notes

<3 Sarah