Tender, sweet, slow cooked pork makes a perfect pairing with sweet and tangy caramelized apples and onion. A perfect fall sandwich.
- 3 (12 fluid ounce) bottles hard apple cider
- ¼ cup brown sugar
- 1 (2 pound) pork tenderloin
- ½ cup butter
- 1 large onion, cut into strips
- ½ cup brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon onion powder
- salt and ground black pepper to taste
- 2 large Granny Smith apples – peeled, cored, and sliced
- 6 hard rolls, split
- Combine hard apple cider and 1/4 cup brown sugar in a slow cooker; mix until dissolved. Add pork tenderloin.
- Cook tenderloin on Low until very tender, about 6 hours. Shred pork with a fork.
- About 20 minutes for the pork is finished, melt butter in a large skillet over medium-low heat; cook and stir onion until well browned, about 10 minutes.
- Combine 1/2 cup brown sugar, cinnamon, and onion powder; season with salt and pepper. Stir apples and sugar mixture into cooked onion. Cover and cook until apples are tender and sauce has thickened, about 10 minutes more.
- Spoon pork and apple-onion sauce over rolls to serve.