Pulled Pork Sandwiches made with Maple Buns and Coleslaw Salad

Pulled Pork with Apple Cider Vinegar Crock Pot Style

* Pork Shoulder Roast, bone in for more flavor, mine didn’t have a bone in it and it turned out fine. If you want less fat cut off visible fat and simmer Pork Roast in stock pot and cover the roast with water for about 1 hour. Then drain off water and place in Crock Pot and Salt and Pepper and add the following:

*1 onion, diced
*2 cloves Garlic, minced or use garlic press
*1 Carrot, diced
*2 sticks of celery, finely diced
*1/2 teaspoon Red Pepper Flakes
*3/4 cup Apple Cider Vinegar
*1/4 cup White Wine Vinegar
* 2 tablespoons Brown Sugar
*3 tablespoons of Tomato Paste
*4 tablespoons Molasses
* 2 teaspoons Mustard Powder
*1/4 teaspoon of ground Turmeric
*3 cups chicken stock
*1 1/2 teaspoons Garlic Chili Sauce

Thickening: This is for juices after cooking if you need the sauce to be thicker mix 2 tablespoons Corn Flour 4 tablespoons Cold water and mix into the above Sauce. (Optional)

Cook in Crock Pot according to your Crock Pot directions, I cooked mine about 5-6 hours on High, but if you are not going to be home cook on low to medium for 6-8 hours. If your roast is frozen adjust cooking time according to your Crock Pot instructions.

Recipe adapted from here and I also like the coleslaw recipe.

Maple Buns

Dry ingredients:

* 2 – 3 cups Bread Flour, careful not to add to much flour the dough should be smooth and soft
*1 1/2 cups White Whole Wheat Flour
*1/4 cup Granulated Sugar
*1/2 cup Light Brown Sugar
*1/4 teaspoon Sea Salt

In a mixing bowl add the dry ingredients.

Leavening Agent:

*1 1/2 tablespoon Yeast
*1/4 cup warm Water, about 102 * – 105* F.
*1/8 teaspoon Granulated Sugar

Place above leavening ingredients in a small glass bowl or measuring cup, set aside to get bubbly.

Liquid ingredients:

*3/4 cup plus 2 tablespoon Almond Milk or reconstituted Dry Milk or Milk, you can also scald the milk it can help with the rising of the bread, I left out this step of scalding the milk.
*1 large Egg, lightly beaten
*3 tablespoons Light Olive Oil
*2 1/2 teaspoon Maple Extract

Whisk together the liquid ingredients in a glass bowl.

**Add a 1/4 cup of the flour mixture to leavening agent to coat the yeast before it comes in contact with the Oil. Then combine all the above ingredients in the mixing bowl or in Kitchen Aid or Bread Mixer that you have, mix on 2 – 3 speed for about 7 minutes (You can knead the dough by hand 7-8 Minutes.) or until smooth and soft.

Take the dough and form into a ball, place in a greased bowl and allow dough to rise for 1 hour or until double in size and cover with a damp Flour Sack Towel.

After rising cut off pieces of dough shape into desired shape and size and place on Half Baking sheet (cookie sheet) cover and let rise again another 30-60 minutes.

Bake at 350* F. For 14-18 minutes, brush on the maple butter glaze after they have baked for 10 minutes. See the Maple Butter Glaze recipe below.

I made 16 rolls.

Recipe adapted from thekneadforspeed

Make the size of roll dough you want for rolls and make them all the same size or you can weigh each ball of dough for more exact size.

Maple Butter Glaze:

*2 tablespoons Butter melted
*1 1/2 teaspoon Maple Extract

After rolls have been in the oven for 10 minutes, open oven and brush on Glaze. Continue to Bake until Done. (About 8 more minutes depending on the size of your rolls).

Coleslaw Salad

*1 16 ounce bag Cabbage Coleslaw Salad
*1 – 2 grated Carrots
*1 tablespoon grated Onion
*1-2 teaspoon Celery Seed

Dressing

*1/2 cup Greek Yogurt
*1/2 cup Olive Oil Mayonnaise
*2 tablespoons Dijon Mustard
*2 tablespoon Apple Cider Vinegar
*2 tablespoons Sugar, I used 2 packets Splenda
*1/2 teaspoon Sea Salt

Mix all dressing ingredients until smooth and add to the cabbage mixture.

Recipe adapted from ourbestbites