Slow Cooked BBQ Maple Pulled Pork Sandwiches with Pickled Apples & Arugula

Ingredients:

For the pulled pork sandwiches:

4 lb boneless pork shoulder or picnic roast
3 Tbsp olive oil
3 cloves of garlic, minced
1 large onion, diced
1/2 cup maple syrup
1/4 cup apple cider vinegar
1/4 cup BBQ sauce
1/2 cup pumpkin beer
1 tsp paprika
1 tsp cumin
2 tsp salt
2 Tbsp cornstarch
Your favorite rolls or buns

For the pickled apples and arugula:

1 apple sliced into matchsticks
1 cup fresh arugula
Apple cider vinegar
Dash of cinnamon

Directions:

Rub all sides of pork roast with paprika, cumin and salt. In a large skillet or Dutch oven, heat olive oil and brown pork on all sides. Place meat in slow cooker. Top with onion and garlic. In a bowl, mix maple syrup, apple cider vinegar, BBQ sauce and beer. Pour over pork. Cook on low for 6-7 hours.

While the meat is cooking, add apples and arugula to a bowl. Pour enough apple cider vinegar on top to submerge and mix in a dash of cinnamon. Cover and place in the fridge to marinate.

You’ll know your pork is ready when it falls apart easily. Remove meat from slow cooker and shred into small pieces. Add remaining liquid to a saucepan and stir on medium heat until bubbly. Mix in cornstarch to thicken. Add sauce back in with shredded pork.

Assemble sandwiches with pork on your favorite roll or bun. Top with apples and arugula. Enjoy!