Southwestern Chicken Skewers/#BBQWEEK

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This post is sponsored in conjunction with #BBQWeek. The sponsors Rainier Foods and Intensity Academy generously provided samples to participants to aid in the creation of the #BBQWeek recipes and prize packages to give away to the readers.  However, all opinions are mine alone.

Thank you for joining me to celebrate #BBQWeek! This week I am joining in with some fellow bloggers to bring you an incredible, fun week filled with tasty ideas for hosting BBQ's, picnics, and backyard parties! I hope you enjoy all the ideas and find lots of recipes that you can't wait to try! There are also giveaways, so don't forget to enter at the end of this post!  These tasty 

I am starting off #BBQWEEK with a main dish- Southwestern Chicken Skewers! These yummy chicken skewers are great for any type of get together, such as a neighborhood BBQ, a work celebration, a camping trip or a family dinner. Just add fun!

These skewers can be completely prepped in the kitchen and then taken to the grill. Cut and skewer ahead of time, season and brush with sauce and refrigerate until it is "grill time"! Easy to prep, simple to cook, so good to eat!

Southwestern Chicken Skewers

(printable recipe at end of  page)

(recipe makes enough food for 6 skewers)

1/2 pound raw Chicken Breast

1 bottle Southwest Chipotle Seasoning

1 each red, orange, yellow peppers

1 Plum Tomato

1 medium White Onion

1 white Corn on the Cob

Skewers 

Cut the chicken breast into pieces like above. These will be easy to place on the skewer and will cook evenly. 

These chicken breast pieces are going to taste fantastic!

Sprinkle the chicken pieces with the southwest chipotle seasoning. There is no set amount of seasoning to use. If you like your chicken spicy, use more, if not, use less. Set the chicken pieces aside until the rest of the ingredients are chopped and ready to be skewered.

Before you chop the peppers into bite size pieces, they must be prepared: 

* Rinse with cold water, to remove any dirt on the outside of the pepper.

*Cut the stem off of the pepper.

*Remove any of the white membrane. If you like your peppers on the hot side, leave it in.

*Wash the peppers inside and out, by running cold water into them, then pat dry.

Cut the peppers into pieces that will fit on your skewers. They should be big enough that the skewer can pierce the piece of pepper twice to hold it securely.

Chop the tomatoes into chunks and set aside.  When chopping the tomatoes, cut them thicker than a normal slice of tomato. You want them to be sturdy enough to stay safely on the skewer. 

Peel the onion, then chop it into 4 pieces. I used two pieces of onion each time I placed the onion on the skewers. The two pieces together give the onion pieces some depth, making the skewer look full, and your final presentation will look fantastic.

Shuck the corn cob, and clean up the corn, then chop the corn cob into approx. 6-7 pieces, depending on the size of the cob. I found that the best size is 5 or 6 corn kernels high. Cut the corn with a sharp knife into the pieces.

Start building the skewers, placing the corn as the nucleus of the skewer, so each side of the corn is built identical. The skewers can be built earlier in the day that you plan to grill as long as you refrigerate until grill time.

Grill the skewers over the hot flame, on medium heat, turning as needed to prevent burning. Your skewers will be done as the chicken and the vegetables begin to look like the above picture. Always check your largest piece of chicken by cutting with a knife in the thickest spot to make sure it is thoroughly cooked. 

Thank you for stopping by today! I hope you like reading about these amazing Southwestern Chicken Skewers and you decide to try them. You will love them!

Take a look at all the other #BBQWEEK food bloggers who are participating today, and check out their fun and tasty recipes. They all look amazing, giving you a lot of inspiration for summer meals, cookouts, and get togethers!

Monday #BBQWeek Recipes

Starters and Sides

• Bacon Cheddar Jalapenos from Jolene's Recipe Journal
• Lemon-Garlic Roasted Potato Salad from A Little Fish in the Kitchen
• Spicy Hummus Dip from Art of Natural Living

Main Dishes

• Barbecue Pork Burgers from A Kitchen Hoor's Adventures
• Beef Kafta from A Day in the Life on the Farm
• Chai Teriyaki Shrimp Salad from Cindy's Recipes and Writings
• Double Smoked Ham from Palatable Pastime
• Grilled Glazed Blackberry Chicken from Blogghetti
• Grilled Kale Salad with Grilled Croutons and Garlic Dressing from Karen's Kitchen Stories
• Grilled Zesty Greek Chicken from Cheese Curd In Paradise
• Jalapeno-Marinated Pork Kabobs from Sweet Beginnings
• Margarita Grilled Shrimp from Jen Around the World
• Smoked Burgers with Spicy Garlic Aioli from The Spiffy Cookie
• Southwest Chicken Skewers from The Freshman Cook
• Sweet and Spicy Chicken and Pineapple Skewers from Hezzi-D's Books and Cooks

Here is your printable recipe:

This post is sponsored in conjunction with #BBQWeek. The sponsors, Rainier Foods and Intensity Academy, generously provided samples to participants to aid in the creation of the #BBQWeek recipes and prize packages to give away to the eaders. However, all opinions are mine alone.

Thank you #BBQWeek sponsors Saucy Queen and Rainier Foods for donating the prizes for this event.  The #BBQWeek giveaway is open to U.S. residents, age 18 & up.  All entries for the winner are checked and verified. By entering you give the right to use your name and likeness.  The number of entries received determines the odds of winning.

Two (2) winners are selected at random from entries received. The prize packages are fulfilled by and sent directly from the giveaway sponsors.  #BBQWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household are not eligible to enter or win the giveaway.  No purchase necessary.  Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #BBQWeek posts or entries.

a Rafflecopter giveaway

Welcome to the third annual #BBQWeek hosted by A Kitchen Hoor’s Adventures. We are excited to have 15 bloggers sharing over 50 recipes this week as we head toward grilling season. The amazing sponsors have donated some great prizes for the #BBQWeek giveaway. The giveaway is below, but make sure to read about the prize packages and our generous sponsors!

Intensity Academy Saucy Queen Prize Package

The Intensity Academy Saucy Queen has competed in the fiery food industry for over 15 years. Her all-natural gourmet hot sauces have more than 55 national awards. In 2019, the Saucy Queen earned the Tampa Bay Businesswoman of the Year in Manufacturing, Business Leader’s Woman Extraordinaire and Working Women of Tampa Bay’s! Not only does she sell amazing sauces, spice mixes, and dips, but she has anchored her career in service and non-profit organizations and helping local companies take their products from recipe to store shelves.

A prize package of 4 popular sauces:

• Carrot Karma – A mild hot sauce made from a blend of carrots, habaneros, and a touch of lime.
• Garlic Goodness – An essential garlic hot sauce! Each batch contains over 100 pounds of slow roasted garlic.
• Honey Hype – A blend of crystalized honey natural rub. The crystalized honey melts perfectly over meats and veggies.
• Chai Sweet Chili – A light sauce made with peppers and organic Chai tea that won the 2012 Golden Chile award.

Rainier Foods Prize Package

Life's too short for boring food, spice it up with Rainier Foods. Rainier Foods is a family company located in the shadow of Mt. Rainier. They have a dedication to provide premium quality food products. Rainier Foods can source the best ingredients available to help you create delicious meals which sets them apart from other companies. All their products are made locally ensuring their products are the best that the Pacific Northwest has to offer. A portion of all sales are donated to the Washington National Park Fund.

A prize package of a meat thermometer and trio of spice mixes:

• Meater+ wire-free meat thermometer – monitor your cooking from a phone or tablet. Monitors internal and ambient temperature at the same time.
• The Essentials Seasoning – Salt, garlic, and pepper are the essentials of most seasonings. Three different types of sea salt blend with garlic and pepper in this delicious seasoning.
• Smoky Honey Seasoning & Rub – Made with Pacific Northwest clover honey, Cherrywood Smoked Sea Salt, and Smoked Paprika. This seasoning blend creates a deliciously sticky and sweet flavor on anything you grill.
• Gochu (Go-Choo) Seasoning & Rub – Gochugaru Chilis combine with sea salt and pepper along with a few other spices makes this blend unique adding an unmatchable flavor profile to everything you cook.

Grilled Pork Loin / #FromOurDinnerTable

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One of my favorite ways to cook in the summer, and occasionally in the winter, is on the grill. Even with the excessive heat, I love to BBQ several times a week. The  aroma of the food on the grill is both comforting and enticing. So, I am excited to be participating with a group of food bloggers to showcase foods that are great for grilling!

Today I made a simple Southwestern Grilled Pork Loin. It is rubbed with a couple spices and a store bought marinade, placed on the grill, and let the grill do it's job! You are going to love it!

Grilled Southwestern Pork Loin Sandwiches

(makes approx 7-8 sandwiches)

(printable recipe at end of page)

4 Pork Tenderloins (approx, 2 lbs each)

Black Pepper-sprinkled liberally 

1 tablespoon Garlic Powder

1/4 cup Carne Asada Marinade

Frozen Corn Niblets

Onion Slices

Buns

Preheat the grill on medium high. Place the pork loins in a bowl. Sprinkle them with garlic powder, black pepper, and marinade. Rub the mix on the pork until they are covered.

Wrap each piece of pork in aluminum foil. Place on the grill. I cooked the pork at 350 degrees, for 7 minutes with the foil left on the pork.

I added a small pouch of frozen corn and some onion slices to the grill. I love onions on almost everything, and I think they always improve the flavor of pork. Drop a medium slice of butter on top.

Close the packet up and add the pouch of corn to the grill. Bring the internal temperature of the pork up to 140 degrees. 

Once the temperature gets to 140 degrees, remove the foil and place the loins back on the grill and continue to cook until they reach 145 degrees.

Remove pork from the grill. You want your pork to be juicy and tender. Let the pork rest on a cutting board or plate for about 15 minutes. The residual heat will continue to cook the loin, helping the juices to settle and creating an amazing, incredible flavor. Slice the pork into thin slices for your sandwiches. 

Drizzle some marinade over the pork slices, and add some onions from your veggie pack. Enjoy this incredibly tasty pork tenderloin sandwich!

Thank you for joining me today! I am so happy that you stopped by. For more ideas for grilled foods, please check out the recipes below from my blogging friends. They all sound amazing!

Get More Great Grilling Recipes:

• Bacon and Swiss Grilled Chicken Sandwich from Family Around the Table
• Grilled Chicken White Pizza from That Recipe
• Grilled Cilantro Lime Paneer from Magical Ingredients
• Grilled Garlic Parmesan Potato Packets from Hezzi-D’s Books and Cooks
• Grilled Pork Loin from The Freshman Cook
• No Marinade Shish Kabobs from Art of Natural Living
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, follow our Pinterest board, too!

                                 

grilled food, pork loin, sandwiches, onions, lunch,

lunch, dinner, snacks, holiday food, summer food, picnics, backyard bbq,

BBQ

Yield: 1-100

Author: The Freshman Cook

Grilled Pork Loin Sandwich

This Grilled Pork Loin Sandwich is easy to make using pork loin and cooking it on the grill. The flavors are amazing, and it comes together quickly.

Ingredients

Grilled Pork Loin Sandwich

• 4 Pork Tenderloins (approx, 2 lbs each)
• Black Pepper-sprinkled liberally
• 1 tablespoon Garlic Powder
• 1/4 cup Carne Asada Marinade
• Frozen Corn Niblets
• Onion Slices
• Buns

Instructions

1. Preheat the grill on medium high. Place the pork loins in a bowl. Sprinkle them with garlic powder, black pepper, and marinade. Rub the mix on the pork until they are covered.
2. Wrap each piece of pork in aluminum foil. Place on the grill. I cooked the pork at 350 degrees, for 7 minutes with the foil left on the pork.
3. I added a small pouch of frozen corn and some onion slices to the grill. I love onions on almost everything, and I think they always improve the flavor of pork. Drop a medium slice of butter on top.
4. Close the packet up and add the pouch of corn to the grill. Bring the internal temperature of the pork up to 140 degrees.
5. Once the temperature gets to 140 degrees, remove the foil and place the loins back on the grill and continue to cook until they reach 145 degrees.
6. Remove pork from the grill. You want your pork to be juicy and tender. Let the pork rest on a cutting board or plate for about 15 minutes. The residual heat will continue to cook the loin, helping the juices to settle and creating an amazing, incredible flavor. Slice the pork into thin slices for your sandwiches.
7. Drizzle some marinade over the pork slices, and add some onions from your veggie pack. Enjoy this incredibly tasty pork tenderloin sandwich!

https://www.thefreshmancook.com/2021/07/grilled-pork-loin-fromourdinnertable.html

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Tag @thefreshmancook on instagram and hashtag it #Grilled Pork Loin Sandwich

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Pull Apart North Carolina BBQ Sliders / #SundaySupper

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Pull Apart Sliders are pretty new on the culinary scene, and if you haven't tried them yet, you will want to! Their flavor combinations are unlimited, and they are little and cute, making them a fun food to make and eat! Today I made Pull Apart North Carolina BBQ Sliders to share with you! I also added a Cole Slaw Dip for you to dip them in if you would like. I just can't have BBQ without slaw!

These sliders are easy to make, but they do take a little bit of prep time. However the sauce and the pork can be made ahead of time, making the recipe even easier. You will have some left over BBQ sauce when you are done, but it will keep. If you are not a NC BBQ sauce fan, use whatever is your flavor favorite!

These would make the perfect party food for the Final Four game !

Pull Apart North Carolina BBQ Sliders

(printable recipe at end of post)

(makes 8 sliders)

Vinegar BBQ Sauce

4 ounces Applewood Bacon (cut into large chunks)

3/4 cup Beef Stock

1 1/2 cups Apple Cider Vinegar

1/2 cup White Vinegar

1/4 cup packed Dark Brown Sugar

1/4 cup Ketchup

2 teaspoons Red Pepper Flakes

1 teaspoon Chipotle Chile Powder

salt

BBQ

approx. 2 pound Pork Tenderloin
2 teaspoon minced Garlic 

Southern Slaw Dip

2 tablespoons Mayonnaise
2 teaspoons Sour Cream
1 teaspoons Apple Cider Vinegar
shake of Pepper
shake of Salt
2 1/2 teaspoons of Mustard
2-3 cups Southern Slaw Mix

Additional Ingredients
Red Onion
Club Rolls
Provolone Cheese

Start by making the BBQ sauce. Cut the uncooked bacon into several large pieces, and place in a medium sauce pan. Add the beef stock, both vinegar's, sugar, ketchup, red pepper flakes, chipotle chile pepper and salt.

Bring the mix to a boil, then reduce to medium low heat. Simmer approx 15 minutes until the bacon renders it's fat. Remove from heat and set aside for approx. 20 minutes to allow flavors to develop. Remove bacon from sauce and throw away.

Remove silver skin and any fat pieces from the tenderloin. This recipe is just as delicious if you prefer to use pork loin. I have used both, and they taste fantastic. Tenderloin is known to be a bit more tender, but if you use pork loin and tenderize it, it will taste just as good, in my opinion. Sprinkle the minced garlic on top of the loin and use your fingers to spread it around the entire loin. Bake at 350 degrees until the pork reaches 145 degrees.

While the pork is cooking, slice some of the red onion, and cut into small pieces to fit on the buns.

Once the pork comes out of the oven, let it rest for approx. 10 minutes, then start shredding it with a fork. I like using the fork because I like the way the meat looks. Feel free to use a food processor to shred it if you prefer.

 Place the shredded pork in a large frying pan on medium low heat. Add enough of the BBQ sauce so pork is covered and wet. If you are not sure on the amount to add, start adding a small amount first, and you can add more as needed. Turn the heat to medium high for 2-3 minutes. Then allow mix to simmer for 5-10 minutes.

 Place bottom of buns in a pan or on a sheet pan.

Start adding BBQ to top of rolls. You do not want the BBQ to be very wet at this time. If it still is, drain the extra sauce before adding pork to the buns.

 Add a 3-4 slices of red onion to each sandwich. Top each bun with a pickle.

Top each sandwich with a slice of provolone.

Spread the tops of the buns with the melted butter. Place in 400  degree oven for 10-15 minutes. Check your sliders after 10 minutes to ensure they are alright and not burning.

Start pulling the sliders apart from one another and enjoy!

I came up with this slaw dip because if you are a BBQ lover, you are probably looking for some cole slaw right about now. The recipe is basically chopped cole slaw with some sour cream added to give it a dip consistency. After pulling your slider apart, dip it into the slaw dip for a great taste sensation! 

Thanks for joining me today for this fun and tasty recipe! I hope you give it a try, and if you ever have any questions, feel free to leave them in the comment section.

Scroll down a bit and find a few more tasty pull apart slider recipes from members of the SundaySupper family, that I know you will love! They are such fun!

Pull Apart Sliders for a Crowd

• Beef Dip Sliders by A Kitchen Hoor’s Adventures
• Bolognese Pull Apart Sliders by Sunday Supper Movement
• Corned Beef Sliders by That Skinny Chick Can Bake
• Pull Apart North Carolina BBQ Sliders by The Freshman Cook
• Peanut Butter Banana S’mores Sliders by Pies and Plots

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 Pull Apart Sliders for a CrowdYield: 8 slidersAuthor: The Freshman CookPin it

Pull Apart North Carolina BBQ Sliders

ingredients:

Vinegar BBQ Sauce

4 ounces Applewood Bacon (cut into large chunks)

3/4 cup Beef Stock

1 1/2 cups Apple Cider Vinegar

1/2 cup White Vinegar

1/4 cup packed Dark Brown Sugar

1/4 cup Ketchup

2 teaspoons Red Pepper Flakes

1 teaspoon Chipotle Chile Powder

salt

BBQ

approx. 2 pound Pork Tenderloin

2 teaspoon minced Garlic 

Southern Slaw Dip

2 tablespoons Mayonnaise

2 teaspoons Sour Cream

1 teaspoons Apple Cider Vinegar

shake of Pepper

shake of Salt

2 1/2 teaspoons of Mustard

2-3 cups Southern Slaw Mix

Additional Ingredients

Red Onion

Club Rolls

Provolone Cheese

instructions:

1. Start by making the BBQ sauce. Cut the uncooked bacon into several large pieces, and place in a medium sauce pan. Add the beef stock, both vinegar's, sugar, ketchup, red pepper flakes, chipotle chile pepper and salt.
2. Bring the mix to a boil, then reduce to medium low heat. Simmer approx 15 minutes until the bacon renders it's fat. Remove from heat and set aside for approx. 20 minutes to allow flavors to develop. Remove bacon from sauce and throw away.
3. Remove silver skin and any fat pieces from the tenderloin. This recipe is just as delicious if you prefer to use pork loin. I have used both, and they taste fantastic. Tenderloin is known to be a bit more tender, but if you use pork loin and tenderize it, it will taste just as good, in my opinion. Sprinkle the minced garlic on top of the loin and use your fingers to spread it around the entire loin. Bake at 350 degrees until the pork reaches 145 degrees.
4. While the pork is cooking, slice some of the red onion, and cut into small pieces to fit on the buns.
5. Once the pork comes out of the oven, let it rest for approx. 10 minutes, then start shredding it with a fork. I like using the fork because I like the way the meat looks. Feel free to use a food processor to shred it if you prefer.
6.  Place the shredded pork in a large frying pan on medium low heat. Add enough of the BBQ sauce so pork is covered and wet. If you are not sure on the amount to add, start adding a small amount first, and you can add more as needed. Turn the heat to medium high for 2-3 minutes. Then allow mix to simmer for 5-10 minutes.
7.  Place bottom of buns in a pan or on a sheet pan.
8. Start adding BBQ to top of rolls. You do not want the BBQ to be very wet at this time. If it still is, drain the extra sauce before adding pork to the buns.
9.  Add a 3-4 slices of red onion to each sandwich. Top each bun with a pickle.
10. Top each sandwich with a slice of provolone.
11. Spread the tops of the buns with the melted butter. Place in 400  degree oven for 10-15 minutes. Check your sliders after 10 minutes to ensure they are alright and not burning.
12. Start pulling the sliders apart from one another and enjoy!
13. I came up with this slaw dip because if you are a BBQ lover, you are probably looking for some cole slaw right about now. The recipe is basically chopped cole slaw with some sour cream added to give it a dip consistency. After pulling your slider apart, dip it into the slaw dip for a great taste sensation! 

http://www.thefreshmancook.com/2018/03/pull-apart-north-carolina-bbq-sliders.html

Created using The Recipes Generator

Crunchy Apple BBQ Pork / #appleweek

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We are celebrating #appleweek here at The Freshman Cook, and today's recipe is Crunchy Apple BBQ Pork! This recipe is a great meal to enjoy anytime, but for some reason I think it tastes the best when the air is a little cooler and the leaves are swirling around.  The slaw is the star of the show today, with an apple cider reduction as the base for the slaw dressing, and tiny little apple sticks mixed in to the slaw that provide a crisp crunch, making it very memorable!
Thank you to Casabella, Veggie Wash, and Rainier Fruit for the products used in today's recipe, and Don't forget to enter our fun giveaway! Click here, and go to the end of the page to enter! There are so many great prizes!!
 
Thank you to #AppleWeek Sponsors: Rodelle, Dreamfarm, Casabella, Flahavan's Irish Oatmeal, Pyrex, Chicago Cutlery, Rainier Fruit, and Veggie Wash for providing prizes for #AppleWeek free of charge. These companies also provided the bloggers with samples and product to use for #AppleWeek. All opinions are my own.

 Crunchy Apple BBQ Pork
 (printable recipe at end of page)

Fresh Apple Cider
3 lb Pork Loin (any size will work)
Black Pepper
Minced Garlic
1/2 teaspoon Salt
1/2 teaspoon Crushed Red Pepper
1/4 teaspoon Black Pepper
1Fresh Rainier HoneyCrisp Apple
Slaw Mix
BBQ Sauce 
Bakery Style Bun


Preheat oven to 350 degrees.

I love this Veggie Wash. It is all natural and so easy to use! I sprayed it on my apple, before I cut it up for the slaw, then I lightly scrubbed it with this 2 'n 1 Veggie Brush from Casabella, and rinsed it off. 

Pour a 1/2 gallon jug of apple cider in a 5-6 qt. pan. Bring it to a boil. Let it boil for 30-40 minutes, until it reduces to approx. 1/4th of what you started with. It will become thicker. Let cool. 

Place the pork loin in a oven safe pan. Sprinkle pepper and minced garlic over it. Fill pan with a 1-2 inches of water. Cover with foil, place in oven, and cook until the temperature in the center reaches  140 degrees. Remove from oven, remove foil and let pork rest. It will continue to cook until approx. 165 degrees.

Once your cider has cooled, make the sauce for your slaw. In a small bowl mix together, 1cup reduced cider, 1/2 teaspoon salt, 1/2 teaspoon crushed red pepper, and 1/4 teaspoon black pepper. Mix together.

Cut apple in half, then cut each half in to small thin sticks.

Place 2 cups of slaw mix in to a bowl. Add dressing a little at a time, mixing in until you have your desired consistency. Add apple sticks in to slaw mix. Toss slaw a few times to make sure the apples and the mix are covered.

 Slice down the pork loin into thin pieces.Place in frying pan heated on medium.

Spread BBQ sauce over the top piece of pork. Let it get hot.

Build your sandwich. Start with the bakery bun. Load on the pork, add the apple slaw, and put the lid on it. Serve with thin slices of fresh apple. (don't they look like french fries?!)

Thank you for stopping by today! I hope you enjoyed my second of three recipes this week for #appleweek! If you missed my recipe on Monday, you can find my Apple Brickle Mini Tarts w/ an Oatmeal crust right here!

Follow The Freshman Cook:

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Find lots of fantastic apple recipes here:

Apple Almond Butter Manchengo Grilled Cheese from A Kitchen Hoor's Adventures

 Apple BBQ Meatballs over Brown Rice from Tip Garden

Apple Butterscotch Crumb Cake from The Crumby Kitchen

Apple Cider Donuts from 4 Sons 'R' Us

Apple Coffee Cake from Bear & Bug Eats

Apple & Fig Flatbread with Goat Cheese from Simple and Savory

Apple Oat Quick Bread with Caramel Sauce from The Chef Next Door

Apple Oatmeal Bars from Palatable Pastime  

Apple Oatmeal Breakfast Bars from Hezzi-D's Books and Cooks 

Apple & Sausage Stuffing from Girl Abroad 

Apple Pie with Oat Crumble Crust from The Redhead Baker

Braised Pork Roast with Apples from A Day in the Life on the Farm

Caramelized Apple Hand Pies from Jolene's Recipe Journal  

Cheesy Apple and Brie Pull Apart Bread from Family Around the Table

Crunchy Apple BBQ Pork from The Freshman Cook

Easy Fried Apples With Cinnamon from Feeding Big

Fresh Apple Dinner Salad from Cooking With Carlee

Lamb Lolipops with Apple Herb Chutney from Culinary Adventures with Camilla

Roasted Beet and Apple Salad from Amy's Cooking Adventures

Skillet Pork Chops with Apples and Onions from Grumpy's Honeybunch

Slow Cooker Baked Apples from Jonesin' for Taste

Sweet and Sour Apple Cabbage Salad from All That's Jas  

Author: The Freshman Cook

Crunchy Apple BBQ Pork

INGREDIENTS:

• Fresh Apple Cider
• 3 lb Pork Loin (any size will work)
• Black Pepper
• Minced Garlic
• 1/2 teaspoon Salt
• 1/2 teaspoon Crushed Red Pepper
• 1/4 teaspoon Black Pepper
• 1 Fresh Rainier HoneyCrisp Apple
• Slaw Mix
• BBQ Sauce
• Bakery Style Bun

INSTRUCTIONS:

1. Preheat oven to 350 degrees.
2. Pour a 1/2 gallon jug of apple cider in a 5-6 qt. pan. Bring it to a boil. Let it boil for 30-40 minutes, until it reduces to approx. 1/4th of what you started with. It will become thicker. Let cool.
3. Place the pork loin in a oven safe pan. Sprinkle pepper and minced garlic over it. Fill pan with a 1-2 inches of water. Cover with foil, place in oven, and cook until the temperature in the center reaches 140 degrees. Remove from oven, remove foil and let pork rest. It will continue to cook until approx. 165 degrees.
4. Once your cider has cooled, make the sauce for your slaw. In a small bowl mix together, 1cup reduced cider, 1/2 teaspoon salt, 1/2 teaspoon crushed red pepper, and 1/4 teaspoon black pepper. Mix together.
5. Cut apple in half, then cut each half in to small thin sticks.
6. Place 2 cups of slaw mix in to a bowl. Add dressing a little at a time, mixing in until you have your desired consistency. Add apple sticks in to slaw mix. Toss slaw a few times to make sure the apples and the mix are covered.
7. Slice down the pork loin into thin pieces.Place in frying pan heated on medium.
8. Spread BBQ sauce over the top piece of pork. Let it get hot.
9. Build your sandwich. Start with the bakery bun. Load on the pork, add the apple slaw, and put the lid on it. Serve with thin slices of fresh apple. (don't they look like french fries?!)

http://www.thefreshmancook.com/2017/09/crunchy-apple-bbq-pork-appleweek.html

Created using The Recipes Generator