Apple & Brie Pulled Pork Sandwich
This sandwich is packed with a ton of flavor and you need to give it a try!
Ingredients
Directions
- 1
Brine pork butt in apple cider overnight.
- 2
Pat it dry, use yellow mustard as a hinder then season it with SPG and insert the MEATER Plus.
- 3
Smoke it at 250F until it reaches 205F internal.
- 4
Assemble apple pie topping by combining ingredients in a pan and cooking it down until it thickens.
- 5
Assemble on a brioche bun: pulled pork, apple pie topping and Brie cheese.
- 6
Take 4 apples and cube them up discarding of the skin.
- 7
Place them in a pan with ¼ cup of water,2 tbsp of lemon juice and let them simmer for about 8 mins.
- 8
Mix together: ½ cup brown sugar, 2 tbsp cornstarch, 2 tsp cinnamon, ½ tsp kosher salt, ¼ tsp nutmeg.
- 9
Add mixture in with the apples and let it simmer for about another 5 minutes until it thickens and the apples are softened.
