Pomegranate Pulled Pork Sandwich with Green Apple Salad

Pomegranate Pulled Pork Sandwich with Green Apple Salad


by Andria Gaskins


Posted on November 1, 2013 at 9:35 AM

Updated Friday, Nov 1 at 12:34 PM

Pomegranate Pulled Pork Sandwich with Green Apple Salad
2 tablespoons canola oil
1 tablespoon fish sauce
Juice of 1 lime
2 tablespoon rice vinegar
3 tablespoon brown sugar
1 tablespoon chili paste (suggested: Sambal Oelek)
1 tablespoon soy sauce
1 Granny smith apples, cored and julienned
2 green onions, thinly sliced diagonally (green and white parts)
1 medium carrot, peeled and grated
1/4 cup thinly sliced red onion
1/4 English cucumber, seeded and julienned
1/3 cup pomegranate seeds
2 tablespoons chopped fresh cilantro
Kosher salt and coarse ground black pepper

1 (1-1 1/4 pound) pork tenderloin
2 cups chicken stock
1/4 cup soy sauce
3 green onions, halved
1 Serrano chile, halved
2 garlic cloves, peeled and smashed
5 sprigs fresh cilantro
1 teaspoon kosher salt
1 teaspoon black peppercorns

1 tablespoon canola oil
1/2 cup chopped sweet onion
1 cup pomegranate juice
1/4 cup rice vinegar
1/3 cup light brown sugar, packed
1 tablespoon fresh lemon juice
3 tablespoons pomegranate molasses,  store-bought or homemade
1 cup ketchup
1 tablespoon soy sauce
1 tablespoon chile paste
2 teaspoon fish sauce
Kosher salt and coarse ground pepper
6 sesame seed hamburger buns

For the salad: Whisk the canola oil, fish sauce, lime juice, rice vinegar, brown sugar, chili sauce and soy sauce in a small bowl until combined.  Mix the apple, green onions, carrot, red onion and cucumber in a medium bowl. Pour in the sauce and toss to coat.  Set aside to marinate for 30 minutes. Season, to taste, with salt and pepper. Toss with pomegranate seeds and cilantro before serving.

For the pork: Add pork, stock,  soy sauce,  green onion, chile,  garlic, cilantro and peppercorns to a large skillet. Bring to a boil over medium-high heat. Reduce heat, cover partially and simmer until pork is just cooked through, 10 to 15 minutes, stirring occasionally. (The meat should still be slightly pink.)

Transfer the pork to a cutting board and let rest 5 minutes.  Use two forks to shred the pork into pieces, then place in a large bowl.  Set aside until ready to use.

For the sauce: Heat the oil in a large skillet over medium-high heat. Add the onion and cook until tender, about 5 minutes, stirring frequently.  Add the pomegranate juice, vinegar, brown sugar pomegranate molasses, lemon juice, ketchup, soy sauce, chile paste and fish sauce, and cook until thickened,  20 to 25 minutes, stirring occasionally. Season, to taste, with salt and pepper.

Toss pork with half the sauce to moisten.  Divide the pork evenly among the bun bottoms, spoon on apple salad, top with bun lids. Serve with remaining sauce and salad on the side.