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Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Crabapple Barbecued Pulled Pork

I know. I know. Crabapples are hard to find now-a-days, but I urge those of you who are able to find them, to use them here. They add a special touch that no other apple can employ. But if all else fails, find the tartest apples you can find, such as Granny Smiths, Suncrisps, Staymans, Gravensteins or Winesaps.


For 6 people


  • 1 quart(s) hard or regular apple cider or apple juice
  • 1 cup(s) ketchup
  • 1/2 cup(s) brown sugar
  • 3 tablespoon(s) molasses
  • 1 teaspoon(s) garlic powder
  • 1/2 teaspoon(s) each salt, black pepper and cinnamon
  • 1 (2-pound) pork tenderloin
  • 1 large onion, thinly sliced
  • 1 3/4 cup(s) diced crabapples *
  • 1 (6-ounce)can tomato paste
  • 6 rolls or your choice, toasted

Crabapple Barbecued Pulled Pork Directions

  1. Whisk together first 6 ingredients and add to a crockpot along with the pork and onion. Cover and let simmer on low for 4-6 hours, or until falling apart tender. When there is an hour left, add apples. Remove pork and onions with a slotted spoon into a large bowl and shred with a fork. The apples will have reduced to little bits so leave them in liquid. Transfer this liquid from crockpot to a saucepan and bring to a boil over medium-high heat. Stir in tomato paste and continue boiling for a minute or two, or until everything is well combined and sauce has thickened slightly. Add shredded pork and onions back into sauce, mix thoroughly and scoop out to mound on prepared rolls. Serve with addional sauce if there is any.
  2. * Or use 2 large, tart apples that have been peeled, cored, and diced.
  3. Note: Make this recipe by braising as well, which lends a crispier texture. Simply whisk the first 6 ingredients together and pour over the pork that has been set in a high-sided pan, with a rack underneath to prevent scorching on bottom. Spread the apples and onions over the pork, cover with foil and braise 2 1/2 to 3 hours, or until very tender. Remove pork and onions, shredding pork as directed and mixing them with the pan juices. Omit the tomato paste or transfer pan juices to saucepan, whisk in the paste and bring to a boil before mixing with pork and onions.