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Midweek Fun — Pulled Pork and Orchard Martini

Orchard Martini cocktail in coupe glass paired with pulled pork burger topped with slaw.

Pulled Pork Sandwiches and Apple Slaw

There’s something deeply satisfying about a Sunday pork roast.

Slow-cooked, shared around the table, carved generously. But the real secret? It’s what happens the next day.

I always plan for leftovers.

By midweek, that roast becomes something entirely different — tender pulled pork folded through its own juices, layered into warm bread, and topped with crisp apple slaw for freshness and bite.

It’s practical. It’s resourceful. And it’s delicious.

Recipe: Apple Slaw

Ingredients

  • 3 cups chopped cabbage
  • 1 unpeeled red apple, cored and chopped
  • 1 unpeeled Granny Smith apple, cored and chopped
  • 1 carrot, grated
  • ½ cup finely chopped red bell pepper
  • 2 green onions, finely chopped
  • ⅓ cup mayonnaise
  • ⅓ cup brown sugar
  • 1 tablespoon lemon juice, or to taste

Method

  • Combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions in a large bowl.
  • To make the dressing: Mix mayonnaise, brown sugar, and lemon juice together in a small bowl. Pour dressing over cabbage mixture; mix until evenly coated.

Combine for Delicious  Buns

  • Shred the pork. Spoon the pork evenly on the bottoms of the buns. Top with the apple slaw and a squeeze of aioli. 
  • Final add the top of the bun.
  • Serve and enjoy.

Serve It With: Orchard Martini

  • 30ml apple schnapps

  • 60ml Conrad Vodka

  • 60ml Fresh Apple juice

Directions

In a large cocktail shaker full of ice, combine apple schnapps, vodka, and apple juice; shake well to mix. Divide evenly between two martini glasses.

Garnish with fresh sliced apple.

Leftovers, elevated. Pulled pork, apple slaw, and a crisp Orchard Martini — proof that midweek meals can feel effortless and refined.

 

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