Pork with Apple BBQ Sauce

I am still trying to use up the runny apple jelly I canned almost a year ago.  I'm using it instead of honey in some recipes and applesauce in others.  It's a glaze when I can manage it.  And today, it's the base of a sauce with pulled pork.

I opened a can of pork for this one, but I'm giving directions for cooking it.  If you have any leftover shredded pork in the freezer, that works too.

I went back and forth with whether to call this BBQ or teriyaki sauce.  The molasses is where it teeters.  So I added a bit of ketchup, and now it's BBQ.

When I was at the Indian grocery store to buy tea, right below it was a jar of ginger-garlic paste, which I did not know I needed in my life.  Next curry, it's happening.  For this sauce, I'm only using a teaspoon of it for a hint of warming spice.  As a substitute, use grated ginger and garlic for the same amount, which is what I have been doing for years.

I threw a lot of ingredients into this one.  Feel free to omit or sub anything that doesn't sound quite right.

1 lb pork shoulder
1 Tb olive oil
*2 green onions, finely chopped
*1/2 C apple jelly or unsweetened applesauce
1 Tb soy sauce
*1 Tb molasses
1 Tb apple cider vinegar
1 Tb ketchup
1 tsp ginger-garlic paste
*1 tsp Worcestershire sauce 
salt and pepper to taste

1.  Cut pork into 1" pieces.  Add to a saucepan with 2 C water or a slow cooker with 1 C.  Simmer on low for 2-3 hours, until fork-tender.  For slow cooker, check after 4 hours on high.

2.  Heat oil in a saucepan.  Add chopped onion and cook until softened, 2-3 minutes.  Add remaining sauce ingredients and bring to a low boil.  Taste and adjust seasonings.  If you would like a thicker sauce, stir 1 Tb cornstarch into 2 Tb water, then pour the slurry into the sauce.  Bring to a boil for 2 minutes to thicken.

3.  Drain pork and pull into shreds if desired.  Add to sauce and serve.  Can go with rice, noodles, potatoes, pretty much anything.  The photo is buckwheat.

Difficulty rating  π