This take on a burger or sandwich is quite amazing. The chutney goes perfectly with the pulled pork and leaves you feeling full and satisfied for a long time after you have eaten the last bite. Preferably, it is served as an entrée or as a sandwich on the go.
Combine brown sugar, paprika, garlic powder, onion powder, salt in a medium bowl and rub on the pork on all sides. Allow the pork to rest on the counter for ½-hour.
While pork is resting start slow cooker on high, adding lingonberry, chicken stock and bay leaf.
After ½-hour add pork to slow cooker. Cook until tender, 5-6 hours on high. (Some slow cookers may need more time but pork should be fork tender when done.)
Also can be roasted in a Dutch oven in a preheated oven at 325 degrees for 4-5 hours or until fall- apart tender.
In a small saucepan add apples, apple juice, brown sugar and cinnamon - simmer until soft.
Turn off heat and stir in balsamic vinegar and lingonberry jam. Allow to cool.
Top the pulled pork with chutney right before serving.