The tangy barbecue sauce on this delicious pulled pork sandwich is completed with an apple shallot relish, giving this recipe a distinctive flavor that can be enjoyed at a backyard barbecue, game day or every day.
Preheat oven to 360°F (convection oven) or 390°F (upper and lower heat). Wash sweet potato, cutting it lengthwise and then in wedges. Peel and thinly slice shallots.
Peel and finely chop garlic.
Peel apple, remove core, and cut into very small cubes. Quarter cherry tomatoes. In a bowl, season and mix sweet potato wedges with 2 tbsp. oil and salt and pepper to taste.
Place the sweet potato wedges on a baking tray lined with baking paper, and bake on middle rack for 20 minutes, turning once after 10 minutes, until golden brown.
Meanwhile, heat butter in a small saucepan and sauté shallots and apple for 2 minutes on medium heat. Gradually add half a cup of water and simmer for 13 minutes until liquid has evaporated.
In a bowl, mix 5 tbsp. balsamic vinegar with a ¾ cup of water. Add 3 tbsp. sugar to a small saucepan and caramelize on high heat until golden brown. Then deglaze with the balsamic vinegar and water mixture.
Add tomato paste, smoked paprika and half the garlic and reduce to medium heat for 2-3 minutes until slightly viscous. Season with salt and pepper to taste.
Heat 1 tbsp. oil in a pan and fry pulled pork with remaining garlic at medium heat for 1 minute. Add 4 tbsp. of the barbecue sauce, mix well, and fry for another minute.
Halve burger buns and generously spread the bottom halves with apple-and-shallot relish. Mix wild herb salad and tomatoes in a bowl with 2 tbsp. oil, 1 tsp. balsamic vinegar, 1 tsp sugar, and salt.
Arrange burger buns and wild herb salad on a plate and place pulled pork on the buns. Serve with sweet potato wedges and barbecue sauce.