In a large skillet, brown chops, about 2 minutes each side; reserve.
Preheat oven to 350°F (175°C).
Arrange apple slices in the bottom of a 9x13 inch baking dish. Sprinkle with brown sugar and cinnamon. Dot with butter or margarine. Top with browned pork chops and season with salt and pepper to taste. Pour sherry over all, cover and bake in the preheated oven for 1 hour or until tender and internal temperature of pork has reached 160°F (70°C).
Preheat oven to 425°F. Cut core out of cauliflower and break into individual florets. Toss with onion, 1 tablespoons olive oil and the lemon juice and place in roasting pan. Sprinkle with salt and pepper. Roast for 20 minutes, then stir.
Meanwhile, cut the pork into 1" slices. Sprinkle with salt and pepper and remaining 1 tablespoon olive oil.
Remove roasting pan from oven and move cauliflower to one side. Arrange pork tenderloin slices on the other side. Roast for 12-18 minutes longer until pork registers 155°F on meat thermometer and cauliflower is golden and tender.
Stir pesto into food, then place in serving bowl. Sprinkle with pine nuts and serve immediately.
3 lbs of pork butt shoulder roast, trimmed of excess fat
Let's Start Cooking!
Purée all of the sauce ingredients (everything except the bay leaf, the pork and the buns) in a blender until smooth. If you have extra time, marinate the pork in the sauce overnight or for several hours before cooking.
Put sauce, bay leaf, and pork into a large pot and add 1 quart of water. Bring mixture to a boil and simmer, covered, turning frequently, for 2 hours or until the meat pulls apart easily with a fork.
Remove from heat and cool pork in the sauce. When cool, remove the pork from the sauce and shred into small pieces. Set aside.
Reduce the sauce by two thirds. Add the pork back to the sauce. Salt to taste. Remove bay leaf before serving. Serve hot over open-face hamburger buns.