October 24, 2014
When the weather is cool all we want is warm and hearty food! We decided to do a cool-weather take on the classic pulled pork by braising it in apple cider. This is a very simple recipe that can feed a lot of people and tastes delicious!
1 4-8 LB Pork Shoulder
Dizzy Pig's All-Purpose BBQ Seasoning
Salt & Pepper
4-6 C. Apple Cider
Old Mule BBQ Sauce
Step 1 - Pick up a 4-8 LB pork shoulder.
Step 2 - Pre-heat oven to 325 degrees.
Step 3 - Liberally rub the entire pork shoulder with a dry rub and a bit of salt & pepper. We prefer the Dizzy Pig's All Purpose BBQ Seasoning for the dry rub.
Step 4 - Add a TBSP of EVOO to a pan and brown the pork shoulder on all sides.
Step 5 - Set the seared pork shoulder in a large baking dish and add the 4 cups of apple cider. Cover tightly with aluminum foil and let it braise in the oven for 3.5-4 hours. Once it is fully cooked let it rest in the braising liquid for an additional 10-15 minutes.
Step 6 - When it is done you should be able to easily pull it apart with two forks. Toss the pulled pork in a BBQ sauce. Place it back in the oven for a few minutes to heat the sauce and pork all together. We decided to use the Old Mule BBQ sauce because it's a delicious traditional style BBQ sauce and balances nicely with the already-flavorful cider braisedpulled pork. Old Mule is locally made and family owned.
*Pro-Tip - We like to chop up an onion or two and slow-cook them with the pork shoulder. They turn into delicious caramelized onions that you can save for burger-toppers or throw into a dish!
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