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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