APPLE CIDER BRAISED PULLED PORK

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!

 

Ingredients:

1 4-8 LB Pork Shoulder

Dizzy Pig's All-Purpose BBQ Seasoning

Salt & Pepper

EVOO

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.  

 

Enjoy!

 

*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! 




Leave a comment


Also in Butcher's Blog

Confit Baby Octopus Recipe
Confit Baby Octopus Recipe

November 09, 2018

Simple and delicious recipe of Confit Baby Octopus.

Continue Reading

A Farm-Fresh Autumn Dinner
A Farm-Fresh Autumn Dinner

September 27, 2018

It’s officially fall! Enjoy this list of recipes that make up our ideal Autumn farm-fresh dinner featuring seasonal and locally sourced ingredients. We love these recipes for their simplicity, not to mention they all cook at the exact same temperature for a fool-proof and impressive lineup to ring in the season with friends. 

Continue Reading

All About the Picanha Cut + Cooking Tips
All About the Picanha Cut + Cooking Tips

August 02, 2018 2 Comments

Picanha is one of the lesser known pieces of beef in the United States. In Brazil and other parts of South America, it is quite prized - and for good reason.  It’s delicious.  The picanha is a sirloin cap (also called rump cover, rump cap or coulotte).  The meat itself is lean with very little inter-muscular fat but it is cut leaving the hardy fat cap on, which allows it to baste in its own delicious fats while cooking. 

Continue Reading