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Cider braised pulled pork recipe

Journal

Tender, slow cooked pulled pork is a family fall favorite. We make it on the weekend and have meals for days! It’s versatile too. Serve this on Angelic sprouted buns for a classic comfort dish. Or opt for a modern twist with our wraps and Flatzza®. Pizza night never sounded so enticing. The question is, will you share the secret ingredient with infatuated guests? They’ll never guess it’s your favorite lager.

Ingredients

  • 1 TBSP extra virgin olive oil
  • 2 medium onions, diced
  • 2 TBSP chili powder
  • 1 TBSP cumin
  • 2 tsp paprika
  • 1 tsp cayenne pepper
  • 12 oz beer, preferably lager
  • ¾ c ketchup
  • ¾ c cider vinegar
  • ½ c whole grain mustard
  • 2 TBSP tomato paste
  • 1 canned chipotle pepper in adobo, minced, plus 1 TBSP adobo sauce
  • 1 5 lb. bone in boston pork butt

Instructions

  1. Preheat oven to 300.
  2. Heat oil in a large dutch oven over medium-low heat. Add onions and cook, stirring occasionally, until lightly browned and very soft, about 20 minutes. Increase heat to high.
  3. Add: chili powder, cumin, paprika and cayenne and cook, stirring until fragrant, about 1 minute. Add beer, ketchup, vinegar, mustard, tomato paste, chipotle pepper, adobo sauce, and bring to a boil. Reduce heat to medium low and simmer, uncovered, stirring occasionally until sauce thickens slightly, approx. 10 minutes.
  4. Meanwhile, trim visible fat from pork.
  5. Remove sauce from heat. Add pork, spooning sauce over to cover.
  6. Place in oven. Cover. Turn pork over after 1½ hours. After another 1½ hours, uncover, and bake an additional 2 hours until pork is falling off the bone tender.
  7. Remove pork from sauce and shred with 2 forks.
  8. Put shredded pork back in pot and toss with sauce. Serve hot.

Notes

Servings: 12
Prep time: 1 hour
Cook time: 5 hours
Total time: 6 hours