Yield 4 servings Number Of Ingredients 9 Steps:
Mix together all of the spices and seasoning Rub it onto the pork shoulder, make sure you get really stuck in there and all over the pork. Place the pork shoulder into a slow cooker and gently pour over the cider. Put the lid on and cook on low for 8-12 hours. Move the pork into a large bowl and shred using two forks. We used toasted brioche buns and coleslaw, but you could add some bbq sauce or whatever you feel like. Enjoy!
Time 14h Yield 8-12 serving(s) Number Of Ingredients 5 Steps:
preheate oven 450 degree. In a large bowl, add vinegar, Tabasco sauce and sugar to hot water. Stir to dissolve sugar. Pour marinade over pork, cover and refrigerate for at least 12 hours. Remove pork from marinade and place in a baking pan. place in oven until well browned. Cover with foil. Pour some marinade over pork, lower temperature to 300 F, and slow-roast for an additional two hours or until meat pulls away easily from the bone.
Time 8h30m Yield 12 servings. Number Of Ingredients 14 Steps:
Mix first 5 ingredients. Place apples, onion, celery and cider in a 5-qt. slow cooker; top with roast. Sprinkle roast with seasoning mixture. Cook, covered, on low until tender, 6-8 hours., Remove roast; shred with 2 forks. Skim fat from cooking juices. Mix cornstarch and water; stir into cooking juices. Cook, covered, on high until thickened, 10-15 minutes; stir in pork. Serve on buns. If desired, top with apple slices. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Time 6h30m Yield 6 Number Of Ingredients 11 Steps:
Combine hard apple cider and 1/4 cup brown sugar in a slow cooker; mix until dissolved. Add pork tenderloin. Cook tenderloin on Low until very tender, about 6 hours. Shred pork with a fork. About 20 minutes for the pork is finished, melt butter in a large skillet over medium-low heat; cook and stir onion until well browned, about 10 minutes. Combine 1/2 cup brown sugar, cinnamon, and onion powder; season with salt and pepper. Stir apples and sugar mixture into cooked onion. Cover and cook until apples are tender and sauce has thickened, about 10 minutes more. Spoon pork and apple-onion sauce over rolls to serve.
More about “hard cider pulled pork recipes”
Time 8h25m Yield 20 Number Of Ingredients 9 Steps:
Preheat oven to 250 degrees F (120 degrees C). Score fat layer on pork shoulder by making shallow cuts in a diamond pattern. Spread garlic, parsley, sage rosemary, and thyme over pork. Place pork in a large roasting pan, fat side up. Pour cider over pork. Bake in the preheated oven for 8 hours. Transfer pork to a large platter; remove and discard any large pieces of fat and skin. Pour pan drippings into a separate pot. Shred meat and return to the roasting pan. Whisk flour into water in a bowl. Bring drippings to a boil and stir in flour mixture; cook and stir until gravy is thickened, about 5 minutes. Pour gravy over pork.
