We love pulled pork, it is so versatile! Perfect for BBQs, great for dinner with friends and a huge hit at weddings as that late evening snack. It’s casual yet holds a certain prestige in the world of casual food. Equally at home at your summer BBQ as it is at bigger events.
It’s success in bridging these worlds is its complex flavour. And good pulled pork is deserving of a world class beverage to match it. The beauty of a good cider is how it prepares the palette for each new bite. With a light and refreshing taste, cider can really hold its own alongside big, bold flavours like pulled pork.
There are many ways to prepare pulled pork, but having selflessly tested many of them ourselves, the team at Darkside Ciders has come up with it’s own. And yes…it’s exceptionally tasty.
1kg Pork Shoulder
1 Tbsp Soft Light Brown Sugar
1 Tbsp Smoked Paprika
500ml Darkside Original Cider
Quality BBQ Sauce
2tsbp Apple Cider Vinegar
1 Red Onion
1 Small White Cabbage
6 Tbsp Mayonnaise
4 Brioche Burger Buns
Mix together the smoked paprika, brown sugar, ground cumin and a good amount of salt and pepper. The rub it into your pork shoulder.
Put the pork in a big roasting or a casserole dish with a lid, skin side up. Add the bottle of Darkside Original cider, cover with the lid or some tin foil and cook for 5 - 7 hours at 150°C – 160°C. Check the pork every couple of hours in case it begins to dry out. Cook until the pork begins to fall apart, so you can shred it easily.
Onto the coleslaw. Finely slice the red onion, cabbage, and carrots. Mix with the mayonnaise, 2 tbsp of apple cider vinegar and 2 tbsp of pickling liquor from the gherkin jar if you have it.
Once your pork is cooked, tip any remaining liquid into a jug. Pull the pork apart and add a good helping of quality BBQ sauce and mix well. Add remaining juices if you want to moisten the meat.
Cut the buns in half (toast them if you like). Spoon in a dollop of BBQ sauce followed by the pulled pork, a big handful of coleslaw and some sliced gherkins.
Serve the remaining juice in individual bowls on the side for ‘French dipping’ the sandwich while you’re eating.
Pulled pork done!
For more food pairing ideas checkout our guide to pairing food with cider.