Cider-Braised Pulled Pork

The secret ingredient in this dish is apple cider, which adds sweetness and acidity that balances out the richness of the pork. The pork is rubbed with the spicy, smoky chipotle pepper and the sharp bite of Dijon mustard. Braised for 10 hours, the pork will become fall-apart tender. To take the pork from good to great, tuck the meat into burger buns, drizzle with your favorite BBQ sauce, and top with a quick homemade coleslaw.

Cider-Braised Pulled Pork

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 6
  • Difficulty: 10 hours, 30 minutes
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Pulled Pork

  • 3 lbs pork shoulder, trimmed
  • 2 tbsp Dijon mustard
  • 1 chipotle in adobo, diced
  • ½ cup apple cider vinegar
  • 1 cup apple cider


  • 1 (10 oz) bag coleslaw mix
  • 1 tsp sugar
  • 1 tsp salt
  • 1 lemon, halved
  • 1/3 cup mayonnaise
  • 1 tsp Dijon mustard

Additional Components

  • 6 hamburger buns
  • 1 cup BBQ sauce



1) Cut the pork shoulder into 3-4″ cubes and season with kosher salt and pepper. Place pork in a Suvie pan and rub the Dijon mustard and chipotle pepper over the pork until coated.


2) Add the cider vinegar and apple cider to the pan. The pork should be completely covered. If not, add some more apple cider until submerged. Place pan in Suvie, input settings, and cook now or schedule. 

Suvie Cook Settings

Bottom Zone: Slow Cook Low for 10 hours

3) Meanwhile, in a large bowl, whisk together sugar, salt, mayonnaise, Dijon mustard and juice of 1/2 a lemon. Stir in coleslaw mix and season to taste with additional lemon juice if desired. Refrigerate coleslaw until the pork is ready to serve.


4) After cooking, remove pan from Suvie. Transfer meat to a large bowl, leaving liquid in the Suvie pan. Let the meat cool slightly and then break up and shred into pieces. Stir a little pan liquid into the shredded pork until desired consistency is reached.

5) If desired, broil hamburger buns in your Suvie for 3-4 minutes, watching carefully so they don’t burn. Remove coleslaw from fridge and season to taste with salt and pepper. Divide the pork between buns and top with BBQ sauce and coleslaw.

Wine Pairing

Pork works when paired with both red and white wines so why not split the difference and pair it with a good quality bottle of Saignée Rosé?

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