Cider-Braised Pulled Pork

As we move into the cold winter months, this recipe is a throwback to summer days of outdoor BBQs, picnics, cold beer and the hot sun. For the braising liquid we’re using fresh apple cider, which is abundant and delicious this time of year. The pork also gets rubbed with the spicy, smoky chipotle pepper and the sharp bite of Dijon mustard. When the pork is braised for at least 10 hours, it’ll be very tender and falling apart. Top the pork with your favorite BBQ sauce and our tangy coleslaw, and have yourself a finger-licking good time.

Cider-Braised Pulled Pork


Pulled Pork

  • 2-3 lb Pork Shoulder
  • 2 tbsp Dijon mustard
  • 1 chipotle in adobo, diced (remove seeds to decrease spice)
  • ½ cup apple cider vinegar
  • 1 cup apple cider
  • Salt and pepper


  • 1 bag coleslaw mix (10 oz)
  • 1 tsp sugar
  • 1 tsp salt
  • 1 lemon
  • 1/3 cup mayonnaise
  • 1 tsp dijon mustard
  • Salt and pepper


  • 4 Hamburger buns
  • Your favorite hot sauce or BBQ sauce



Cut the pork shoulder into large pieces, about 3-4 inch cubes and remove any large fat caps or bones. Season the pork well with salt and pepper. Rub the pork with the Dijon mustard and the chipotle pepper.


Add the cider vinegar and apple cider. The pork should be completely covered. If not, add some more apple cider until covered.

Enter Slow Cook settings and cook.

Slow Cook Settings:

Protein: LOW, 10 hours

Starch: 0 minutes

Meanwhile, combine the coleslaw mix, sugar, salt, mayonnaise, and Dijon. Add the juice of 1/2 a lemon, then adjust seasoning to taste. Refrigerate coleslaw until the pork is ready to serve.


Let the meat cool slightly and then break up with your hands and mix back in with the juices. Broil the buns in your Suvie for 3-4 minutes. Watch them carefully so they don’t burn! Top the pork with BBQ sauce or hot sauce and the 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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