Orchard Ember Pulled Pork

  • Serves 10
  • By Colleen Thompson
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Slow-braised with layers of spice, brown sugar, and cider tang, this dish is a warm, savoury hug from the East Coast. Whether you’re feeding a hungry crowd or just craving comfort food with soul, this Red Sky cider-braised pork delivers smoky sweetness and coastal character in every forkful.

Ingredients

4-5 lbs (2-2.5 kg) pork shoulder (bone-in or boneless)

1 large onion, sliced

4 cloves garlic, minced

1 cup (250 mL) Nova Scotian cider (dry or semi-dry works best)

1/2 cup (125 mL) apple cider vinegar

1/4 cup (60 mL) brown sugar

2 tbsp (30 mL) tomato paste

2 tbsp (30 mL) Dijon mustard

2 tbsp (30 mL) Worcestershire sauce

1 tbsp (15 mL) smoked paprika

1 tsp (5 mL) ground cumin

1 tsp (5 mL) ground coriander

1/2 tsp (2.5 mL) cayenne pepper (optional for heat)

Salt and pepper to taste

1/4 cup (60 mL) vegetable oil (or your preferred oil)

Fresh herbs (like thyme or rosemary) for garnish

For the barbecue sauce
1 cup (250 mL) ketchup

1/4 cup (60 mL) Nova Scotian cider

2 tbsp (30 mL) apple cider vinegar

2 tbsp (30 mL) brown sugar

1 tbsp (15 mL) soy sauce

1 tbsp (15 mL) Dijon mustard

1/2 tsp (2.5 mL) smoked paprika

Salt and pepper to taste

Directions

1. Rub the pork shoulder with salt, pepper, smoked paprika, cumin, coriander, and cayenne. Let it sit at room temperature for about 30 minutes to allow the flavours to penetrate.

2. In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the pork shoulder and brown on all sides, about 5 minutes per side. Once browned, remove the pork and set it aside.

3. In the same pot, add the sliced onion and cook until softened about 5 minutes. Add the garlic and cook for an additional minute until fragrant.

4. Pour in cider and vinegar, scraping up any browned bits from the bottom of the pot. Stir in the brown sugar, tomato paste, mustard, Worcestershire sauce, and a pinch of salt and pepper. Return the pork to the pot, ensuring it’s nestled into the liquid. Add fresh herbs if desired.

5. Bring the liquid to a simmer, then cover the pot with a lid and transfer it to a preheated oven at 300F (150C). Braise for about 4-5 hours or until the pork is fall-apart tender.

6. Remove the pork from the pot and place it on a cutting board. Use two forks to shred the pork into bite-sized pieces. If you prefer a drier pulled pork, drain some of liquid before shredding. Otherwise, keep some liquid nearby for added moisture.

Barbecue Sauce
1. While the pork is resting, combine all sauce ingredients in a saucepan over medium heat. Bring to a simmer, stirring frequently. Let the sauce cook for 10-15 minutes, until it has thickened to your desired consistency.

2. Mix the shredded pork with the sauce to your desired level of sauciness. Serve the pulled pork on toasted buns, topped with red cabbage slaw for a classic touch.

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