Pulled pork is a crowd-pleaser that is typically made from cuts like pork shoulder, which are rich in fat and connective tissue that when broken down, create a tender, flavorful meat.
We add our Semi-Sweet Hard Cider to the pork shoulder pan while it is cooking, which adds a nice contrast to the tangy Dijon mustard in the homemade BBQ sauce. The hard cider keeps the pork nice and moist while it cooks, but it doesn’t get waterlogged. This recipe is made in the oven, which allows the pork to cook much quicker than a crockpot.
Although crockpots are easy to set and forget, cooking your pork in the oven will allow you to brown the outside of the pork, creating a crispy “bark” or crust on the meat. This can help concentrate the flavor and give the meal some texture. If your pork isn’t crispy enough when it gets to an internal temperature of 225 degrees Fahrenheit, you can also put it under the broiler for a few extra minutes to help the outside caramelize.
Let this pulled pork be the star on sandwiches, tacos, burrito bowls, baked potatoes, nachos, or even flatbread pizzas.
