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Oct 23, 2017
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Recipe: Cider Pulled Pork

October 4th 02:10pm, 2017

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October is a month of seasonal limbo is St. Louis. Summer is technically over, and fall is flirting with us. I know I still have good garden-fresh tomatoes, but I also kind of want stew. This is a good time for pulled pork. Its starring role in backyard barbecues across St. Louis helps me hold on to summer, while the combination of apple cider, maple syrup and the warm spices in harissa fulfills my need for flannel-wearin’ food. Serve it alongside mashed potatoes or with polenta on a cooler day, or if the sun’s out, between a bun with coleslaw.

 

Cider Pulled Pork
6 to 8 servings

6 lb. bone-in pork shoulder
Kosher salt and freshly ground black pepper, to taste
3 cups apple cider, divided
¾ cup maple syrup, divided
3 Tbsp. Dijon mustard, divided
2 Tbsp. plus 1 tsp. harissa paste, divided

• Preheat a large nonstick skillet over high heat.
• Liberally season the pork shoulder all over with salt and pepper. Sear the pork about 3 minutes per side until browned, then place in the insert of a slow cooker.
• In a bowl, whisk together 2 cups apple cider, ½ cup maple syrup, 2 tablespoons mustard and 2 tablespoons harissa. Pour it over the pork. Cover and cook on high 6 to 8 hours.
• Remove the bone from the meat and discard. Skim the excess fat from the surface of the cooking liquid and discard or reserve for another use. Use forks to shred the meat, then cover and cook on low 20 to 30 minutes.
• Meanwhile, make the glaze. In a saucepot over medium-high heat, bring the remaining 1 cup cider and the remaining ¼ cup maple syrup to a boil, then reduce the heat to low. Simmer at least 20 minutes, swirling the contents of the pot occasionally, until it begins to thicken. Whisk in the remaining 1 tablespoon mustard and 1 teaspoon harissa paste.
• Place the pulled pork on a serving platter, leaving most of the liquid behind. Serve the pork drizzled with the glaze.

 

Dee Ryan is a longtime contributor to Sauce Magazine who also pens Make This

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