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Cider Braised Pork Sliders

Cider Braised Pork Sliders

January 30, 2017Thornbury Beverage Co.Cider Recipes

YIELDS 6

Ingredients

Pork Sliders

  • 1 pc Pork Shoulder (Picnic or Boston Butt) – trimmed
  •  12 pc Large Shallots or Small Yellow Onions – trimmed, peeled and sliced in half
  • 2 pc Sweet Tango Apples – peeled, cored and quartered
  • 500 mL Thornbury Premium Apple Cider
  • 1 pc Garlic Bulb – brushed clean and top trimmed off
  • 3 pc Fresh Rosemary – rinsed
  • Flaked Sea Salt (to taste)
  • Fresh Ground Black Pepper (to taste)
  • 6 pc soft dinner rolls – split

Savoy Cabbage Slaw

  • 4 cups Savoy Cabbage – quartered, cored and finely shredded
  • 3 pc Scallions – trimmed and finely sliced on angle
  • 2 pc Sweet Tango Apples – cored and sliced into matchsticks (toss in lemon juice to preserve colour)
  • 4 tbsp Cider Vinegar
  • 2 tbsp Clover Honey
  • 2 tbsp Mayonnaise
  • 1 tbsp Sriracha Chili Sauce
  • 1 tbsp Dijon Mustard
  • 1 pc Lime Zest and Juice
  • 1 tsp Celery Seed
  • Flaked Sea Salt(to taste)
  • Fresh Ground Black Pepper (to taste)

Directions

Pork

  1. Position rack in center of oven, preheat to 300°F (200°C)
  2. Season pork on all sides with salt and pepper, rest at room temperature for 60 minutes prior to braising
  3. Place pork in a large heavy bottom cast iron pan with tight-fitting lid (braiser)
  4. Arrange shallots, apples and garlic around pork, pour hard cider into bottom of pan
  5. Bring liquid to boil over high heat, cover, and place in oven for 3-4 hours or until knife tender
  6. Allow meat to cool slightly in braising liquid, transfer to a cutting board to rest, remove onions and apples to serve
  7. Strain liquid through a fine-mesh sieve into a small saucepan, reduce to desired consistency, reserve
  8. Use a fork to shred the pork, place on toasted bun, spoon braising liquid on top, add coleslaw and pickles to finish

 Cabbage Slaw

  1. In a large mixing bowl, whisk vinegar, honey, mayonnaise, sriracha, mustard, celery seeds, salt and pepper
  2. Add the cabbage and scallions to the bowl, toss to coat, refrigerate, toss before serving

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