This Cider-Barbecue Pulled Pork dish can match equally well with Gewurztraminer (a white wine) or Zinfandel (a red).
How’s that for versatility?
The recipe that follows will produce 6 servings.
CIDER-BARBECUE PULLED PORK
- 2 lbs. boneless pork ribs
- 1 pint hard cider
- 18 1/2-oz. bottle barbecue sauce
- 2 1/2 lbs. russet potatoes, peeled and quartered
- 6 tablespoons butter
- 1/2 cup whole milk
- 2 tablespoons chopped fresh parsley
- Salt, to taste
- Ground black pepper, to taste
- Over medium-high heat, combine ribs, cider and barbecue sauce in a large saucepan. Stir well, then bring to a boil. Reduce heat to maintain a steady simmer.
- Cook for 1 hour to 75 minutes, or until pork is very tender and the liquid is reduced and thick.
- After 45 minutes, place potatoes in a medium saucepan. Add cold water to cover, then bring to a boil over medium-high heat.
- Cook until potatoes are tender. Drain potatoes and return to pot.
- Add butter and milk, then mash.
- Mix in parsley, then season with salt and pepper. Cover and set aside.
- Use two forks to shred and pull apart the pork, mixing it with the sauce. Serve pork over mashed potatoes.