It's Time to Pull Some Pork and a Cork

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.



  • 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


  1. 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.
  2. Cook for 1 hour to 75 minutes, or until pork is very tender and the liquid is reduced and thick.
  3. After 45 minutes, place potatoes in a medium saucepan. Add cold water to cover, then bring to a boil over medium-high heat.
  4. Cook until potatoes are tender. Drain potatoes and return to pot.
  5. Add butter and milk, then mash.
  6. Mix in parsley, then season with salt and pepper. Cover and set aside.
  7. Use two forks to shred and pull apart the pork, mixing it with the sauce. Serve pork over mashed potatoes.


Posted in Food and Wine Pairings/Recipes
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