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Pulled Pork Crostini with Apple and Sage


  • 2 Pounds Pork Shoulder
  • 2 Tablespoons Cumin, ground
  • 3 Tablespoons Paprika, smoked
  • 3 Tablespoons Salt, Kosher
  • 1 Large White Onion, chopped
  • 6 Each Garlic cloves, smashed
  • 12-ounce can Tomato, crushed
  • 1 Bottle Angry Orchard Crisp Cider
  • ½ Cup Apple cider vinegar
  • Olive Oil As Needed
  • 24 Each French Bread rounds
  • 24 Each Sage, fresh leaves
  • 2 Each Apples, Cortland, sliced


Preheat oven to 250 degrees.

Place pork shoulder in a baking dish, and sprinkled with cumin, paprika, and salt.

Place white onion and garlic in pan, and pour in tomato, cider, and cider vinegar.

Cover tightly with plastic wrap and foil and place in oven to cook until tender, approx. 3 hours; remove and let stand, loosely covered.

Increase oven temperature to 350 degrees.

Brush french bread and sage leaves lightly with olive oil and sprinkle with salt; place on baking sheet and place in oven until crispy; approx. 7 minutes.

Flake apart pork shoulder with tongs or fork in a bowl, adding some of the braising liquid to the mix to taste.

Place small amount of pork shoulder on croutons, and top with fresh apple slice and crispy sage; serve.


Low and slow are the keys to making this pork shoulder tender and delicious; the apple cider and apple cider vinegar add enough tang and acid to help break down the meat and make it taste even better.

Although this is a great appetizer, pork shoulder braised in Angry Orchard Crisp Cider will go well with just about anything.