Pulled Pork Sandwich

Cider Pairing: Angry Orchard Crisp

Tangy BBQ tastes great with the tartness of the cider, while the pork’s sweetness complements the natural sweetness of the apples in Angry Orchard Crisp.

Serving Size: 10 Servings

Cook Time: 5 Hours


  • 3 ½ lbs. Pork Shoulder
  • ½ cup BBQ Rub
  • 1 bottle Angry Orchard Crisp
  • ½ Cup BBQ Sauce
  • 4 cups Coleslaw
  • ½ Cup Coleslaw Dressing
  • Whole Grain Mustard (As Desired)
  • 10 Burger Buns


In a small bowl, evenly rub the pork shoulder with the BBQ rub. Place pork in a crock pot and pour over the cider. Cover and cook on HIGH for 4 hours.

Meanwhile, in a medium bowl, mix the coleslaw and coleslaw dressing. Cover and refrigerate.

Once pork is cooked, move to a cutting board and shred with two forks. Place in a large bowl and toss with BBQ sauce.

Place shredded BBQ pork on the bottom half of the brioche bun and top with coleslaw, mustard and the bun top. Serve immediately.

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