Spicy Hard Cider Pulled Pork

I think I have a case of the winter blues. I usually LOVE winter! I usually LOVE the snow. It usually makes me so happy, like the whole world is frosted and sparkly. But the month of February in New England has cured me of any of those warm and fuzzy feelings I used to have towards snow. Right now I hate snow and I am starting to believe that I will never see green lawns again. The good news is that exactly one week from today I will be in florida and I will get a chance to thaw out and hopefully (fingers crossed) come home to a less wintery wonderland. 

As usual when the world gets me down I turn to my kitchen, so I made insanely good pulled pork. I used hard cider and chipotles to create one of my favorite flavor combinations the whole sweet heat thing! I made myself a big "salad" for dinner the other night with kale, this amazeballs pulled pork, a cheese quesadilla, roasted cauliflower, and lime crema (sour cream + lime zest). It was like a burrito bowl minus the rice and beans but plus kale and cauliflower. Anyway, make this pulled pork it will make you happy and if you close your eyes you might begin to believe you're somewhere warm. 



Spicy Hard Cider Pulled Pork

** Pictured here with kale, lime crema, a cheese quesadilla, and roasted cauliflower

  • 1 5 -6 lb pork shoulder
  • 1/4 c brown sugar
  • 1 1/2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp chipotle chili powder
  • 3 chipotles in adobo 
  • 2 tbs adobo sauce
  • 2 tbs olive oil
  • 1 bottle hard cider 

Preheat your oven to 325 degrees. Pat the pork dry with paper towels. In a small bowl combine sugar, paprika, garlic powder, salt, pepper, and  chipotle chili powder. Rub half of the mixture on the pork. Add 2 tbs olive oil to a dutch oven over medium high heat brown the pork on all sides. Off the heat pour the cider into the pot. Add in the chipotles, adobo, and the rest of the spice mixture. Roast for 6-8 hours or until the pork shreds easily with a fork. Using two forks shred the pork (discard the bones if you have a bone in pork shoulder). 

Eat immediately and enjoy!