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    Home Barbecue Smoked Pulled Pork With Crispin Cider Barbecue Sauce

    Smoked Pulled Pork With Crispin Cider Barbecue Sauce

    Want Incredible Pulled Pork with Delectable BBQ Sauce?

    Pulled Pork can come out perfect or it can be a constant pain if it isn’t smoked just right.  How can we fix this?  You might want to start with the recipe below.  We take out the guess work and make incredible pulled pork even better with an incredible sauce combo.

    Pork shoulder—cooked in a smoker (or Dutch oven) until tormentingly tender—gets a simple salt, pepper, paprika and onion and garlic powder rub. While time works its magic, a tangy Crispin Cider-based barbecue sauce simmers atop the stove, its tomato, vinegar and mustard base spiked with aromatic spices.

    Then, the fall-part-tender meat gets piled high into buns and finished with zingy sauce. At the end of the day, it’s as good of an excuse as any—and an effortless one at that—to throw an end-of-summer backyard barbecue bash.


    Yield: Serves 10 to 12
    Active Time: 20 minutes
    Total Time: About 6 hours
    Special Equipment: Smoker or Dutch oven

    Smoked Pulled Pork With Crispin Cider Barbecue Sauce

    10-12 Servings



      For the Pork:
    • 6 to 7-pound pork shoulder
    • 1 1/2 tablespoons olive oil
    • 1 tablespoon onion powder
    • 1/2 tablespoon smoked paprika
    • 1/2 tablespoon garlic powder
    • Kosher salt and black pepper
    • Buns
      For the Sauce:
    • 1 tablespoon olive oil
    • 1 large white onion, finely chopped
    • 1 (12-ounce) bottle Crispin Cider
    • 28-ounce can tomato puree
    • 1/2 cup ketchup
    • 1/3 cup prepared mustard
    • 2 tablespoons packed dark brown sugar
    • 2 tablespoons Worcestershire sauce
    • 2 tablespoons apple cider vinegar
    • 2 bay leaves
    • 1/2 tablespoon smoked paprika
    • 1/2 teaspoon cayenne
    • 1/2 teaspoon cumin
    • 1 teaspoon ground coriander


    1. Preheat smoker to 225°F. Rub pork with olive oil. Combine salt, pepper, paprika onion powder and garlic powder in a small bowl. Rub evening on pork shoulder. Place meat in the smoker and cook for 8 to 10 hours, maintaining a temperature of 225°F. Begin checking meat for doneness after 8 hours of cooking time. Alternately, preheat oven to 275°F and place rubbed meat in a Dutch oven to cook for 5 to 7 hours, basting with pan juices periodically and checking for doneness after 5 hours.
    2. While the pork is cooking, heat olive oil over medium heat until shimmering. Add onion and garlic and sauté, stirring often, until tender and translucent, about 7 minutes. Add hard cider, raise heat to medium-high and bring to a boil. Simmer for 5 minutes. Then, add pureed tomatoes, ketchup, mustard, molasses, brown sugar, Worcestershire sauce, vinegar, bay leaves, paprika, cayenne, cumin and coriander. Stir to combine and season, starting with 1 teaspoon of kosher salt and 3/4 teaspoon black pepper. Return to a boil, reduce heat to low and simmer, stirring often, for 45 minutes, or until sauce has thickened. Taste and adjust seasonings if needed. Refrigerate until ready to use.
    3. The pork is done when it falls apart easily when pulled with a fork. Remove from smoker or Dutch oven and let meat rest to rest for 30 minutes. Reheat sauce. Pull meat apart using two forks. Tuck pulled pork into buns, top or mix meat with sauce and serve immediately.

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    Based on the recipe found here.


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