top of page
  • salifemag

Recipe of the day - Loxtonia Cider Braised Pulled Pork Sandwiches & Apple Slaw.

Loxtonia Cider Braised Pulled Pork Sandwiches & Apple Slaw.

Serves 8


For the pork:

± 1,2 – 1,5kg pork shoulder, bone in

2 Tbsp of olive oil

1 Tbsp of Spicy Mexican Style Taco Spice

1 tsp of mustard powder

Salt and pepper to taste

2 brown onions, sliced

340ml / 1 bottle Loxtonia Pale Amber Cider

250ml / 1 cup of good quality BBQ sauce

To serve:

8 soft brioche-style hamburger buns

Softened butter, for toasting

4 Tbsp of tangy mayonnaise

8 large dill pickles, sliced

2 cups of fresh coleslaw

2 pink lady apples, sliced into thin matchsticks

Juice of 1 lime

Sweet potato fries to serve


Rub the pork with olive oil and season well with the spices, salt and pepper.

Sear the pork in a heavy based cast iron pot / Dutch oven until golden brown all over.

Add the onion, Loxtonia Pale Amber Cider and BBQ sauce.

You can cook the pork several ways:

1. Cover and cook in a 135˚C oven for ± 3½ hours until tender.

2. Pressure cook on high pressure for 1½ hours. Natural release.

3. Place in a slow cooker and cook on low for 8 hours.

Once the pork is very tender, transfer the meat to a clean bowl.

Shred with 2 forks, discarding any excess fatty bits and the bone.

Strain the onion out of the cooking liquid, place the liquid back on the heat and bring to a

simmer. Reduce by half until you have a thick sauce that coats the back of a spoon.

Pour enough reduced cooking liquid over the pulled pork until super juicy. Mix well.

To assemble:

Combine the coleslaw and apple.

Season with lime juice and a pinch of salt. Toss.

Spread a little softened butter onto the sliced buns and toast until deeply golden brown.

Top the toasted buns with a little swish of mayo, a generous pile of pulled pork and the apple

slaw. Finish with some sliced pickles and the top bun.

Serve with crispy sweet potato fries on the side and enjoy with a cold Loxtonia Pale Amber


bottom of page