We live in the greatest country on earth & deserve to eat in the same fashion. See how we took pork shoulder & brussel sprouts, infused then with some of Woodchuck’s Cider, and made one treat you don’t want to miss. Be a part of America and feast, cider lovers, feast!
1handful of whole cloves, juniper berries, mustard seed, & coriander
½bottle Woodchuck Green Apple Cider
1small Chopped onion
1Gala apple
2cloves Garlic
Woodchuck Hard Cider-Glazed Brussel Sprouts
1lbBrussel sprouts
1small Yellow onion
4slices Applewood smoked bacon
½bottle Woodchuck Green Apple Cider
¼cupMaple syrup
2tbspRed wine viengar
1pinchSalt & pepper
Dumplings
1cupFlour
2tspBaking powder
1tspWhite sugar
½tspSalt
½cupMilk
1tspMargarine
Woodchuck Hard Cider Roast Pork
1
Preheat oven to 325 degrees. Coat pork shoulder is spice blend of celery seed, salt, pepper, and onion powder.
2
Score pork shoulder and insert whole cloves into the slits. Place chopped onion, apple, juniper berries, mustard seed, garlic, and coriander into baking dish.
3
Place pork in baking dish and pour in half of a bottle of Woodchuck Green Apple Hard Cider.
4
Cover with aluminum foil and bake for 2-2 1/2 hours. Uncover and let cook for an additional 15-20 minutes to brown. Let rest for 5 minutes before slicing.
Gravy
5
To make gravy strain pan drippings into a pot and simmer on low heat for 30-45 minutes.
6
Add 1 tbsp of butter after removing from heat and serve over sliced pork.
Woodchuck Hard Cider-Glazed Brussel Sprouts
7
Chop bacon and cook over medium heat until crisp. Remove bacon from pan and add chopped onions.
8
Cook onions in bacon fat until translucent. Add halved brussel sprouts flat side down. Cook until brussel sprouts have browned.
9
Add half bottle of Woodchuck Hard Cider and maple syrup, cook until liquid is absorbed.
10
Remove from heat and add vinegar, salt, pepper, and cooked bacon.
Dumplings
11
Stir together flour, baking powder, sugar, and salt in a bowl. Add margarine into the mixture until it crumbles. Add in milk to make the dough.
12
Make hand-sized balls. Cover and simmer 15 minutes without lifting the lid. Serve.
Ingredients
Pork Shoulder
1 ½lbsPork shoulder
2tspCelery seed
1tbspOnion powder
2tspGround black pepper
1handful of whole cloves, juniper berries, mustard seed, & coriander
½bottle Woodchuck Green Apple Cider
1small Chopped onion
1Gala apple
2cloves Garlic
Woodchuck Hard Cider-Glazed Brussel Sprouts
1lbBrussel sprouts
1small Yellow onion
4slices Applewood smoked bacon
½bottle Woodchuck Green Apple Cider
¼cupMaple syrup
2tbspRed wine viengar
1pinchSalt & pepper
Dumplings
1cupFlour
2tspBaking powder
1tspWhite sugar
½tspSalt
½cupMilk
1tspMargarine
Directions
Woodchuck Hard Cider Roast Pork
1
Preheat oven to 325 degrees. Coat pork shoulder is spice blend of celery seed, salt, pepper, and onion powder.
2
Score pork shoulder and insert whole cloves into the slits. Place chopped onion, apple, juniper berries, mustard seed, garlic, and coriander into baking dish.
3
Place pork in baking dish and pour in half of a bottle of Woodchuck Green Apple Hard Cider.
4
Cover with aluminum foil and bake for 2-2 1/2 hours. Uncover and let cook for an additional 15-20 minutes to brown. Let rest for 5 minutes before slicing.
Gravy
5
To make gravy strain pan drippings into a pot and simmer on low heat for 30-45 minutes.
6
Add 1 tbsp of butter after removing from heat and serve over sliced pork.
Woodchuck Hard Cider-Glazed Brussel Sprouts
7
Chop bacon and cook over medium heat until crisp. Remove bacon from pan and add chopped onions.
8
Cook onions in bacon fat until translucent. Add halved brussel sprouts flat side down. Cook until brussel sprouts have browned.
9
Add half bottle of Woodchuck Hard Cider and maple syrup, cook until liquid is absorbed.
10
Remove from heat and add vinegar, salt, pepper, and cooked bacon.
Dumplings
11
Stir together flour, baking powder, sugar, and salt in a bowl. Add margarine into the mixture until it crumbles. Add in milk to make the dough.
12
Make hand-sized balls. Cover and simmer 15 minutes without lifting the lid. Serve.
