4 boneless or bone-in pork chops, about 1 inch thick Freshly ground black pepper Olive oil, for cooking To prepare the brine, dissolve the salt in the warm water. Add the apple cider and make sure ...

Sear the pork shoulder on all sides until browned. Place the seared pork shoulder in a slow cooker. Pour in the apple cider vinegar and ... Pile the pulled pork onto the bottom half of each ...

Place chops in a container and pour over the brine. Refrigerate overnight ... Set aside to rest. Add the cider to the pan and cook until spoon coating consistency. Add chops to pan with any ...

From sweet to savory, these awesome ways to use apple cider will convince you to keep a bottle in the fridge year round.

Add the pork sirloin roast, making sure it is completely submerged in the brine. Cover and refrigerate ... Place pineapple, Courvoisier, apple cider vinegar, onion, cinnamon and crushed red ...

His Restaurants: The Four Horsemen and a forthcoming Italian restaurant, both in Brooklyn’s Williamsburg. What He’s Known For: Creating inventive dishes in the tiny kitchen of an ambitious ...

Preheat the oven to 150C/130C Fan/Gas 2. For the pork, put the soy sauce, chilli powder, Chinese five-spice, sugar, garlic and ginger in a large bowl. Mix together to make a sloppy paste.

Blot chops dry with a paper towel and season generously with salt. Set aside. Add brown sugar, cider vinegar, fish sauce, cinnamon and paprika to a medium pot. Bring mixture to a boil over medium ...

Tangy North Carolina barbecue sauce is delicious tossed with pulled chicken instead of the usual pork and served the traditional ... not a tomato — base. Cider vinegar, which is used here ...

The mushrooms are shredded to resemble something like pulled pork, then marinated in a combination of soy sauce, apple cider ...