Smoked Pulled Pork with V1 BBQ Sauce

Serves

6-8

Prep Time

20 mins

Cook Time

7-10 hrs

This pulled pork recipe uses V1 cider to create a tangy, slightly smoky, and well-balanced BBQ sauce that complements the richness of slow-cooked pork shoulder. Smoked or roasted low and slow, the pork develops deep flavor, while the sauce adds brightness and complexity. Top it with a crisp red slaw (recipe linked) for the perfect balance of texture and acidity.

Servings: ~6–8

Pork Weight: ~4–5 lbs (Half Pork Shoulder)

Ingredients

For the Pork:

  • 4–5 lb pork shoulder (pork butt)
  • 2 tbsp kosher salt (enough to evenly coat the surface)
  • 1 tbsp cumin, ground
  • 1 tbsp coriander, ground
  • 1 tbsp black peppercorns, freshly ground
  • 2 tsp smoked paprika
  • 2 tsp ancho chili powder
  • ½ cup apple cider vinegar (for spritzing every 90 minutes)

For the V1 BBQ Sauce:

  • ½ can (6 oz) V1 cider
  • ¼ cup apple cider vinegar
  • 2 tbsp Dijon mustard
  • 2 tbsp honey
  • 1 tsp freshly ground black pepper
  • 4 cloves garlic, smashed
  • 1 generous pinch of salt

Process

1. Prepare the Pork:

  1. Season the pork shoulder generously with kosher salt on all sides. Let it sit at room temperature for 20 minutes.
  2. Pat the pork dry, then coat all sides evenly with the spice rub.
  3. Place the pork on a foil-lined baking sheet or in a smoker at 225°F. (Plan for 1.5–2 hours per pound.)
  4. Every 90 minutes, spritz the pork with apple cider vinegar to keep it moist and build a flavorful bark.

2. Make the V1 BBQ Sauce:

  1. Heat a saucepan over medium heat and add the smashed garlic with a generous pinch of salt. Sauté until fragrant and softened, but not browned (about 2–3 minutes).
  2. Pour in V1 cider and apple cider vinegar. Increase heat to high and bring to a boil.
  3. Reduce heat to maintain a gentle boil and let the mixture reduce by about ⅔ (10–15 minutes).
  4. Remove from heat and whisk in Dijon mustard, honey, and black pepper. Adjust seasoning as needed.

3. Shred & Sauce the Pork:

  1. When the pork reaches an internal temperature of 195–203°F, remove it from the smoker or oven.
  2. Let it rest for 30 minutes, then use two forks (or your hands) to shred the meat.
  3. Toss with some of the V1 BBQ sauce, reserving extra for serving.

4. Assemble the Sandwiches:

  1. Toast the buns until golden brown.
  2. Pile the pulled pork onto the buns and top with red slaw (recipe linked here).
  3. Serve with extra V1 BBQ sauce on the side.

Featured Product

V1

$22.00
$22.00

The Long Way Is Worth It.

Cider doesn’t have to be sweet. It doesn’t have to be overly tart. It can be balanced, deeply drinkable, and full of character—if you take the time to make it that way.

V1 is the result of a longer fermentation process, drawing from the world’s great winemaking traditions to develop nuance, structure, and a clean, lingering finish. Off-dry, with just enough residual sweetness to balance a bright, lemon-kissed acidity, it unfolds with floral aromatics and subtle nutty notes that reveal themselves as it warms.

It’s the cider that set us on this path. And if you haven’t tried it yet, it’s the one to start with.

Pairs well with everything. And nothing at all.

Size