Cider-Barbecue Pulled Pork over Mashed Potatoes

By cindygwest

Ingredients

• 2 pounds boneless (country style) pork ribs
• 1 pint hard cider ( or non-alcoholic cider)
• 1 (18 1/2 ounce) bottle barbecue sauce
• 2 1/2 pounds russet potatoes, peeled and quartered
• 6 T. butter
• 1/2 cup whole milk
• 2 T. chopped fresh parsley
• salt
• ground black pepper

Details

Servings 6

Preparation

Step 1

1. In a large saucepan, combine ribs, cider and barbecue sauce. Stir well, then bring to a boil over medium-high heat. Reduce heat to maintain a steady simmer. Cook for 1 hour to 1 1/2 hours, until pork is very tender and liquid is reduced and thick.
2. After the pork cooks for 45 minutes, place the potatoes in a medium saucepan. Add cold water to cover, then bring to a boil over medium-high heat. Cook until potatoes are tender. Drain potatoes and return to the pot. Add butter and milk, then mash. Mix in parsley, then season to taste with salt and pepper. Cover and set aside.
3. Use 2 forks to shred and pull apart the cooked pork, mixing it with the sauce. Serve over the mashed potatoes.