TiIPs. aE: za Enjoy This Hard Cider-Infused Game Day Recipe Presented by Angry Orchard (NAPSA)—As football fans every- wherecelebrate with tailgating festivities and game-daygrilling, many are looking for a crisp and refreshing beverage to pair with traditional barbecue favorites and infuse in exciting new recipes. Hard cideris a fruit-forward and deliciousalternative to beer and wine, makingit a winning refreshment and recipe ingredient no matter the score. ‘There are two apples in every bottle of Angry Orchard, the leading US. cider maker*. Crisp Apple, Angry Orchard’s most popular hard cider, is made with a Refreshing food and drink can help your tailgating party taste like victory. Preheat oven to 250 F. Place pork shoulder in a baking dish and sprin- blend of culinary and bittersweet apples kle with cumin, paprika and salt. its bright crisp apple taste. Crisp Apple is available in 6-packs as well as 12-o0z. and 16-oz. cans, which are perfect for enjoying during outdoortailgating parties. For an easy-drinking alternative for longer drinking occasions, try Angry Orchard Easy Apple, whichis also available in 6-packs and 16-o0z. cans. Hard cider provides a natural sweetness that calmsthe heat offlavorful and spicy dishes, such as hot wings and pour in tomato, cider and cider that lends balance and complexity to and barbecue, and pairs well with clas- sic grilling eats like burgers and hot dogs. Hard cider’s apple-forward flavor also enhances pork dishes ideal for tailgating, such as the cider-infused Pulled Pork Crostini with Caramelized Apple recipe below. Pulled Pork Crostini with Caramelized Apple 1 bottle Angry Orchard Crisp Apple 2 pounds pork shoulder 2 Tablespoons ground cumin 3 Tablespoons smokedpaprika 3 Tablespoons Koshersalt 1 large white onion, chopped 6 garlic cloves, smashed 12-ounce can crushed tomato % cup apple cider vinegar Olive oil as needed 24 French bread rounds 24 fresh sage leaves 2 Cortland apples, sliced ‘Source: IRI, Total U.S. Multi-Outlet, ending 9/7/17 Place white onion and garlic in pan vinegar. Cover tightly with plastic wrap and foil and place in oven to cook until tender, approx. 3 hours; remove andlet stand, loosely covered. Increase oven temperature to 350 F. Brush French bread and sage leaves lightly with olive oil and sprinkle with salt; place on baking sheet and place in oven until crispy; approx. 7 minutes. Flake apart pork shoulder with tongs or fork in a bowl, adding some of the braising liquid to the mix to taste. Place small amount of pork shoulder on croutons, and top with fresh apple slice and crispy sage; serve. Note: Low andslow are the keys to making this pork shoulder tender and delicious; the apple cider and apple cider vinegar add enough tang and acid to help break down the meat and make it taste even better. ‘This dish pairs effortlessly with hard cider alone, but if you're looking for a newtailgating tradition, try couplingit with OrchardFest. Orchard Fest %, bottle Angry Orchard Crisp Apple % bottle Samuel Adams Octoberfest Fill % pint glass with Samuel Adams Octoberfest. Top with Angry Orchard Crisp Apple. For further recipes, facts and tips, go to www.AngryOrchard.com.
