Rhythm Cider Pork Tacos
A seasonal favorite amongst all the culinary team at Rhythm!
When you think of the Fall season, there are two very distinct flavors that come to mind…. sweet apple and warm spice. Paired with tender pork and made into a handheld snack, you’ve got a real treat! It’s the kind of dish you’d happily serve to friends on a weekend, but also one you could imagine on a seasonal menu.
The Marinade:
- 6 cups Rhythm cider
- 3 cups maple syrup
- 6 tsp thyme
- 1 Tbsp cinnamon
- 2 Tbsp salt
- 5 lbs. pork
The Taco:
- 9 ounces shredded pork
- 4 ounces apple cider coleslaw
- Garnish of pickled red onion
The Slaw:
- Cabbage, shredded
- Carrot, shredded
- Scallion, sliced
- Apple cider aioli
Building the Flavor:
The foundation is a simple, but smart marinade. Cider provides gentle acidity and a touch of fruit, which helps tenderize the pork while carrying flavor deep into the meat. Maple syrup adds a caramelized backbone that shows up after a long roast. Ground thyme brings a subtle herbal note, and cinnamon, used sparingly, rounds everything out with warmth. With enough salt to season through, the pork benefits from at least 12 hours in this mixture, however 24 hours is even better.
From there, the roast is straightforward: low and slow at 250 degrees, with enough marinade in the pan to keep everything moist. Covered, the pork braises in its own juices and emerges tender and deeply aromatic after about three hours. Once rested, it chops beautifully into bite-size pieces that hold up perfectly in a taco.
Balancing with Slaw:
Rich, slow-cooked pork always needs something crisp alongside it. Here, that’s a cider aioli slaw; shredded cabbage and carrot for crunch, scallion for sharpness, and just enough dressing to coat without weighing it down. The apple cider in the aioli echoes the flavors of the pork while keeping the slaw bright and fresh.
Assembly Matters:
To assemble, warm your tortillas until pliable. A generous scoop of chopped cider pork goes down first, followed by a handful of cider slaw for crunch and freshness. Finish with pickled red onions for acidity and color. They cut through the richness in a way that makes the taco feel complete.
What you end up with is a taco that balances comfort with refinement: sweet and savory pork, crisp vegetables, and a sharp pop of vinegar. It’s a dish that rewards a little planning ahead, and it’s one you’ll want to make more than once.
Rhythm Cider Pork Tenderloin with Ginger-Apple Chutney
Very few things feel more like Fall season than pork with apples. And…apple cider is the bridge that makes it all sing. It’s sweet, a little tangy and full of fruitiness. When it gets into pork, it does two things: it tenderizes the meat and leaves behind a gentle apple note that comes alive as it roasts. Add maple, thyme, and cinnamon, and you’ve got a marinade that seasons deep and makes the kitchen smell incredible.
The Marinade:
- 6 cups Rhythm Original Cider
- Substitute with Rhythm Honey Cider if looking for a sweeter taste
- 3 cups maple syrup
- 6 tsp. thyme
- 1 tbsp. cinnamon
- 2 tbsp. salt
- 5 lbs. pork
Whisk it together and taste—lightly salted apple-maple cider with herbal warmth. Marinate the pork for 12 to 24 hours so that cider can do its work. The sweetness clings to the surface, the salt and thyme work their way inside and the cinnamon lays down a warm backbone.
Roasting:
Move the pork to a roasting pan and add some of the marinade (boil it first). Roast covered at 250 degrees until internal temperature reads 145 degrees in the thickest part of the meat. Low heat plus cider in the pan keeps everything moist and infused.
Ginger-Apple Chutney:
- 3 Granny Smith apples, diced
- 1 onion, diced
- 2 Tbsp ginger, grated
- ½ tsp cinnamon
- ½ tsp allspice
- ¼ cup cider vinegar
- ¼ cup cider
- Pinch red pepper
Cook the onion and ginger until fragrant, then add the apples, spices, vinegar, and cider. Let it simmer until it’s glossy and jammy. The cider here doubles down on the pork’s flavor, while the vinegar and ginger cut through the richness.
To Plate:
- 8 oz. pork, sliced
- 3 oz. parmesan risotto
- 3 oz. roasted fall vegetables
- 3 oz. chutney spooned over top
- Light dusting of cinnamon
Why It Works:
The cider runs through every part of the dish—first tenderizing and flavoring the pork, then showing up again in the chutney for a bright echo. Pork is naturally rich and savory, and cider’s fruity acidity balances it without overwhelming. Add maple for depth, vegetables for earthiness, risotto for comfort, and chutney for zing, and you’ve got a plate that tastes like the season itself.
Rhythm Cider Chicken & Apple Skewers
There’s a certain moment every Fall season when the air finally turns crisp, and suddenly apple cider is everywhere—at farm stands, farmer markets and even simmering on stovetops. It’s one of those flavors that just feels like the season, sweet and tangy with a little warmth that makes you want to wrap your hands around a mug. That’s exactly what these skewers capture: juicy chicken, caramelized apples and a glossy cider glaze that tastes like autumn on a stick.
What you’ll need for one portion:
- 6 ounces chicken breast, grilled and chunked
- 1 Granny Smith apple
- ¼ cup Rhythm Original Cider
- 1 teaspoon cinnamon (for spiced apple)
- 1 teaspoon nutmeg (for spiced apple)
- 2 wooden skewers
Why does cider make this dish?
Cider is the anchor here. It tenderizes the chicken while giving it a gentle tart-sweet backbone. Reduced with maple, it becomes syrupy and bold, brushing over the skewers like a lacquer. The thyme keeps the sweetness in check, and a pinch of cinnamon makes the apples sing without turning things into dessert. It’s the same set of flavors you find in fall pies and roasts—just stripped down into a light, easy meal.
The Marinade:
- 6 cups Rhythm Original Cider
- Substitute with Rhythm Honey Cider if looking for a sweeter taste
- 3 cups maple syrup
- 6 tsp. thyme
- 1 tbsp. cinnamon
- 2 tbsp. salt
How to Make Them:
-
- Marinade. Whisk together hard cider, maple, thyme, cinnamon, and salt. Save a bit for later, then let chicken chunks soak in the rest for a few hours.
- Glaze. Simmer the reserved cider mixture until it coats a spoon.
- Apples. Chop apples and mix with cinnamon and nutmeg. Cook in a pot over low-medium heat until apples have taken some color and gone slightly soft
- Chicken. Grill the chicken until cooked through. Cook slightly less if you want extra juicy chicken, it will finish in the oven. Cut into cubes or bite sized pieces, depending on preference.
- Skewers. Thread chicken with spiced apple chunks so every bite has a little of both.
- Cook. Put two skewers in the oven to warm the whole thing, glazing in the last few minutes for that shiny finish.
- Serve. Brush with one last swipe of glaze and bring them straight to the table.
The Payoff:
Every bite is sweet, savory, and just a little tart; the cider pulls everything together and makes the whole dish feel unmistakably seasonal. They’re light enough to work as a simple dinner or as a shareable plate when you’ve got friends around. Nothing fancy, just good, honest fall flavors.