Loxtonia Pale Amber | The beer-styled cider for all tastes

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Loxtonia Pale Amber Cider | Image courtesy of Loxtonia

Pheeeew. Can I get an ‘amen’ for the hot weather?

The spring weather and slow approach to warmer weather has a delicate relationship of seasonal meals. A decadent roast dinner becomes delicious sandwich – or salad – food stars for the next day’s lunch.

Don’t even get me started on the time that I accidentally cooked too much of our pork shoulder. The meat alone lasted us up to a week! We were so completely ‘porked’ out, that the mere term sent shivers down our spines.

Speaking of seasonal menus, the Loxtonia ciders serve as a wonderful accompaniment in the kitchen for experimentation. Attached is a phenomenal recipe for precisely what you need right now – a cool cider, a refreshing slaw salad, and a rocking roast to feed 8 mouths.

With our garden and veranda renovations starting up, you’ll be seeing us all lounging about in the garden with a cool Loxtonia in hand. Who knows, we might even have two.

Remember to tag @loxtonia_cider and us when trying the recipe! 


Apple cider comes in a myriad of styles and at Loxtonia, the family owned cidery in the Ceres Valley, you’ll find a cider for every taste from dry and crisp to mellow and tangy, and everything in between.

One of the more intriguing ciders in the range is the beer-styled Loxtonia Pale Amber Apple Cider. This well-rounded cider is mellow and smooth with nuances of caramel that meld into a polished apple finish. Even beer lovers enjoy this cider!

The true essence of the apple nurtured from orchard to bottle, Loxtonia cider is naturally fermented using only 100% freshly pressed, handpicked apples – all home grown on the family farm.

The Whitfields of Loxtonia have a treasure trove of family recipes developed over more than 30 years on their Ceres apple farm. With the holiday season almost here, they will be whipping up delicious eats sure to satisfy friends and family. Their juicy Pale Ale Cider-braised pulled pork sandwiches are a winner every time.

The Whitfields began making premium cider from their own apple orchards in 2013 as a natural progression of their fruit farming venture with father, Larry, the founder and head cider maker, and daughter, Ali, responsible for marketing.

All Loxtonia ciders are gluten-free, vegan-friendly and free of preservatives and artificial additives. They are available at leading outlets countrywide. The Loxtonia tasting room in Ceres is open daily. For bookings and online purchases visit https://www.loxtonia.co.za/, email enquiries@loxtonia.co.za or call Tel: 023-0040930. To stay in the mix, follow @loxtonia_cider on Instagram and Twitter.


Loxtonia – Pale Amber Cider | Image courtesy of Loxtonia

Loxtonia Cider Braised Pulled Pork Sandwiches & Apple Slaw

Serves 8



For the pork:

± 1,2 – 1,5kg pork shoulder, bone in

2 Tbsp of olive oil

1 Tbsp of Spicy Mexican Style Taco Spice

1 tsp of mustard powder

Salt and pepper to taste

2 brown onions, sliced

340ml / 1 bottle Loxtonia Pale Amber Cider

250ml / 1 cup of good quality BBQ sauce


To serve:

8 soft brioche-style hamburger buns

Softened butter, for toasting

4 Tbsp of tangy mayonnaise

8 large dill pickles, sliced

2 cups of fresh coleslaw

2 pink lady apples, sliced into thin matchsticks

Juice of 1 lime

Sweet potato fries to serve



Rub the pork with olive oil and season well with the spices, salt and pepper.

Sear the pork in a heavy based cast iron pot / Dutch oven until golden brown all over.

Add the onion, Loxtonia Pale Amber Cider and BBQ sauce.


You can cook the pork several ways:

  1. Cover and cook in a 135˚C oven for ± 3½ hours until tender.
  2. Pressure cook on high pressure for 1½ hours. Natural release.
  3. Place in a slow cooker and cook on low for 8 hours.


Once the pork is very tender, transfer the meat to a clean bowl.

Shred with 2 forks, discarding any excess fatty bits and the bone.

Strain the onion out of the cooking liquid, place the liquid back on the heat and bring to a simmer. Reduce by half until you have a thick sauce that coats the back of a spoon.

Pour enough reduced cooking liquid over the pulled pork until super juicy. Mix well.


To assemble the sandwiches:

Combine the coleslaw and apple.

Season with lime juice and a pinch of salt. Toss.


Spread a little softened butter onto the sliced buns and toast until deeply golden brown.

Top the toasted buns with a little swish of mayo, a generous pile of pulled pork and the apple slaw. Finish with some sliced pickles and the top bun.


Serve with crispy sweet potato fries on the side and enjoy with a cold Loxtonia Pale Amber Cider.

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Sabah Cabano
Sabah Cabano
Daughter of Sonia, obviously. Lover of food, traveling, and all things ending with "Let's never do this again.' I like to believe that I'm funny. Copywriter and a graduate in Creative Brand Communications. Based in Cape Town in the heart of the City Bowl, surprisingly not yet vegan. En ek praat Afrikaans.