Make

Tip

The longer the marinating time, the better.

Pulled Pork

goop

This recipe makes sweet, smoky, falling apart piece of meat that doesn’t require any refined sugar. Slather on the sauce and serve on our gluten-free buns with our bread + butter pickles.

makes 4

to marinate

1 4-lb boneless pork shoulder

2 tablespoons tomato paste

2 tablespoons apple cider vinegar

2 tablespoons dried thyme

2 tablespoons dried oregano

2 tablespoons sweet pimenton

1 tablespoon molasses

1 tablespoon maple syrup

2 tablespoons soy sauce

1 tablespoon olive oil

2 cloves garlic, minced

pinch of salt

a few grinds of pepper

for cooking

 1 large yellow onion, roughly chopped

2 garlic cloves, roughly chopped

1/2 cup apple cider vinegar

1/2 cup dark ale

1/2 cup chicken broth

for cooking

2 tablespoons tomato paste

1/2 cup water

2 tablespoons apple cider vinegar

2 tablespoons soy sauce

2 tablespoons molasses

1 tablespoon maple syrup

2 tablespoons sweet pimenton

1 teaspoon cayenne pepper

pinch of salt

a few grinds of pepper

1. To marinate the meat, place the pork in a large bowl or baking dish. Add all the ingredients in the “to marinate” section. Massage the marinade into the meat with your hands. Cover and place in the fridge for an hour to overnight.

2. In a large dutch oven over medium heat, add a few tablespoons of olive oil. Add the onion and let cook for a minute until translucent. Add the garlic, season with salt and pepper and let cook for a minute until soft and fragrant. Add the vinegar, chicken broth, beer and pork. Cover and transfer to the 300°F oven. Let cook for 4-5 hours until tender and falling apart.

3. Meanwhile, make the sauce. Place all sauce ingredients in a pot over medium-high heat. Whisk continuously until sauce is reduced by about a third and thickens, about 10-15 minutes.

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