Pulled Pork with Molasses Beer Sauce

This is a braised pulled pork method (minus the pre-braising brining) that is first seared on the stove top, then finished in the oven. It's paired with a molasses beer sauce, both components giving a wonderfully dark flavor to the sauce.

Pulled Pork

- 2 x 3lb or 1 x 7 lbs of pork shoulder/pork butt with bone-in (don't trim fat off)
- spice rub (comprising paprika, garlic powder, salt, pepper, cinnamon, ground mustard, ground ginger)
- 1 quart organic chicken stock
- 12 oz dark ale

Molasses-Beer Sauce

- 1 cup molasses
- 12 oz dark ale (anything but light beer)
- 2 cups roasting jus from pork above
- hoisin sauce
- Worcestershire sauce
- ketchup
- sweet chili sauce (Rooster/siracha sauce)
- brown sugar
- mustard

1. Lightly score pork shoulders with knife.
   
2. Add spice rub generously to pork shoulders.
3. Sear on all sides (except for fatty side) for a few minutes, let rest.
4. Add in chicken stock and ale to searing pan.
5. Let reduce slightly.
6. Transfer pork to roasting pan, add stock+ale mixture, cover tightly with aluminum foil.
7. Roast at 325 degrees F for at least 3 hours, turning over once mid-way through.
8. Make molasses-beer sauce by adding ingredients, mixing to taste. Add in 2 cups of the wonderful roasting liquid jus. Let reduce to about 1.5 to 2 cups. Set aside to serve with pork.
9. Meanwhile, remove fat from pulled pork. Using 2 forks, dissect the pork into shreds. The meat at this point will very easily come off the bone.
10. Serve with the molasses-beer sauce.
11. Alternatively, serve in sandwich with pickled daikon/carrot strips.
    

Some leftover pulled pork in roasting pan.