Guinness® Stout Pork BBQ with
1 tbsp. olive oil
1 lb. pork roast
Salt and pepper
20 oz. Guinness® Stout
½ c. brown sugar
½ c. red wine vinegar
1 tsp. red pepper flakes
1 tsp. garlic powder
All cooking liquid and juices from the pork
½ c. ketchup
4 tbsp. Blue Crab Bay Co.® Sea Salt Nuts®, roughly chopped
Heat the oil in a heavy skillet on high. Season the pork with salt and pepper, and sear the outer edges for about a minute on each side. Mix remaining five ingredients in bottom of a slow cooker. Add the pork, turn on low, and let cook 6 to 8 hours. Remove pork, and let it rest for about 10 minutes. Using a fork, shred the pork and set aside.
To prepare sauce: Move cooking liquid from the slow cooker into a heavy sauce pot. Heat on high, and bring to a boil. Reduce to a simmer, whisk in the ketchup, and reduce by half, or to desired consistency. Remove from heat and chill. Sauce will last 7 to 10 days in the refrigerator.
Top the bottom half of a Kaiser or your favorite roll with BBQ, add sauce, then sprinkle about 1 tablespoon of chopped Sea Salt Nuts® on top for crunch. Add the rest of the roll, and go for it!
Mallards at the Wharf
*Best Dish & People’s Choice Award, 2010 Taste of Hampton Roads