Pork Braised In Beer And Maple Syrup Food

MAPLE-SYRUP & BEER BRAISED PORK

Steps:

• You will need a large 14" deep cast iron dutch oven with a lid.And a meat trivet. In a mixing bowl combine paprika,black pepper,salt,garilc powder,onion powder,thyme. Mix well
• Cut small slits in the pork butt. insert 8-10 cloves of garlic. Take rub mix and rub all over pork butt.. put meat trivet into bottom of dutch oven. Place oven over high heat,add 1/4 of apple juice to bottom of oven. Set pork butt in oven. Put lid on bake for 15-20 min.
• With cloves and a hook remove oven from heat. Remove lid with lid lifter.. Mix beer and maple syrup until well blended. Place celery,and onion wedges around pork butt. pour beer,syrup mix over pork .Replace lid...
• put dutch oven over med-low heat,Around 250. cook for 2 hours. ( you may have to add more beer-syrup mix as it cooks).. remove from heat let it rest for 10-15 min slice and serve.

MAPLE BAKED PORK LOIN ROAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat the oil in a large skillet over medium-high heat until smoking. Meanwhile, season the pork roast with salt and pepper, then dredge in flour, and shake off excess. Sear in hot oil until browned on all sides, about 1 minute per side.
• Place onto a large sheet of aluminum foil set on top of a baking sheet; set aside. Stir together the maple syrup, ketchup, water, and garlic. Pour 3/4 of this sauce over the pork. Fold the foil over the pork, and seal to form a packet.
• Bake in preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), about 2 hours. Carefully open up the foil packet, and broil for a few minutes until the sauce glazes the meat. Serve with remaining sauce.

MAPLE-MUSTARD PULLED PORK

Steps:

• Mix the sea salt and 200g of the sugar in a large food bag, add the pork and coat it well. (If you don't have a bag, rub over the pork in a dish and cover with cling film.) Leave in the fridge overnight.
• The next day, remove the pork and wipe down the meat with kitchen paper. Heat oven to 140C/120C fan/gas 1. Mix the remaining sugar, the maple syrup, mustards and some ground pepper. Rub half the mixture over the pork and sit it on a rack in a roasting tin. Roast for 6 hrs.
• Spoon the remaining maple mixture over the pork and roast for 1 hr more.
• Rest the meat for 30 mins on a plate loosely covered with foil. To serve, tear the pork into big fat chunks and, after skimming the surface, spoon over any juices from the tin.