Maple Cream Ale Pulled Pork Sandwiches
By creating delicious meals with local products, we are truly embracing and celebrating the Muskoka lifestyle. After all, who says our craft beverages are only for drinking?
Ingredients
2 four-pound pork shoulders
3-4 bottles of Muskoka Springs Maple Cream Ale (enough to cover the meat entirely in a large pot)
5 tbsp. sugar in the raw
5 tbsp. old-fashioned brown sugar
2 tbsp. salt
2 tbsp. ground paprika
1 tbsp. onion powder
1 tbsp. fresh ground rainbow peppercorns
1 tbsp. garlic powder
Instructions
Put the pork shoulders in a large pot. Pour in the maple cream ale until the meat is fully covered.
In a separate bowl, mix all the dry ingredients together to create a dry rub.
Put 1/4 of the dry run into the pot and let the meat marinate for 12 hours.
Heat the smoker to 180-200°F
After at least 12 hours, massage the rest of the rub over the meat.
Smoke the meat on for 10 hours.
After you take the meat off of the smoker, let the it rest for 30 minutes to allow for juices to rest and flavour to intensify. With two forks, pull apart the meat and serve on fresh Kaiser buns from your favourite local bakery.
To finish, use your favourite BBQ sauce and serve with a garden salad or fresh coleslaw, and of course, a Muskoka Springs Maple Cream Ale to wash it all down!