
Root Beer and Molasses Slow Roasted PorkRecipe by Chef Michael Williams Prep time 10 mins Cook time 8 hours Slow roasted pork is an amazing thing and adding root beer, molasses and cumin make it that much better. It’s a simple recipe, but if you make it you will be surprised by how much flavour you get out of a few simple ingredients. Ingredients 1 pork shoulder blade or butt roast 1 large onion (sliced into rings) Organic molasses Cumin seeds Sea salt and fresh ground pepper to taste Red pepper flakes (optional) 1 Bottle Phillips Intergalactic Root Beer 1 heaping tablespoon ginger (minced) Directions Start this recipe off my slicing the onion into 3 or 4 thick slices (about ¾ of an inch) and then place them in the bottom of a casserole dish or oven safe pan. Try to find a dish/pan that is roughly a little bigger than the roast. Now place the roast directly on top of the onions so that it is sitting up from the bottom of dish. Drizzle the roast liberally with the molasses and sprinkle liberally with the cumin seeds, salt and pepper. If you want a touch of spice, then sprinkle with the red pepper flakes. Now pour the root beer in the dish so that it comes up to the bottom of the roast and add the ginger to the root beer. Place in a preheated 220? F oven and roast until fork tender. This will probably take 10 hours, give or take, depending on the size of the roast. Once the roast is fork tender let it rest for 10 minutes in a warm place. Meanwhile, add the onions and a little of the liquid to a food processor or blender and puree until smooth, then add the rest of the liquid and run for another minute or so. If desired, you can reduce the sauce down to give it bit more body. Now it’s time to serve the roast with your favourite whole grain and fresh veggies.

Root Beer and Molasses Slow Roasted PorkRecipe by Chef Michael Williams

Prep time 10 mins
Cook time 8 hours

Slow roasted pork is an amazing thing and adding root beer, molasses and cumin make it that much better. It’s a simple recipe, but if you make it you will be surprised by how much flavour you get out of a few simple ingredients.

Ingredients

1 pork shoulder blade or butt roast
1 large onion (sliced into rings)
Organic molasses
Cumin seeds
Sea salt and fresh ground pepper to taste
Red pepper flakes (optional)
1 Bottle Phillips Intergalactic Root Beer
1 heaping tablespoon ginger (minced)

Directions

Start this recipe off my slicing the onion into 3 or 4 thick slices (about ¾ of an inch) and then place them in the bottom of a casserole dish or oven safe pan. Try to find a dish/pan that is roughly a little bigger than the roast.
Now place the roast directly on top of the onions so that it is sitting up from the bottom of dish.
Drizzle the roast liberally with the molasses and sprinkle liberally with the cumin seeds, salt and pepper. If you want a touch of spice, then sprinkle with the red pepper flakes.
Now pour the root beer in the dish so that it comes up to the bottom of the roast and add the ginger to the root beer.
Place in a preheated 220? F oven and roast until fork tender. This will probably take 10 hours, give or take, depending on the size of the roast.
Once the roast is fork tender let it rest for 10 minutes in a warm place.
Meanwhile, add the onions and a little of the liquid to a food processor or blender and puree until smooth, then add the rest of the liquid and run for another minute or so.
If desired, you can reduce the sauce down to give it bit more body.
Now it’s time to serve the roast with your favourite whole grain and fresh veggies.