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    Pulled Pork

    ingredients

    makes 4

    to marinate

    • 1 4-lb boneless pork shoulder
    • 2 tablespoons tomato paste
    • 2 tablespoons apple cider vinegar
    • 2 tablespoons dried thyme
    • 2 tablespoons dried oregano
    • 2 tablespoons sweet pimenton
    • 1 tablespoon molasses
    • 1 tablespoon maple syrup
    • 2 tablespoons soy sauce
    • 1 tablespoon olive oil
    • 2 cloves garlic, minced
    • pinch of salt
    • a few grinds of pepper

    for cooking

    • 1 large yellow onion, roughly chopped
    • 2 garlic cloves, roughly chopped
    • 1/2 cup apple cider vinegar
    • 1/2 cup dark ale
    • 1/2 cup chicken broth

    for sauce

    • 2 tablespoons tomato paste
    • 1/2 cup water
    • 2 tablespoons apple cider vinegar
    • 2 tablespoons soy sauce
    • 2 tablespoons molasses
    • 1 tablespoon maple syrup
    • 2 tablespoons sweet pimenton
    • 1 teaspoon cayenne pepper
    • pinch of salt
    • a few grinds of pepper

    preparation

    1. To marinate the meat, place the pork in a large bowl or baking dish. Add all the ingredients in the “to marinate” section. Massage the marinade into the meat with your hands. Cover and place in the fridge for an hour to overnight.

    2. In a large dutch oven over medium heat, add a few tablespoons of olive oil. Add the onion and let cook for a minute until translucent. Add the garlic, season with salt and pepper and let cook for a minute until soft and fragrant. Add the vinegar, chicken broth, beer and pork. Cover and transfer to the 300°F oven. Let cook for 4-5 hours until tender and falling apart.

    3. Meanwhile, make the sauce. Place all sauce ingredients in a pot over medium-high heat. Whisk continuously until sauce is reduced by about a third and thickens, about 10-15 minutes.




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