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Pork Picnic Roast/ Skin On, Slow Cooked in Molasses & Pumpkin Ale

4 to 5 Pounds Fresh (Not Cured/ Smoked) Pork Picnic Roast

Salt & Pepper to Taste

DRY RUB;

1 TSP Onion Powder (NOT Salt)

1 TSP Garlic Powder (Not Salt)

1/2 TSP Dry Mustard

1/2 TSP Red Pepper Flakes, Crushed

3 TBS Brown Sugar

1/4 TSP Nutmeg

3/4 TSP Clove, Ground

3/4 TSP Allspice

1/4 TSP Cinnamon

Sift or Mix the above 9 ingredients together really, really well.

 

WET RUB;

3 or 4 TBS Molasses

3 or 4 TBS Dark Soy Sauce

1/3 Cup Seasonal Pumpkin Ale, I used Anderson Valley’s version.

Whisk the above 3 items together.

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Apple & Red Raspberry Compote, Star Anise & Fresh Basil

2 or so Swirls Around the Skillet, Olive Oil

2 Large Red Delicious Apples, Rinse Skin and Cut into Bite Size Pieces

6 Ounces Red Raspberries, Rinsed and Cleaned

1 Medium Lemon, Zest & Juice

1 Medium Lime, Zest & Juice

6 or 8 Leafs Fresh Basil, Rinsed & Dried

3 Star Anise

Salt to Taste

1/8 TSP Nutmeg

 

Preheat Olive Oil in large heavy skillet.

Add the Apples, Star Anise, and Lemon & Lime Juice, Sauté about 3 to 5 minutes until Apple is hot. If you desire you can Sauté until soft as you like it.

Add

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