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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.

 

First season the Pork Picnic Roast to taste with Salt & Pepper.

Now rub the Dry Rub onto the Pork Picnic Roast coating all of it!

Now, this will get messy! Coat the Pork Picnic Roast with the Wet Rub. You will need to pat & press so the Dry Rub does not fall off the Pork Picnic Roast.

Place the Pork Picnic Roast into a Slow Cooker.

 

3 or 4 BAY LEAFS, place on top of Pork Roast at this time!

 

Cover and cook until done. At High temp this will be 3 to 4 hours. At Slow temp it will take 5 to 6 hours. As of 2015 the recommended temp to cook pork to is 145°F. Use a Meat Thermometer to check.

When done remove Pork Picnic Roast from slow cooker, set on a cutting board to rest. I cooled this in the fridge for about one hour.

Now remove the Skin, set aside. You will use the Skin in the Potato Fritters.

Cut meat from the bone and cube into 1″ pieces. Place meat into a 5 cup bowl.

Dissolve 2 Chicken Bouillon in 1 1/3 Cups Boiling Water, add Dripping/ Juices from the Slow Cooker to make 2 Cups liquid. Whisk together.

Pour this over the 1″ Pork Picnic Roast Cubes, put lid on container and put in fridge at least 4 hours.

 

When ready to serve, Remove Pork Picnic Roast cubes form the liquid, pat with paper towel to dry. Place the Pork Picnic Roast cubes in a glass 9×13″ baking pan. Roast in 450°F Oven 10 to 15 minutes until Pork is hot.

While Pork is in Oven, in a medium kettle at a medium high temp cook the Chicken Bouillon/ Pan Drippings until the boil. Add 2 TBS Corn Starch to 1/4 Cup Cold Water, mix until dissolved.  Slowly add to the boiling Drippings, whisk constantly until Sauce thickens.

 

Serve with Potato Fritters with Crispy Pork Skin & Compote of Apple & Red Raspberry with Star Anise & Fresh Basil!

 

 

Slow Roasted Pork with Molasses & Pumpkin Ale, Potato Fritter with Crispy Pork Skin, Compote of Apple & Raspberry with Star Anise & Basil

Slow Roasted Pork with Molasses & Pumpkin Ale, Potato Fritter with Crispy Pork Skin, Compote of Apple & Raspberry with Star Anise & Basil

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