Pulled Pork Sliders

6-8 pounds pork shoulder, cut into 2-3 inch cubes

2 tbs fennel seeds1 large onion, diced

1 Granny Smith apple, cored and sliced8 cloves of garlic, minced

1 bottle (12 oz.) Bell’s Amber Ale 8 cups chicken stock

½ cup apple cider vinegar2 tsp ground mustard ½ cup brown sugar2-3 tbs vegetable oil

Salt and pepper to taste.

In a large pot, heat the 2-3 tbs of vegetable oil until shimmering and lightly smoking. While oil is heating, toss the cubed pork in salt and pepper to season. Sear each side of the pork in the pan until nice and golden. Remove pork from the pan and set aside. In the same pot, roast the fennel seeds for about 1 minute (or until fragrant), hen toss the onion, apple and garlic in to sweat. Add the ground mustard and brown sugar. Return the pork to the pot and deglaze the pan with the Amber Ale. Add vinegar and enough of the stock until the pork is almost covered (if you don’t have enough stock, you can use more Amber Ale). Bring the pot to a boil and then lower to a simmer. Simmer on the stove, covered, over low heat, checking regularly for 2 hours (or until the pork is tender enough to be pulled). You can also cook the pork covered in the oven at 400ºF for 4 hours. Once pork is done, pull it apart and season to taste with salt and pepper. Serve with Amber Ale Mustard BBQ, pickles and slider buns!

-Chef Notes / Make It Vegan- You can also put all ingredients into a slow cooker, cook on medium heat for 5-6 hours, and have a nice, no mess pulled pork. This can also be made as a wonderful vegan alternative by

substituting jack fruit and vegetable stock for the pork and chicken stock.

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