24 / 38
Ingredients
¼ cup Canola or Olive oil
4 lb. Pork Butt Roast, bone-in
1 cup Worcestershire sauce
1½ cups honey
10-oz. can red chili sauce
(we like to use Heinz)
1 teaspoon salt
1 teaspoon chili powder
2 teaspoons garlic powder
1 tablespoon onion powder
12 oz. Waverly Buckwheat Brown Ale
PRESSURE
COOKER
6. Release the
pressure
according to the
manufacturer’s
instructions.
7. Remove the lid.
8. Remove the roast,
discard the fat, and
shred the meat.
9. While you are
shredding the
meat, place the
pressure cooker
back over medium
heat and allow the
sauce to thicken.
10. Pour as much of the
sauce as necessary
to coat the pork.
11. Serve immediately
over rice or
in tortillas.
1. Heat olive oil in the
base of a pressure
cooker over medium
high heat until
just smoking.
2. Place the pork roast
in the pressure
cooker and brown
on all sides.
3. Add Worcestershire
sauce, honey, chili
sauce, salt, chili
powder, garlic
powder and onion
powder and beer.
4. Place the lid on the
pressure cooker
and allow to fully
pressurize.
5. Cook on high
pressure for
40 minutes.
Recipe courtesy of Schola Cooking School & Waverly Brewing Co.
R E C I P E
Sweet Pork
24
MA R Y L AND B R EW P U B