On a recent trip to Maui we discovered the insanely delicious CoCoNut porter at the Maui Brewing Company. It is rich, chocolatey, coconutty, toasty and makes a fabulous marinade and baste for pulled pork.
1 Bone in Boston Butt
1 can Maui Brewing Company CoCoNut Porter
2 bottles Mexican Coke
3 cloves of peeled garlic, lightly crushed
3 tbs hoisin sauce
1 whole clove
2 whole allspice
1/2 tsp grated giner
salt to taste
Place all ingredients in a 2 gallon Ziploc Bag and marinade overnight.
We fired up the Big Green Egg to 200 degrees, placed the marinade and pork in a foil pan, covered with foil and let it cook of 8 hours, flipping the pork every hour, and basting it.
Once it was falling off the bone tender, we shredded it to make sliders with finely diced onions, shredded cheddar and our Bourbon-Hoisin Catsup.
To make the catsup, reduce 1/4 cup bourbon with 1 tsp brown sugar until thickened and syrupy. Add 4 tbs organic tomato catsup, 2 tbs hoisin and a pinch of garlic powder. Stir until thickened and warm and drizzle over sliders.