Braised pork with Guinness stout BBQ sauce and

pickled onions on sweet potato biscuits

Pork -

1 # pork roast

1 T. olive oil

1 pub can Guinness beer (20 oz.)

½ c. brown sugar

½ c. red wine vinegar

1 t. red pepper flakes

1 t. garlic powder

Salt and pepper

6 sweet potato biscuits from your favorite bakery

Onions -

1 large red onion, sliced into thin rings

½ c. sugar

½ c. red wine vinegar

1 t. red pepper flakes

2 T. capers

2 cloves garlic, sliced thin

1 cup water

BBQ sauce -

All cooking liquid and juices from the pork

½ c. ketchup

Method -

Pork-

Heat the oil in a heavy skillet on high.  Season the pork with salt and pepper and sear on the outer edges for about a minute on each side.  Mix all ingredients except for the pork and biscuits in bottom of crock pot. Add the pork, turn on low and go to work. (Bout 6 to 8 hours) When you get home from work, remove pork and let it rest for about 10 minutes.  Next using a fork, shred the pork apart and set aside.

Sauce-

Move cooking liquid from the pork into a heavy sauce pot.  Heat on high and bring to a boil.  Reduce to a simmer, whisk in the ketchup, and reduce by half, or to desired consistency. Remove from the heat and chill. Sauce will last 7 to 10 days in the fridge.

Onions-

Bring the sugar, vinegar, spices, and water to  a boil. Remove from the heat and pour over onions and capers.  Cover them and let them chill in the fridge. These onions will last 1 month in the fridge, but you will eat them before then!!!

Presentation-

Slice biscuits in half and put a little pork on each biscuit. Drizzle some sauce over and top with some onions, then the biscuit tops. Enjoy!!