Guinness® Stout Pork BBQ with Blue Crab Bay Co.® Sea Salt Nuts®
Heat the oil in a heavy skillet on high. Season the pork with salt and pepper, and sear the outer edges for about a minute on each side. Mix remaining five ingredeients in bottom of a slow cooker. Add the pork, turn on low, and let cook 6 to 8 hours. Remove pork, and let it rest for about 10 minutes. Using a fork, shred the pork and set aside.
To prepare sauce: Move cooking liquid from the slow cooker 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 heat and chill. Sauce will last 7 to 10 days in the refrigerator.
Serve BBQ with sauce over sweet potato biscuits or on a Kaiser roll. Sprinkle about 1 tablespoon of chopped Sea Salt Nuts® on top of meat for crunch.
Recipe created by Chef Johnny Mo of Mallards at the Wharf in Onancock, VA
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