By: The Bacon Truck Published:
When we asked The Bacon Truck Co-founders Sam Williams and JJ Frosk, why cooking was their Take 5, the answer was simple: When you cook for people, you become a part of their life. We couldn't agree more. In fact, that's pretty much how we feel about our beer. Voted the #1 Food Tuck in Boston, our friends from The Bacon Trick are the boss when it comes to all things bacon and meat. Their signature sandwich, a unique take on a classic Cuban, uses the Take 5 braised pork recipe below. The world just makes sense after you have this sandwich.
If you can't make it to their truck, take this recipe so you can craft your own Take 5 moment with friends and family. Except maybe your vegetarian ones...
Take 5 Braised Pulled Pork
Makes 8-10 servings (depending on what you are making and who you are feeding!)
- 1-2 12 oz bottles Harpoon Take 5
- 1 bone-in, skin-on, fresh pork picnic shoulder 7-9 lb
- 2 tbsp cumin
- 2 tbsp sweet paprika
- 1 tbsp black pepper
- 2 tbsp kosher salt
- 1tbsp brown sugar
- 1 tbsp oregano
- 1 pinch ground cayenne pepper
- 1 tbsp white vinegar
- 1/2 cup lemon juice
- 4 oz fresh garlic
- Combine spices, vinegar, lemon juice, and garlic in a food processor or blender until it reaches a very smooth consistency.
- Using a filet knife, peel back the skin of the pork shoulder. Place in a 6" deep roasting pan. Thoroughly coat all of the shoulder meat with the spice mixture and replace the peeled skin back on the coated pork shoulder. Cover and refrigerate for 12-48 hours.
- Pre-heat oven to 225 degrees. With the shoulder still in the roasting pan, add the beer until half of the shoulder is submerged. Double wrap with foil and place in the oven. Cook for 10-12 hours or until the meat can be pulled easily from the bone.
- For an extra treat, remove the skin and place under the broiler until it bubbles, about 5-7 minutes. Slice and enjoy.
By: Jordan McMillan, Digital Marketing Published:
Beer, Bacon & Cheese...its hard to think of three better things to indulge in. But when you put them all together, well, let's just say we promise that not only will your house smell delicious, but your friends will love you (not that they don't already, but you just made beery bacon cheese dip for god's sake!). This recipe is simple and the result is mouthwatering-ly good, so take 5 and give it a shot!
Beer Bacon Cheese Dip
Serves 6-10 people
- 16 oz cream cheese
- 1/2 cup sour cream
- 5 oz shredded mozzarella (about 1 2/3 cups)
- 2 oz shredded cheddar
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp chili powder
- 1 tsp garlic powder
- 2 tbs cornstarch
- 3/4 cup Take 5 Session IPA
- 8 slices bacon, cooked and chopped
- Preheat oven to 350.
- Add the cream cheese, sour cream, mozzarella, cheddar, smoked paprika, salt, chili powder, garlic powder, cornstarch and beer to a food processor. Process on high until smooth and well combined, about 5 minutes.
- Stir in most of the copped bacon, reserving about 2 tablespoons.
- Pour the dip into an oven safe bowl top with reserved bacon.
- Bake at 350 until warmed through, about 15-20 minutes.
- Serve warm.