Ale Braised Pulled Pork

Ingredients
2/3lb pork shoulder
1 can Ale
Your favourite meat rub
2 tblsp kozliks sweet and smokey mustard
1/2 c your favourite bbq sauce

Instructions
*Preheat oven to 325. Preheat a dutch oven or roasting pan on medium.
1. Take your pork shoulder and dry it off with paper towel.
2. Rub the pork with mustard to cover, season with your favourite meat rub
3. In a preheated roasted pan or dutch oven, add a splash of oil. sear all side of the pork.
4. Deglaze the pan with ale, maybe drink half the can, you deserve it!
5. Pop a lid on it, nice and tight. into the preheated oven for 3 1/2 hours.
6. After it comes out let it rest on the stove top for 30 minutes.
7. Pour off liquid, reserve it! Shred pork.
8. Pour bbq sauce over and mix to incorporate, add a bit of the braising liquid back, but a bit at a time!
Set aside in a warm oven, serve with brioche buns and coleslaw!

Dill Pickle 'Slaw

Ingredients
1 lb coleslaw mix from Market Fresh (trust me, save yourself the hassle, let us do this for you!)
2/3 dill pickles
1 Granny Smith (or another apple, but I recommend Granny Smith, its tart and works great)
1/4 b fresh dill
1/4 c dill pikcle liquid
1/2 c mayo
1 tblsp rice vinegar or apple cider vinegar
1 tblsp sweet and smokey mustard
1 tsp black pepper, ground
1/2 tsp paprika
1 tsp salt

Instructions
1. Mix mayo, dill pickle juice, vinegar, mustard, pepper, paprika into a sauce, set aside.
2. Pour coleslaw mixture into a bowl, sprinkle a teaspoon of salt on it and let it sit while you work on the ingredients, it softens the cabbage.
3. Chop pickles fine. chop dill fine, add both to coleslaw
4. Peel apple and cut into thin strips, add to coleslaw
5. Mix dressing and all other ingredients.
6. Let the slaw sit in the fridge for at least an hour, overnight is best!

Buffalo Cauliflower Mac & Cheese

Ingredients
1 lb pasta, shells or something that holds the sauce in a warm hug
3 c milk, warmed up
2 tblsp butter
2 tblsp flour
4 strips bacon, cut up
1/4 head cauliflower, small pieces
1 shallot, thinly sliced
2 clove garlic, fine chopped
1/4 c Franks Red Hot
1 juice of a lemon
3 c cheddar or marble
2 tblsp cream cheese
Salt
Pepper

Instructions
1. Bring a large pot of water to boil, cook pasta until just tender
2. In a ducth oven, add bacon and cook until slightly crispy
3. Add cauliflower and let brown with bacon, this takes a few minutes
4. Add shallot and garlic, cook just a couple minutes
5. Add butter and melt, mix in flour, stir it up, it will feel tacky
6. Add 1 cup of the warm milk, whisking it, it will thicken quickly!
7. Add 1 more cup, then the last cup, whisking is key.
8. On low heat, add your shredded cheese 1 cup at a time, whisking.
9. Last add the cream cheese. do not let you sauce come to a boil, it can burn the bottom of the pot and you could split your cheesey goodness! Once the cheese feels all nice and melty turn the heat off.
10. First add hot sauce, then lemon and salt and pepper. lemon juice is optional, it depends on how tangy you want it.
If you feel like making this even more amazing, toss some Market Fresh Rotisserie Chicken into it!
11. Pop it into a preheated 325 oven and bake for 30 min!

Enjoy! Be sure to tag @marketfreshguelph on social media if you try this recipe out.