Ben Hasty, chef at South Berwick’s Thistle Pig, uses this recipe in all sorts of ways. He likes it with pork (see his pulled pork recipe with Meaty Moxie Sauce), says it kicks up the flavor of baked beans, and it’s nice smeared on a burger or hot dog bun, too.

Yield: About 2 cups

1/2 cup canola or grape seed oil

1/4 pound bacon or salt pork, diced

1/2 onion, diced

1/2 cup maple syrup


1/2 cup molasses

1 cup ketchup

1/2 cup vinegar (cider or white)

1/4 cup Moxie

1 tablespoon mustard powder

1 1/2 teaspoons salt


1 1/2 teaspoons ground black pepper

1 1/2 teaspoons sriracha

1 teaspoon instant coffee

1/4 teaspoon ground cloves                                  

Preheat the oven to 350 degree F.

Heat the oil in a Dutch oven. When it shimmers, add the onions and bacon or salt pork and sauté until the onions are tender, about 10 minutes. Add the remaining ingredients and stir well. Place the mix in the oven, uncovered, and let the mixture reduce by two-thirds, which may take as long as an hour or two. Puree in a blender. If mixture is too thick, add a little water to thin out. Do not strain.


For Pulled Pork Shoulder

Preheat the oven to 325 degree F.

Place a bone-in pork shoulder in a Dutch oven. Add cider, beer, stock, water or a mixture of these 3/4 of the way up the meat. Cover the Dutch oven, place in the oven and cook the pork shoulder for 5 to 7 hours, basting the meat periodically until it is fork tender and the bones easily pull out of the meat. Chill in refrigerator overnight.

Remove the pork from the cooking liquid and shred it into medium to small pieces, removing excess fat, sinew and bones. Chop roughly, until the pieces are about 2 inches long, a fork-friendly size. Season generously with salt.

Weigh the shredded pork on a kitchen scale. For every pound of meat, add about 1/4 cup Meaty Moxie Sauce. If you’d like juicier pulled pork, thin with some of the pork shoulder cooking liquid.

Pulled pork is delicious as a sandwich, in mac and cheese, in fried rice and more.

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