4 lb. Boneless pork shoulder
2 Tbsp Brown sugar
1 Tbsp Chili powder
1 Tbsp Onion powder
1 Tbsp Garlic powder
2 tsp Ground cumin
2 tsp Paprika
2 tsp Salt
1 tsp Black pepper
2 Tbsp Vegetable oil
12 oz Moxie
2 Tbsp Apple cider vinegar

Preheat the oven to 300°F.

Cut pork shoulder into 4 pieces. Combine the brown sugar, chili powder, onion powder, garlic powder, ground cumin, and paprika together in a small bowl and whisk until combined. Rub the spice mixture all over the pork pieces.

Heat a Dutch oven over medium-high heat and add oil. Place pork shoulder carefully in the pot and brown for 30 seconds on each side. Remove the pot from the heat, then add the Moxie and brandy. Cover the pot and cook in the oven for 2 hours. Remove the lid and cook for an additional 1-2 hours, or until the pork is fork tender.  

Remove the pork from the oven and shred with a fork. Mix in apple cider vinegar and season with salt & pepper.

Spiced honey roasted carrots:
 
Ingredients:
 
2 Tbsp Olive oil
2 Tbsp Brandy
1 Tbsp Honey
To taste Salt & pepper
1 lb Baby carrots, peeled and halved.
2 Tbsp Orange juice
½ tsp Paprika
1/8 tsp Cayenne
¼ tsp Ground cumin
1/8 tsp Ground cinnamon
¼ Cup Parsley, leaves removed and chopped
 
Instructions:
Preheat the oven to 425°F.

In a large bowl combine the oil, brandy, honey, ½ tsp salt and ½ tsp pepper and whisk together. Add the carrots and stir to combine. Spread the carrots out on a baking tray lined with parchment paper and cook for 15 minutes, or until golden brown.

Meanwhile, combine the orange juice, paprika, cayenne, cumin and cinnamon in the large bowl. Add the cooked carrots and gently toss together. Season with salt & pepper. Garnish with parsley.

Mash Potatoes
 
Ingredients:
 
6 ea Large Maine Potatoes
¾ Cup Butter, unsalted
1 ½ Cup Heavy Cream
To season Salt & pepper
 
Instructions:
 
Preheat the oven to 400°F.

Place potatoes on a baking rack and cook for 1 hour, or until soft.

Cut potatoes in half. Using a spoon, carefully scoop out all the meat. Place in a stand-up mixer with the paddle attachment, add the butter and mix until all is incorporated. Slowly add the cream until combined.

Season with salt & pepper to taste.