HIP HOP

The dynamic flavour combination of this infusion is becoming my favourite to both cook and drink with. Made with garden grown hops, rosehips, and orange zest, this infusion is bursting with vitamin C.

DF = Dairy Free GF = Gluten Free V = Vegan

➊ Swiss Chard with Sweet Orange Glaze

GF | DF + V OPTION — Serves 2

Ingredients

2 cups Swiss Chard, roughly chopped

1 Orange, zest + juice

1 tbsp Honey or Maple Syrup

1 Garlic Clove, minced

¼ cup Water

3 tbsp Hip Hop Vinegar Infusion

1 tsp Oil (coconut, olive, or butter)

Salt + Pepper

Directions

1. Sauté orange zest and garlic in oil over medium heat for a few minutes.

2. Add water, orange juice, and vinegar and, while simmering, allow liquid to reduce.

3. Add honey or maple syrup to sauce and fold in swiss chard.

4. Sprinkle with salt and pepper to taste.

➋ Hip Hop Pulled Pork

DF | GF — Serves 4-6

Ingredients

For Meat:

3-4 lb Pork Shoulder

1 Garlic Clove, Chopped

1 Onion, Chopped Coarsely

Black Pepper

4 tbsp Hip Hop Vinegar Infusion

¾ cups Water

For Sauce:

¼ cup Hip Hop Vinegar Infusion

2 Garlic Cloves, Chopped

1 tbsp Fresh Ginger, Chopped

Zest of 1 Orange

Juice of 1 Orange

¼ - ½ tsp Chili sauce (Sambal, Siracha, etc.)

½ cup Ketchup or Tomato Sauce

¼ cup Maple Syrup, Marmalade or Brown Sugar

2 tbsp Worcestershire Sauce 

Directions

Place pork in a covered roasting pan and insert garlic and onions into meat, season with pepper. Put 3/4 cup of water and 4 tbsp Hip Hop Vinegar Infusion in pan. Slow roast at 320 degrees for 2 hours with the lid on.

Combine all ingredients for the sauce and set aside.

After 2 hours, drain off fat and spread ¾ of the sauce onto the meat. Roast for 1 more hour. Remove string, add remaining sauce, and cook with the lid off for 30 more minutes. Remove from the oven and pull apart with a fork.

Ideas: pair with coleslaw, rice, roast potatoes, and beans; use as a filling for sandwiches.