|1||lb slab bacon|
|1||12 oz dark beer, such as Bass|
|⅓||cup pure maple syrup|
|1||cup chipolte BBQ sauce|
|8||mini potato rolls or brioche buns|
|1||Tbsp olive oil|
|Salt and pepper to taste|
Preheat oven to 325 degrees Heat a medium heavy bottom pot over medium high heat. Brown the bacon, fat side down first and flip to brown the other side about 5 mins each side. Add the beer, maple syrup and BBQ and stir to incorporate. Bring to a boil, cover with a tight fitting lid or with tinfoil and put in the oven for 2.5 hours When the bacon is very soft, remove the meat from the braising liquid and reduce the sauce over high heat until it becomes a thick and glossy glaze. Stir often to prevent from burning. Use two forks to shred the braised meat and transfer to a bowl. Add desired amount of sauce and adjust seasoning if necessary. Warm the bun and fill with pulled bacon. Top with store bought coleslaw if desired.