Nor Cal Mole Marinade
Nor Cal Mole Marinade is a simple beer marinade using Barney Flats Oatmeal Stout, Nor Cal Mole | Eat Beer Hot Sauce and some salt. Perfect for chicken | duck | pork | steak | tofu or other protein.
Servings Prep Time
1 1/2cup 5minute
Servings Prep Time
1 1/2cup 5minute
Nor Cal Mole Marinade Directions:
  1. Add the Nor Cal Mole Hot Sauce, starting with a tablespoon. More can be added if you like a spicier marinade. Then add the salt and stir to combine.
  2. This marinade can be used in many different ways. Add chicken (breasts | thighs | legs), duck legs, pork (loin | chops | shoulder | butt) or a beef brisket and allow to marinade in the refrigerator for at least 2 hours and up to 3 – 4 days, depending on the thickness of the meat. An Stainless-Steel Injector can also be used to speed this process up.
  3. Vegetarian | Vegan   Add extra firm tofu, that has been cut into slices and let marinade for an hour, then grill or sauté until a crust is formed. Use this in a sandwich with some Mole Aioli or as an entrée over stewed black beans and rice.
Nor Cal Mole Marinade As a Cooking Medium:
  1. Sous Vide   If you have a sous vide setup, vacuum seal your protein (chicken | pork | steak) in the marinade (dividing up the marinade if needed) and let marinade in the refrigerator for a few hours before cooking. See below for suggested cooking temperatures and times for the specific protein. Use the stock | marinade as a sauce by reducing it by half, straining it and adjusting the salt or brightness with a drop or two of the Nor Cal Mole Hot Sauce.
  2. Slow Cooker   The Nor Cal Mole Marinade can also be used in a slow cooker | crock pot. Add this marinade to a slow cooker along with 6 – 8 chicken thighs or pork chops and cook on low for 8 hours.
  3. Braise   Using a Stainless-Steel Injector to inject the Nor Cal Mole Marinade into a pork butt or shoulder and let marinate in the refrigerator for 24 hours. Add the meat and any remaining marinade into a Dutch oven or oven proof dish | pot that can be sealed. Place this into a preheated 275°F | 135°C oven and cook the pork for 8 hours, low and slow, in a warm beer bath. I love to do this overnight, as the whole house smells like Mole and roasted pork. This makes it easy to do ahead and reheat when using this Mole Pulled Pork for any recipe that calls for pulled pork or for your own creative urge. Try this in a pulled pork sandwich, spreading the bun | roll with Mole Aioli. Save the juices | braising liquid and use as a sauce, to moisten the meat. Another approach is to reduce the liquid by half and create a sauce to garnish slices of the meat, use as a sauce to mix with the pulled pork in and use that meat format for a Eggs Benedict (add Mole Pulled Pork, poached egg, on a Barley Biscuit or English muffin), in a quesadilla with a mix of cheeses, stewed Smoked Porker Black Beans or Ranchero style Pinto Beans and garnish with Mole Sour Cream. The list of ideas are endless…
  4. To make a Mole Chicken recipe, add the marinaded chicken thighs to a Dutch oven or ovenproof dish | pot that can be sealed. Place into a preheated 350°F | 177°C oven and let beer braise for 1 1/2 hours. Remove the thighs to a warm plate, cover with foil and let rest. Place the pot over a burner and reduce the braising liquid by half. Taste and adjust the sauce if needed. A drop or two of Nor Cal Mole Hot Sauce to brighten the flavors, a spoonful of sour cream | Mexican crème | crème fraîche at the last minute to make more of a cream sauce or a squeeze of orange (cara cara or blood orange). Serve with Garlic Rice and top with the reduction sauce.
Recipe Notes

Sous Vide Temperatures | Time


Protein Temperature Time (hour)
Thighs 150°F | 66°C 2
Whole Legs 150°F | 66°C 2
Breasts 155°F | 68°C 1


Protein Temperature Time (hour)
Legs 180°F | 82°C 8
Breast 140°F | 60°C 30


Protein Temperature Time (hour)
Belly 180°F | 82°C 10
Shoulder/Butt 180°F | 82°C 8
Chops 150°F | 66°C 1


Protein Temperature Time (hour)
Tri-Tip 140°F | 60°C 1
Brisket 160°F | 71°C 24
Cheeks 180°F | 82°C 10


Protein Temperature Time (hour)
leg 140°F | 60°C 9



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