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Mmmm…… pork……..mmmm…… beer….

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I love food, and I love beer, and as a homebrewer I love to incorporate my homebrew into my food.

I find cooking with beer can sometimes be difficult. I usually favor non-hoppy beer styles as most of the cooking with beer involves reducing it, thus concentrating that bitterness. For ales I use stouts and Scottish beers and for lagers I use Bocks or Vienna lagers most often. Below you will find a favorite combination of mine: stout and pork. This recipe is super-easy and can be done in a number of variations. I included some shortcuts at the end that work equally well.
 
Stout-Braised Pulled Pork Sandwiches Makes about 6-8 sandwiches. Ingredients
  • 3.5 lbs Pork butt or shoulder
  • Dry Rub (2 tbsp. smoked paprika, 1 tbsp. white pepper, 1 tbsp. garlic powder, 1/2 tsp. salt)
  • Carrots (2 small, cut small dice)
  • Onions (1 medium, cut julienned)
  • A couple pints of stout
  • BBQ Sauce (see below for ingredients and recipe)

 

Preheat oven to 300F.

Take the pork butt and coat with liberally with the dry rub. Sear (brown) the pork butt in a hot skillet (greased or oiled) about a minute on all sides.   Layer onions and carrots in the bottom of a casserole dish.  

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Layer onions and carrots in the bottom of a casserole dish.  

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Place pork on top of carrots and onions; add stout to barely cover pork. Wrap with foil and place in oven at 300 F for 4-6 hours.  

Remove foil and set aside pork, onions and carrots. Cover with foil to keep warm (or place back in the stove). Collect the reduced stout from the casserole.

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Make BBQ sauce (see recipe below).   Take out pork and pull apart with hands or forks.
Mix with BBQ sauce put on a bun and top with onions and carrots Enjoy!!!!
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Basic Vinegar BBQ Sauce
  • 1 1/2 cups apple cider vinegar
  • 1/2 cup reduced stout from casserole
  • 2 tablespoons brown sugar
  • 1 tablespoon paprika
  • 1 teaspoon cayenne
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Stir the brown sugar into the reduced stout until completely dissolved. Add the remaining ingredients and heat on low for a few minutes.

Shortcuts
  • Dry Rub: Use whatever you have in the spice rack.
  • Instead of the oven you can use a slow cooker instead.
  • Instead of making the BBQ sauce, use store bought and mix in the reduced stout.