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.
- 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.
Layer onions and carrots in the bottom of a casserole dish.
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.
Make BBQ sauce (see recipe below). Take out pork and pull apart with hands or forks.
- 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.
- 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.