Beer pulled pork sandwich - Le Coup de Grâce

Beer pulled pork sandwich

Preparation :30 min Cooking :8h
Difficulty :medium
Servings :6 and +

This beer pulled pork in the slow cooker is extremely good. YES your face will be covered in sauce and YES you will probably need to shower after eating it but trust me, the sauce will go away. This recipe makes a LOT of it but thank god, it can be frozen!

Ingredients

  • 3 italian tomatoes, diced
  • 1 yellow onion, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 1 cup Noire de Chambly beer from Unibroue
  • 1/2 cup ketchup
  • 3 teaspoons Worcestershire sauce
  • 1 tablespoon soya sauce
  • 1/4 cup white balsamic vinegar
  • 1/4 cup maple syrup
  • 1 tablespoon molasse
  • 1/2 tablespoon sriracha
  • 1 tablespoon dry mustard
  • 1/2 tablespoon italian spices
  • 1 pork picnic shoulder roast with bone (about 1.8 kg/4 lb), skin removed
  • Salt and ground pepper
  • 6 cheese bread buns
  • 1 pack of fresh coleslaw salad mix, without dressing
  • 6 swiss cheese slices
  • Diana™ smoked sauce

Preparation

  • In a sauce pan at medium heat, cook the tomatoes, garlic and onion for 8 minutes. Season with salt and pepper and stir regularly.
  • Deglaze with 1/2 cup of beer and reduce heat. Simmer for 5 minutes and stir regularly. Add the rest of the ingredients, except the pork, and stir well. Then, purée everything together until a nice and smooth texture.
  • Put the pork roast in the slow cooker and season generously with salt and pepper on all sides. Pour the sauce on top ( and under as well ) and cook at low heat, covered, for 8 hours.
  • Remove meat from cooker and let cool down for about 15 minutes before pulling it apart with a fork. Throw away the chunks of fat as you go.
  • Meanwhile, pour the sauce and the rest of the beer in a sauce pan and bring to a boil. Lower heat and simmer until reduced half ( about 15-20 minutes ), or until thick enough to stick to the back of a wooden spoon. Add the meat in the sauce and mix it all together!
  • Prepare the buns by slicing them in half. Add a small quantity of Diana™ sauce under the top bun. Put a slice of swiss cheese on the bottom bun and add a good quantity of pulled pork on it. Garnish generously with fresh and crunchy cloeslaw then eat right away!
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Our wine stewards suggest

+- 15$Masi Passo Doble

The Masi family also established base in Argentina, they produce this wine with ripe dark fruits and vanilla accents.

+- 30$Valley of the Moon Cuvée de la Luna 2012

Californian blend with smoked hints and exuberant fruit notes. Perfect with this type of comfort food.

MacKroken Flower, Microbrasserie Le Bilboquet

The reasonable choice would be a lager beer, but it’s not our choice! This honey ale scotch offers notes of candied fruit, honey, maple syrup and berries. With a very rich body, a high residual sugar content and a hidden alcohol taste will make this sandwich even more greedy thanks to the notes of molasses, maple syrup and caramelization of the sauce. It’s delicious !

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