Holiday Recipe Series: Bourbon Beer Pulled Pork

Thu, Nov 24, 2016

We asked Lindsay from Wine, Food & Friends for some inspiration in the kitchen! Introducing our holiday recipe series featuring beer-inspired cooking and pairing creations just in time for your holiday gatherings. 

Bourbon Beer Pulled Pork

Pulled Pork is a classic comfort food and Big Rock’s Bourbon Barrel Dark Amber Ale adds the perfect touch of sweet and smokey to the mix. The beauty of this dish is not only its delicious taste, but that it only leaves you with one pot to clean. Make sure you buy two bottes of the Bourbon Barrel Amber Ale so you save a little for yourself. 

Big Rock Bourbon Beer Pulled Pork

Ingredients

  • 5 lbs boneless pork shoulder
  • 2 tbs canola oil
  • ½ cup pork rub (your favourite mix)
  • 1 onion, roughly diced
  • 3 tbs garlic, minced
  • 1 bottle Big Rock Bourbon Barrel Dark Amber Ale (substitute Rum Barrel Barley Wine) 
  • 8 burger buns, sliced

Instructions

  • Preheat oven to 350F. Begin by liberally coating the pork shoulder with your favorite dry rub (make sure to get that dry rub on all sides).
  • Place a large dutch oven on the stove-top, add oil and turn the burner to medium-high heat. Once the dutch oven is warm (the oil will look like it’s shimmering) add the pork shoulder searing it on all sides, approximately 3-5 mins a side or until the pork is golden brown.
  • Once the shoulder is fully seared, remove and set aside. Add the onion and garlic sweating them for 4 to 6 mins or until onions are translucent and garlic is golden brown. Place the pork shoulder back into the pot and add the beer. Add additional water if necessary until the pork shoulder is 1/2 submerged in liquid.
  • Remove the dutch oven from the stove top, place the lid on and cook on the centre shelf in the oven for approximately 5 hrs, or until the meat easily pulls apart.
  • You can tell the meat is done when it easily flakes apart with two forks, if it’s still firm, give it some more time. Remember, keep the lid of the dutch oven ON. You don’t want the liquid to evaporate.
  • Once done, remove from the oven, take the lid off and let the pulled pork sit for 10 mins to cool. Using two forks, shred the pork shoulder in the dutch oven. Mix the excess liquid into the pork to keep it moist.
  • While the pork is cooling, toast the bun halves in a toaster-oven, toaster, or in the oven on broil. Serve each bun filled with a large mound of pulled pork and enjoy! To amp up your pulled pork add coleslaw, bbq sauce, hot sauce, pickles or whatever other fixings you like. Open up that other bottle of beer and dig in! 
Big Rock Bourbon Beer Pulled Pork