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Stout Braised Pulled Pork Sliders with Beer Pickled Jalapeños Recipe

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Stout Braised Pulled Pork Sliders with Beer Pickled Jalapeños Recipe
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Servings
24 sliders
Ingredients
Ingredients for the Jalapeños
  • 3/4 cup apple cider vinegar
  • 3/4 cup pale ale beer
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 4 large jalapeños thinly sliced
Ingredients for the Pulled Pork
  • 1 tablespoon kosher salt
  • 2 tablespoon brown sugar
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon black pepper
  • 2 teaspoon Smoked paprika
  • 2 teaspoon dry mustard powder
  • 4 pounds pork butt also called pork shoulder
  • 1/4 cup olive oil
  • 12 ounces stout or smoked porter
  • 1 cups broth beef or chicken
  • 24 slices cheddar cheese
  • 24 slider buns
Servings
24 sliders
Ingredients
Ingredients for the Jalapeños
  • 3/4 cup apple cider vinegar
  • 3/4 cup pale ale beer
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 4 large jalapeños thinly sliced
Ingredients for the Pulled Pork
  • 1 tablespoon kosher salt
  • 2 tablespoon brown sugar
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon black pepper
  • 2 teaspoon Smoked paprika
  • 2 teaspoon dry mustard powder
  • 4 pounds pork butt also called pork shoulder
  • 1/4 cup olive oil
  • 12 ounces stout or smoked porter
  • 1 cups broth beef or chicken
  • 24 slices cheddar cheese
  • 24 slider buns
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat the vinegar, beer, sugar and salt just until the sugar and salt have dissolved, remove from heat. Add the jalapeños to a storage container, pour liquid over the jalapeños. Allow to cool to room temperature, cover and refrigerate for at least one day and up to two weeks.
  2. In a small bowl, stir together the salt, brown sugar, onion powder, chili powder, cumin, pepper, smoked paprika and mustard powder until combined. Set aside.
  3. Rub the entire surface of the pork with the spice mixture, using it all.
  4. In a large Dutch oven, heat the olive oil until very hot. Sear all surfaces of the meat, even the sides, until browned.
  5. Pour the beer over the pork, cover and reduce heat to medium-low. Cook for about 3 hours, turning the meat over about every 30 minutes, until the meat is tender and falling apart.
  6. Once the pork is tender, remove from heat. Discard any large pieces of fat. Use two forks to shred into pieces while still in the pot (or, it it’s easier, remove, shred and return to pot). Return to the pot to heat and allow shredded meat mixture to simmer for about 5 minutes. Remove the meat from the heat.
  7. Pre-heat the oven to 400 degrees.
  8. Add the slider buns to a large baking sheet. Fill with pulled pork, top with cheese and jalapeños.
  9. Bake in the oven until cheese has melted and buns are lightly toasted, about 5 minutes.
  10. Remove from oven; add to a serving tray.

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