Pulled pork is one of those nostalgic dishes that reminds me of the house I grew up in. Giant batches of my mother’s pulled pork would sit in the freezer until we couldn’t take it anymore, and would devour the lot.
This pulled pork sandwich features… you guessed it, BEER!
Nothing about this recipe is particularly difficult but it is a long process. Don’t let that dissuade you from tackling this yummy little sandwich. The processes can actually help you, come game days. Make the pulled pork a day ahead, along with the sauce, which will keep up to a week in the fridge. The cornbread could also be made ahead and grilled prior to serving.
Feel free to get as large a piece of pork as you’d like and just freeze the rest.
I tend to like my pork on the tangy side, so I adjust the vinegar after it’s all nice and warm and cooked.
I choose an Imperial Porter, but any kind of aggressive porter or stout would kick up your pork. You’ll be left with about 2 1/2 cups of beer after cooking. I skimmed the fat and used 1/2 c in the BBQ mixture, and will use the remaining beer for a French onion soup base.
Grilling the bread can be accomplished by toasting it, sticking it under the broiler after cutting, or grilling as instructed.
I also play with the horseradish depending on how spicy I’m wanting it.
You’ll have a hard time keeping these around… you might wanna make a couple batches. Happy football and eating my friends!
*please pretend it’s Thursday… technical difficulties prevented me from posting this yesterday 🙂
Porter-Braised Pulled Pork Sandwiches with Grilled Cornbread and Horseradish Sauce
5 lb Boston butt
1/4 cup mesquite seasoning, I used McCormick Grill Mates Cowboy Rub
1 pint 9.4 ounces Imperial Porter, I used Flying Dog’s Wild Dog Barrel-Aged Gonzo
1/2 cup reserved beer
2 cups BBQ sauce
1/2 cup malt vinegar
Grilled Cornbread (Recipe follows)
Horseradish Sauce (Recipe follows)
Place meat in a slow cooker. Cover with mesquite seasoning. Let sit for 10 minutes.
Cover with beer and cook on high for five hours, or until tender.
Pull meat from bone, discarding fat, skin, and bone. Reserve 1/2 cup of beer mixture.
Place pork in a large saucepan and add BBQ sauce, malt vinegar, and reserved beer. Simmer until liquid is mostly evaporated and the meat is moist.
Serve on Grilled Cornbread and with Horseradish Sauce. Garnish with pickles, if desired.
1/2 cup butter, divided
2 cups self-rising yellow cornmeal mix*
2 tablespoons chopped fresh chives
2 tablespoons chopped green onion
2 teaspoons minced roasted garlic
1 3/4 cups buttermilk
1 large egg, lightly beaten
*If you don’t have self-rising cornmeal mix, just add 2 teaspoons baking powder and 1/2 teaspoon salt for 1 cup cornmeal.
Preheat oven to 450 degrees. Place 1/4 cup butter in a 10-inch cast-iron skillet; place skillet in oven to melt butter.
Meanwhile, in a medium bowl, combine cornmeal mix, parsley, chives, onion, and garlic. Add buttermilk and egg, stirring to combine.
Pour melted butter from cast-iron skillet into cornmeal mixture, stirring to combine. Pour cornmeal mixture back into skillet.
Bake until golden brown, 25 to 30 minutes. Remove from oven and let cool in pan for 15 minutes. Remove from pan to a wire rack to cool completely.
Preheat grill to Medium (300 degrees to 350 degrees).
Cut cornbread into desired serving pieces. Slice each piece in half horizontally. Melt remaining butter. Brush cut sides of bread with melted butter.
Grill cornbread, cut side down, until golden brown, 1 to 2 minutes.
1 1/2 cups mayonnaise
1/4 cup apple-cider vinegar
1/4 cup prepared horseradish
1 tablespoon coarsely ground black pepper
1 teaspoon sugar
1 teaspoon salt
1 teaspoon minced roasted garlic
1/2 teaspoon ground cayenne pepper
Combine all ingredients in a small bowl, whisking well. Sauce will keep, stored in the refrigerator, for approximately 1 week.
The recipe has been altered from Taste of the South Magazine.