Beer Braised Pulled Pork Sliders with Chipotle Beer Cheese Sauce

Beer Braised Pulled Pork Sliders with Chipotle Beer Cheese Sauce. Perfect football food!

Beer Braised Pulled Pork Sliders with Chipotle Beer Cheese Sauce

I get to do things. Fun things, cool things. This still feels new to me, these fun cool things. I spent years working with grubby, incredible, wonderful, difficult, heartbreaking kids in South Central LA. Then I worked behind a desk, in the pencil skirts and stilettos that I couldn’t wear in Compton, working with elderly Holocaust survivors in Beverly Hills. I social worked my way through most of Los Angeles.

Now I get to work on TV shows, and I go to Vegas for awards dinners, and cook on the news. There are times when I feel selfish, for walking away from the good work to do the fun work. But those feelings don’t last long. I’m so grateful for what I do now that I can’t sully that with feelings of guilt. I’m lucky. I’m excited. I cooked on the news again Wednesday, I made football food, talked about beer, and made a few jokes.

It’s the same in a way, social work and beer cooking. I’m solving problems. Beer cheese sauce separates? let me help you with that. Not sure how to tell if that beer is bitter or not? I’ve got the answer. Social work was solving problems and answering questions. I do that now too, although I’m not sure I’m saving anyone’s life. I’ll always be a person who wants to help, wants to add to your table, wants to make your life better because we came in contact. Even if the only thing you gained from me is a slider recipe or a desire to visit Fremont Brewing. Beer social work is much easier, and I’m fine with bringing my work home with me now.

Beer Braised Pulled Pork Sliders with Chipotle Beer Cheese Sauce

 

Link to the King5 New Day Northwest Beeroness Cooking Segment.

Beer Braised Pulled Pork Sliders with Chipotle Beer Cheese Sauce

Ingredients

    For the pork:
  • 1 tbs kosher salt
  • 2 tbs brown sugar
  • 1 tbs onion powder
  • 1 tbs chili powder
  • 1 tbs ground cumin
  • 1 tbs black pepper
  • 2 tsp smoked paprika
  • 2 tsp dry mustard powder
  • 4 lb Pork butt (also called pork shoulder)
  • 6 cloves of garlic, peeled
  • 1/4 cup olive oil
  • 3 cups (2, 12ounce bottles) stout or smoked porter
  • 24 slider buns
  • For the cheese sauce:
  • 2 tbs unsalted butter, melted
  • 2 tbs flour
  • 2 tbs cornstarch
  • 1 cup beer (wheat beer, blonde ale, pale ale, pilsner)
  • 2 cups shredded Cheddar, do not use pre shredded
  • 1 cup whole milk
  • 2 chipotle chilies in adobo
  • salt and pepper to taste

Directions

  • In a small bowl stir together the salt, brown sugar onion powder, chili powder, cumin, pepper, smoked paprika and mustard powder together until combined, set aside.
  • Take out your pork and stab 6, 2-inch deep holes fairly evenly spaced through the meat. Push a clove of garlic into each hole until no longer visible.
  • Rub the entire surface of the meat with the spice mixture, using it all.
  • In a large Dutch oven, heat the olive oil until very hot. Sear all surfaces of the meat, even the sides, until browned. The entire process will probably take about 10-15 minutes. Pour the beer over the meat, 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.
  • Once the meat is tender remove from heat, use two forks to shred into pieces while still in the pot (or remove, shred and return to pot). Return to the pot to heat and allow to simmer for about 5 minutes. Remove the meat from the pot and discard the liquid.
  • Add all cheese sauce ingredients to a blender or food processor. Process on high until very well blended, about 5-8 minutes.
  • Transfer contents to a saucepan over medium high heat. Whisk rapidly and continuously until thickened, about 5 minutes.
  • Salt and pepper to taste.
  • Fill slider buns with pork, top with cheese sauce, serve warm.
http://thebeeroness.com/2015/01/23/beer-braised-pulled-pork-sliders-chipotle-beer-cheese-sauce/

Beer Braised Pulled Pork Sliders with Chipotle Beer Cheese Sauce

13 thoughts on “Beer Braised Pulled Pork Sliders with Chipotle Beer Cheese Sauce

  1. You may not be saving lives but that doesn’t mean you shouldn’t enjoy what you are doing any less. Few people enjoy what they do enough to take it home with them so congrats to you! As for my tastebuds, they might feel as though they have been brought back to life if they were to get ahold of one of these beauties.

  2. You were great! As always. And funny. As always. My husband saw the picture of these and pointed at the screen and yelled, “make those!”

  3. Just tried this recipe. Was the 2tbs amount of kosher salt a misprint? I did this to the letter and it was way to salty. You almost couldn’t taste anything else. The cheese sauce was awesome, and I know this would be great minus that much salt.

      1. Thanks for the quick reply. I used kosher salt. My family and I are scratching our heads on this one. It was so salty that it was uneatable for all 5 of us. I will defiantly try this recipe again with 2 tsp of salt. I was reading from another site that the rule of thumb was 1/2 tsp of kosher salt per pound of meat (1/4 teaspoon of table salt) (my pork butt was 4.28 lbs). This rule of thumb was regarding dry rubs. I’ll let you know how it turns out.

        Just FYI, I’m new to this sight, and I love all things “craft beer” This sight is absolutely the best sight for craft beer cooking out there.

        1. I’m so sorry! I’m going to change the recipe to 1 tablespoon (3 teaspoons) instead, I don’t want it to happen to anyone else. I’ve made it several times and never had that issue, but some spice brands add sodium, and that may make a difference.

  4. I’ve eaten more beer than I’ve drank this passed month, thanks to your recipes.

    This recipe turned out great, cheese was spicier than I expected and I was pleasantly surprised with it.

    I used old rasputin Russian Imperial stout.

    Delicious

    1. Yep. Just follow the directions until the meat is seared, then add to a slow cooker with the beer and set it on low for 6 to 8 hours. Enjoy!

  5. I would love to take this to a bottle share party this weekend. Have you made the sauce ahead and kept it warm in a small crock pot? I wonder if it would separate.

    1. If you can, make everything, store it separately and then just plate it at the party. It makes traveling easier and the end result is usually much fresher tasting (If the host doesn’t mind). If the sauce separates, just hit it with an immersion blender and it will come back together. Have fun!

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