Beer Braised Pulled Pork Sandwiches with IPA Jalapeno Slaw + $350 Giveaway

Beer Braised Pulled Pork Sandwiches with IPA Jalapeno Slaw 2

I’ll cook anywhere if you ask me to. A dorm kitchen, a camp stove, a closet with a griddle. Just make sure that I have a few things on hand. One of the items that I’ll always request, if you ask me to cook outside my comfort zone, is an enamel cast iron pot. These things are beast. If you treat them right, they’ll do the same right back. You’ll have this beautiful shiny pot for so long, your grandkids will fight over it once you’re gone. When I wrote my first cookbook, The Craft Beer Cookbook. I wrote it with recipes that I want you make for the rest of your life, because these are recipes that I want to make for the rest of my life. I used a cast iron pan, a Dutch (or French) oven, lots of beer (clearly) and ingredients that I love.

It’s the end of a long and difficult year for me, and as a way to celebrate the year, as well as my birthday, I’m giving you a gift. I’m giving you THREE of my favorite things. First, my book, The Craft Beer Cookbook. One of my proudest accomplishements. I’ll be shipping it to you myself and I’ll scribble whatever you want in it. You want me to profess my undying love for you? I’ll do it. Of course, because you’re the best.

Second, the amazing people at Le Creuset have agreed to send you one of my favorite cooking implements ever: the 5 1/2 qt French Oven. In red, which is my personal favorite color. This is a staple in my kitchen, a must for anyone who loves to cook.

Third, beer. Of your choice. BevMo is giving you a $50 gift card to grab the beer of your choice for general drinking purposes or perhaps to try your hand at cooking with beer. Or possibly both. If you’d like some recommendations for which beers to spend this windfall on, I’d be happy to provide those to you as an addendum to the prize. But really, there is no way to lose when you have yourself some money to spend at BevMo.

To enter, use the Raffle copter fields below (it may take a second to load), Like us all on Facebook, follow us on twitter, tell your friends about this and let me know what you make in your new pot, with your new beer and your scribbled on cookbook. And feel free to invite me over, even if you’re just cooking on a camp stove. I’m down for that.

The $350 Beeroness giveaway: with @LeCreuset and @BevMo



a Rafflecopter giveaway

(this post includes affiliate links)

Beer Braised Pulled Pork Sandwiches with IPA Jalapeno Slaw


    For the Pork:
  • 3 lb pork shoulder
  • 6 cloves garlic, peeled
  • 2 tbs kosher or sea salt
  • 2 tbs brown sugar
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 2 tsp chili powder
  • 2 tsp onion powder
  • 2 tbs olive oil
  • 24 ounces stout beer
  • 1 cup beef broth
  • 12 French roll sandwich buns
  • For the IPA Jalapeno Slaw:
  • 1 large jalapeno, stem and seeds removed, chopped (about 1/3 cup)
  • 2 cups purple cabbage, thinly sliced
  • 2 cups green cabbage, thinly sliced
  • ¼ cup cilantro, chopped
  • ½ cup sour cream
  • ½ cup IPA
  • 1 tbs lemon juice
  • 1 tbs sugar
  • ¼ tsp chili powder
  • ¼ tsp salt


  1. Preheat oven 300.
  2. Using a paring knife, create 6, 2-inch deep holes fairly evenly spaced through the meat. Push a peeled clove of garlic into each hole until no longer visible.
  3. Sprinkle the pork evenly with salt.
  4. In a small bowl mix together the brown sugar, pepper, paprika, chili powder, and onion powder. Rub the spiced all over the surface of the pork.
  5. In a large oven safe pot or Dutch oven (with an oven safe lid) heat the oil until hot but not smoking. Sear the meat on all sides, about 3 minutes per side.
  6. Add the beer and broth, bring to a simmer.
  7. Cover and place in the oven. Turn the meat over every 30-45 minutes. If the pot begins to dry out, add extra broth or hot water. Allow to cook until meat is falling apart, about 3 to 4 hours.
  8. Remove from oven, shred using two forks while still in the pot. Allow to sit in the pan juices for ten minutes while you prepare the jalapeno slaw. Remove meat from pan juices, draining off most of the liquid prior to serving.
  9. To make the slaw, combine all the jalapeno slaw ingredients in a bowl, toss to coat. Fill each sandwich bun with pork topped with slaw.

Recipe from The Craft Beer Cookbook

Beer Braised Pulled Pork Sandwiches with IPA Jalapeno Slaw_

30 thoughts on “Beer Braised Pulled Pork Sandwiches with IPA Jalapeno Slaw + $350 Giveaway

  1. Can the Beer Braised Pulled Pork be cooked in a slow cooker in lieu of a cooktop and oven! The recipe I have been using for years is a crockpot version but your ingredient list sounds way more appealing – especially the addition of the beer.

    Thank you!

      1. Thank you for your reply Craig! Can’t wait to try it. I’m assuming you followed the directions exactly, including browning the meat in the pot on all sides on a cooktop prior to placing it in the crockpot?

  2. I’m sorry you’ve had such a hard year. Hopefully this coming one will be better (just made a great typo – ‘beer’ instead of better!). Hope you have a great birthday celebration to kick off your new year, and thank you for offering us such a great gift.

  3. I’m sorry to hear you had a rough year. I want you to know that your photography and your recipes inspire mine. I absolutely LOVE getting your emails and your cookbook. I’ve actually given it as a gift to another good craft beer friend as a housewarming and he loves it too. Cheers to you!!!

  4. Happy birthday! I’d love to make Butternut Squash soup in my new new and have a Topling Goliath beer. I love good craft beers. I have notes scribbled all over in my first Betty Crocker cookbook and would definitely scribble in the new Craft Beer cookbook. Thanks so much!

  5. I’ll make some pulled pork right away if I get the french oven! I tried making it last week in just a baking dish, but it wasn’t the same… So I thought about asking for a french oven as a Christmas gift from my family, but if I win and get one before holidays, I will definitely know what to cook for my folks 🙂
    P.S. Thank you so much for your blog, Jackie! Hugs from Finland!

  6. Awesome giveaway! I’d love to get cooking up some soup for the winter with this – preferably cheesy and beer-y (is that a word?) ha, thanks so much!

  7. Happy birthday, Jackie! My hubby and I LOVE your cookbook! Right now we are thinking of doing the Chocolate Stout Caramel Tart with Pretzel Crust for Thanksgiving.

  8. I’ve been totally stalking you, looking for book-signing events. .. If you just go ahead and send me one of those crafty tomes, I’ll have more free time for stalking/creating Beeroness dishes. That’d be grrrreat, mmkay? 🙂

    First thing I’d cook in that glorious vessel – curry! (It’s totally comfort food weather here in Texas.)with Ballast Point Indra Kunindra. Indra would also be involved in dessert – it’s my favorite beer to use in your pretzel crust chocolate cheesecake. And of course you’d have a seat at the head of our table

  9. I cant figure out how the contest works…I visited some of the pages but it didn’t give me credit….stupid contest…stupid rules…Q#$% that.

  10. Hi Jackie,
    This recipe sounds wonderful and easy to make! I’ve Never made pulled pork before so could you give me a rough number on how many people 3lbs would feed and if this is with bones in or out? Would appreciate your help!

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