Porter-Braised Pulled Pork Sandwiches with IPA Jalapeño Slaw

The Porter-Braised Pulled Pork Sandwich with IPA Jalapeño Slaw will have guests eating out of your hand.

Who doesn’t love a good pulled pork sandwich? Since beer acts as a meat tenderizer, using it for braising will up your pulled pork game. Top this amazing sandwich with a spicy and tangy jalapeño slaw, and you’ll have your guests eating out of your hand. Maybe literally!

INGREDIENTS:

For the pulled pork sandwich: 3-pound pork shoulder 6 cloves garlic, peeled 2 tablespoons kosher or sea salt 2 tablespoons brown sugar 1 teaspoon black pepper 1 teaspoon smoked paprika 2 teaspoons chili powder 2 teaspoons onion powder 2 tablespoons olive oil 24 ounces stout beer 1 cup beef broth For the IPA jalapeño slaw: 1 large jalapeño, stem and seeds removed, chopped (about ⅓ 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 tablespoon lemon juice 1 tablespoon sugar ¼ teaspoon chili powder ¼ teaspoon salt 12 round kaiser roll sandwich buns

INSTRUCTIONS:

• Preheat oven to 300°F. • Using a paring knife, create six 2-inch-deep holes fairly evenly spaced through the meat. Push a peeled clove of garlic into each hole until garlic is no longer visible. • Sprinkle the pork evenly with salt. • In a small bowl, mix together the brown sugar, pepper, paprika, chili powder and onion powder. Rub the spices all over the surface of the pork. • 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. • Add the beer and broth; bring to a simmer. • 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, 3-4 hours. • Remove from oven. Using two forks, shred meat in pot. Leave meat in the pan juices for 10 minutes while preparing the jalapeño slaw. • To make the slaw, combine all ingredients in a medium-sized bowl; toss to coat. • Remove meat from pan juices, draining off most of the liquid prior to serving. Fill each sandwich bun with pork topped with slaw. See also Cabin Happy Hour: How to Cook with Craft Beer