Beer Braised Pulled Pork Sliders with Chipotle Beer Cheese Sauce
Beer Braised Pulled Pork Sliders with Chipotle Beer Cheese Sauce. Perfect football food!
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
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
- 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.
Erin @ The Spiffy Cookie January 25, 2015 um 5:21 pm
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.
Maggie January 25, 2015 um 7:46 pm
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!"
bev @ bevcooks January 27, 2015 um 6:07 am
FABULOUS. I’m dying for these. I made some beer bread this weekend and thought of you. 😉
Jason February 8, 2015 um 1:53 pm
Making this tonight. Using Founders Imperial Stout for the pork and Toeg’s Nugget Nectar for the sauce. Stay tuned.
1wllmstephens1 February 20, 2015 um 6:51 pm
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.
Jackie February 20, 2015 um 8:52 pm
2 tablespoons is what I’ve always used. Did you use kosher or iodized table salt? It would be way too much for iodized table salt but should be fine for kosher or sea salt. Just like this recipe, which calls for the same amount: http://www.foodnetwork.com/recipes/dave-lieberman/beer-braised-bbq-pork-butt-recipe.html
1wllmstephens1 February 21, 2015 um 1:07 pm
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.
Jackie February 22, 2015 um 8:18 am
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.
Ryan April 12, 2015 um 5:55 pm
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.
Irene ting May 27, 2016 um 10:29 am
Can I make this in the slow cooker?
Jackie May 28, 2016 um 11:12 am
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!
Tina Townsend December 2, 2016 um 8:35 am
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.
Jackie December 2, 2016 um 11:17 am
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!
Patrick January 15, 2017 um 12:19 pm
I made this for the Seahawks/Falcons playoff game and it was a home run. It is very easy to make, leaves time to be with guests, and huge flavor. I am not trying to figure out ways to use the beer cheese sauce on more things (nachos, potato skins…. yum)!
Jackie January 16, 2017 um 9:23 am
That’s awesome! So glad you liked them 🙂
Nick December 14, 2017 um 3:24 pm
Love it!! Do you think is possible to do this recepe cooking in sous vide with beer in the bag with pork? Then sear, cool and conserve in fridge? Thanks in advance!
Laura Latham June 25, 2018 um 11:16 am
I made the pork last weekend and shared it with a friend. We put the meat over coarsely ground grits cooked in cream and made a sauce of button, oyster, and portabelle mushrooms and the braising liquid to go over the top of it all. The combination of textures and flavors was amazing!