My family and I are big pulled pork fans, and usually I just make it in the crock pot with a little bit of water on the bottom, and let it cook until it's done, remove the juices, and then add our favorite BBQ sauces. (We like to combine Sweet Baby Ray's and Country Bob's All Purpose Sauce.) Since I'm part of the Blogger Recipe Challenge, I wanted to try a pulled pork with a Guinness sauce. (Found a recipe by Patio Daddio BBQ.) I'm still sticking with Irish = Green. Turns out even though it wasn't quite what I wanted it to be, it was still very good. The pork was flavored nicely and didn't even need additional BBQ if one was fond of a milder tasting pulled pork. The sauce also has the potential to be turned into more of a BBQ sauce by adding a thickening agent, however I decided just to stick with the sauce. With so many leftovers I whipped together a homemade coleslaw to go with the pork on a toasted sour dough sandwich. The only thing I was missing was the smoked Gouda. (Hubby and I also agreed this would make for some fantastic pork tacos/burritos.)
Guinness Pulled Pork -
- 1 - Bottle Guinness Extra Stout (12oz)
- 1 - Yellow Onion
- 4 - Garlic Cloves
- 1.25 Cups - Guinness Sauce
- Salt, Pepper & Paprika To Taste
- 4-7lb Pork Butt (Shoulder without bone or skin.)
- Quarter onions and separate layers.
- Smash garlic and coarsely chop.
- Add 1 bottle of Guinness Extra Stout to the base with 1/2 to 3/4 of the onion and garlic.
- Generously dry rub the pork shoulder with salt, pepper, and paprika.
- Place pork shoulder into crock pot, add rest of the onion and garlic to top of the shoulder.
- Cook on HIGH until pork shoulder has reached 185F degrees. (A 7lb shoulder took me 8 hours on high.)
- Once pork shoulder has reached 175-185 (give or take a few degrees), remove from crock pot, and drain juices, onions, and garlic.
- Place pork shoulder back into crock pot and "pull" apart. Make sure you remove any additional fat pieces that hadn't cooked off yet.
- Pour Guinness Sauce into the pulled pork, cover, and cook on low for an additional 1-2 hours. (Time just depends on the size of the pork shoulder you're using.)
- Remove any extra liquid that you don't want. I prefer to keep all of the Guinness sauce in with the meat.
- Keep meat as-is, or add in your favorite BBQ sauce.
Guinness Sauce -
- 1.5 Cups - Guinness Extra Stout
- .5 Cup - Brown Sugar
- 2 TBSP - Red Wine Vinegar
- 1 TBSP - Worcestershire Sauce
- 1 TBSP - Honey
- 1 Tsp - Garlic Salt
- .5 Cup - Chili Sauce (I made my own.)
Chili Sauce Substitute:
- 1 Cup - Tomato Sauce (I used a can of crushed tomatoes and pureed them.)
- 1/4 Cup - Brown Sugar
- 2 TBSP - Vinegar
- 1/4 Tsp - Allspice (Equal parts Cinnamon, Cloves, Nutmeg)
- Combine Guinness and garlic salt with a whisk in a medium sauce pan.
- Heat sauce pan over MEDIUM and combine the rest of the ingredients.
- Simmer for 15-20 minutes. (When sauce is reduced by half it's done.)
- Let cool then add to your pulled pork meat during the last hour or two of cooking - after you've drained the other juices.
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