Breakfast Stout BBQ Pulled Pork…Serious Heaven

by Jill Sites on December 14, 2010

Heaven.

Everyone has different “periods” in their life and work. Picasso had his blues, Apron Anxiety has her one-pot wonders, and apparently, I am smack in the middle of a beer braising period. I can’t get enough of marinating huge pieces of cheap, fatty meat in vats of beer for 24 hours and then braising them in said marinade for hours on end.

Because I’ve been home resting for a few days, J hit the grocery store during Sunday’s blizzard, clearly after everyone else in the surrounding areas. He called me from the store, and as he recited the bare bones of what was in the store, I brainstormed. One of the only “decent” meat products left was a huge package of pork shoulder. Done and done. And immediately, a plan was born.

Apples and onions: Apples help balance the heat and bitterness

But I can’t take full credit for the insanity of this meal. My inspiration, as often these days, came from the glorious beer fridge in our basement, and more directly, from the beautiful wonder that is Founder’s Breakfast Stout. This beer holds a special place in my heart, mainly because it’s just that damn good. Even my friend Rebekah, who is a self-proclaimed “really only wine drinker” digs this beer. (So much so, that she’ll tell you if you’re ever in the same room with both her and the beer.) If you took the best oatmeal stout and the best coffee stout, made them both 10 times better and then married them, you’d have something that still wasn’t as good as this beer. If you have the opportunity, for real? Try it.

That pork is ready for a nice, long, cook!

For me, this beer has been begging to be cooked with, but just an ordinary chili wouldn’t do for me. Marinating meat in beer does impart the flavor, for sure, but I needed to bring the flavor of this beer to the forefront of the meal. And that, my friends, meant a sauce. A nice, thick, hearty barbecue sauce.

We ate this on small, sweet, slider rolls, but I wound up eating most of it with a fork. Go with your gut.

So here’s the real trick to making this if you don’t have this phenom of a beer in your grasp. Use your favorite Oatmeal or Coffee Stout. Samuel Smith’s Oatmeal is wonderful, and I love Southern Tier and Bell’s for their Java Stouts. Just taste the beer first, pick out the flavors and notes you want to emphasize and balance, and go for it. For the Breakfast Stout, that meant balancing the bitter with some spice, and adding some sweetness for total domination.

I could literally go on for hours about this particular meal, as I basically did last night while J and I ate. It was one of the rockstar moments for me, which lately I’ve been feeling less and less as I constantly focus on making things perfect…for you! But this was a meal based solely on intuition and love, and it reminded me why I love the two things that are at the forefront of huge importance in my life: beer and food.

The beer and one of the jars of strained braising liquid (for later)

This BBQ sauce by the way? I may wind up making 1,000 batches and giving it as gifts. Although that’s a lot of really good beer. The drippings from the braise were so insane that at J’s request, I drained it all into mason jars, saving it for a future chili or stew. Likely soon.

Shredded pork, basting in the Breakfast Stout BBQ

If you’re not a pork lover (ahem, Apron) try this with last week’s beef roast instead. But whatever you do, make it during a snowy day, when you’re dying for your house to smell like wonder and you can’t wait to impress someone.

Especially if that someone is you.

If you have beer-cooking questions, let me know! I’d love to wax poetic for you…

Breakfast Stout BBQ Pulled Pork Sliders (Serves a freaking army)
Pork:
1-4lb pork roast (or beef)
2 12 oz bottles Founder’s Breakfast Stout (or comparable beer)
2 TBSP chipotle in adobo (just sauce)
salt and pepper
1/4 C herbs de provence
2 TBSP light oil (I used soy)
2 medium apples, sliced thick
1 medium onion, sliced thick
6 cloves garlic, chopped
5 sprigs rosemary
5 sprigs thyme
1 C chicken stock (enough to just almost cover meat)

BBQ Sauce
1 12oz Breakfast Stout (or beer used in meat)
1 TBSP olive oil
1 small apple, chopped fine
1 shallot, chopped
2 garlic cloves, chopped
1 C ketchup
1/4 C molasses
1/4 C dijon mustard
2 TBSP hot sauce
1 chipotle in adobo, chopped
2 TBSP herbs de provence
1 TBSP worcestershire sauce
2 TBSP honey
salt and pepper

Pulled Pork
Measure your roast to the size of your dutch oven or roasting pot. If you need to cut, do so now. (I had to cut mine into 4 huge chunks.)
Season pork liberally with salt and black pepper.
Place roast in a large tupperware or huge resealable bag. Pour beer and adobo sauce over, massaging into meat. Seal, place in fridge for 8-24 hours. I seriously recommend the longer time. You won’t be sorry. Turn meat once, halfway through time.

When ready to cook, remove meat from marinade and place on board. Set marinade aside. Dry meat completely and allow to come up to room temp, at least 30 minutes. Season liberally again with salt, pepper, and herbs de provence.

Preheat oven to 325, and heat oil in a dutch oven (or large heavy bottom pot) on medium-high heat. When oil is rippling, brown meat in sections, not crowding the pan. (I did 2 pieces at a time.) Allow meat to brown fully on each side, approximately 15 minutes total. Remove meat, set aside.
In drippings, add apple and onion, season with salt and pepper. Stir, allow to soften about 4 minutes. Add garlic and herbs, stir.
Stir in marinade, scraping up all burned bits from bottom. Bring to a boil and let boil for 3 minutes.
Add meat, stirring. Add in chicken stock until just almost covers the meat.
Place lid on pot and place in bottom third of oven for 3 hours, or until meat is literally falling apart.
When meat is done, remove from heat, and allow to rest on board at least 15 minutes. Shred with fingers or forks, dress with barbecue sauce, and serve.

BBQ Sauce
Saute apple, shallot and garlic in olive oil in a sauce pot, over medium heat, season with salt and pepper. Let saute 5 minutes, or until softened and translucent.
Add all remaining ingredients, bring to a boil.
Reduce to very low, cover, and allow to simmer 1 1/2 hours, stirring occasionally.
Taste along the way, adding sweetness or salt and pepper as needed.
Toss over pulled meat, and then drizzle over meat or sliders when serving.

{ 4 trackbacks }

World Beers Review » Breakfast Stout BBQ Pulled Porkā€¦Serious Heaven | Eat it. Drink it.
December 14, 2010 at 7:46 pm
Breakfast Stout Recipes and Pairings | Founders Brewing Company
January 10, 2011 at 4:19 pm
A Beer in the Hand is Worth Two in the Bush
January 16, 2012 at 9:18 pm
Apathy Braised Chicken | A Beer in the Hand is Worth Two in the Bush
January 16, 2012 at 9:35 pm

{ 11 comments… read them below or add one }

Adam December 14, 2010 at 8:27 pm

Thumbs up…I’ll be trying this over the holidays.

I’ll have to share my Breakfast Stout beef roast and veggies recipe sometime.

Jill Sites December 14, 2010 at 9:16 pm

Yes, share! And please tweet or facebook and let me know how your holiday version of this turns out. :)

scott January 1, 2011 at 2:13 am

happened upon this while looking for homebrew clone recipe for founders b-s. just made the brew …it will be tough to replicate — but so far so good. lots of dark malts ….a pound of rolled oats….and moderate amounts of french roast coffee and dark chocolate in fermenter. a nice healthy gravity of 1.090. i can’t wait to try this pulled pork recipe!! recommend the following ridiculous lasagna recipe from Bobby Flay – http://www.foodnetwork.com/recipes/bobby-flay/lasagna-recipe/index.html – it uses pork and beef shanks slow roasted in the oven as part of a Bolognese sause…a real project but well worth it….good for a cold snowy weekend.

scott January 3, 2011 at 3:55 pm

jill – made this yesterday – used brooklyn choco stout in place of the founders bs – meal was an absolute home run. i was tempted to use my just fermented bs clone homebrew in the braise concoction but thought better as i figured there was already enough unknown variables in my first attempt at this recipe. i agree that the sauce is the coupe de grace w/this final flavor on this. complex. it tasted real bittter during the first hour of the simmer but ended up spot on – i added maybe a 1/4 cup of additional honey for final flavor rounding. thanks again for posting this – i probably wouldn’t have attempted this if not for your passionate description of the process and flavors. thx!!

Jill Sites January 3, 2011 at 4:45 pm

Scott this is awesome! I meant to respond to your last comment but have been in recovery mode. Brooklyn Choco must have been amazing, and I’m so glad you tried the recipe. That sauce might be one of the best things I’ve ever made. Can’t wait to hear about your clone brew…definitely let me know!

Meghan December 15, 2011 at 1:14 am

Hi Jill,

I would like to ask for your permission to feature your recipe for Breakfast Stout BBQ Pulled Pork on CraftBeer.com.

One of the main goals of this site is to bring craft beer to the dinner table, through pairings or as an ingredient in a dish.

I would create a post similar to this one: http://www.craftbeer.com/pages/beer-and-food/recipes/recipes-list/show?title=pumpkin-ale-profiteroles-with-cinnamon-caramel-sauce and include your bio/photo/and link to eatit-drinkit.

Please let me know if this would be possible or if you have any questions!

Cheers,

Meghan

Ginny January 14, 2012 at 2:53 am

Jill – we made this last weekend and still can’t stop talking about it. It’s a lot of work (do you wonder how you ever had the time?) but I cheated and threw it in the crockpot (I know, the horror!) so there was much time between the prep and the sauce. The leftovers the next day were even better. Can’t wait to make it again!

-Ginny and Dave

kat January 16, 2012 at 12:34 am

found this recipe thru the Founders website since we’re thinking of going there, made it over the weekend…wow! i was worried it wouldn’t live up to the description but it did. had to use chicken thighs since hubby doesn’t eat pork and it turned out great. we had them open faced, soaked some homemade bread in the delicious brine, covered with chicken, and drizzled on the sauce. delicious and i’m not even a bbq fan!

Michelle January 23, 2013 at 3:54 am

Awesome looking recipe, Jill! A beer connoisseur friend of mine suggested using an easier-to-find stout considering I only have one bottle of Breakfast and live in an area where it’s hard to find Founders. Think this would work with Old Dominion Oak Barrel Stout? I’m not too shabby in the kitchen but new to cooking with beer so not sure about flavor combinations.
Many thanks in advance!
Michelle

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