Smoked Porter Pulled Pork with Jalapeño-IPA Slaw

Steven and I have tickets to the Sour Fest at Stone Brewery this weekend, and I am really excited, so I decided to just go with the theme of craft beer for our dinner tonight.

For the Pork:

Pork loin roast, about 2.5-3 pounds
Beef broth
1 small onion, quartered
6 cloves of garlic, minced
1 TBSP sea salt
2 TBSP brown sugar
1 TSP black pepper
1 TSP smoked paprika
2 TSP chili powder
2 TSP onion powder
2 TBSP olive oil
12 FL oz Stone Brewery Smoked Porter

On medium heat, sear your pork loin on each side, about 3 minutes each. 

I did this at 6:30am, which is why the light is so funky :) After your pork is seared, add to the crock pot with beef broth, onion, salt, pepper and garlic powder. Cook on low for 8 hours and go about your merry way.

Heat your olive oil over low and add garlic. Cook until garlic is sizzling and starting to turn golden, but don't let it brown. If your garlic browns you'll need to clean your oil and start all over. Add the smoked porter, brown sugar, pepper, salt, chili powder, onion powder and paprika. Bring the heat up to high until the sauce comes to a boil. Reduce heat just a touch and let cook down until thickened, about 20 minutes. 

For the slaw:

2 C green cabbage, thinly sliced
1 C purple cabbage, thinly slice
1/4 C cilantro, chopped
1 large jalapeño, steam and seeds removed, finely chopped
1/4 plain Greek yogurt
1/2  C Ballast Point "Big Eye" IPA
1 TBSP lemon juice
1TBSP sugar
1/4 TSP chili powder
1/4 TSP sea salt

Combine the slaw ingredients in a large bowl and refrigerate until time to serve. 

Remove the pork from the crock pot and shred in a large bowl. Once your sauce is thickened, add to bowl with the pork. Try not to eat it all, it's tempting. 

Serve up on toasty buns with a good helping of slaw and pork. 

It's messy and delicious.


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