So I’ve decided this is going to be a two part recipe. Part one is drunken pulled pork sandwiches. Which means that pork is slowly cooked in oak aged barleywine for hours on end. Part two – well, that’s a surprise. Make sure to save your leftovers.
After taste testing this, I’d say the barleywine flavors are quite apparent, and amazing. So, its up to you whether or not you want to serve the sandwiches with BBQ sauce. Either way, it’s going to be good.
4 cloves of garlic – pressed
1 cup BBQ sauce (we used Super Smoker’s Tennessee Original) + more for serving
3 tablespoons of brown sugar
1 tablespoon Worcestershire sauce
1 tsp cumin
1 tsp smoked paprika (yes, smoked, not regular)
1 teaspoons of salt
1 yellow onion – chopped
4 ½ lbs pork shoulder – bone in
1 bottle of Widdershin’s Oak Aged Barleywine by Left Hand Brewing Company
In a slow cooker, put about half the ingredients on the bottom, then the pork, then the other half on top. Cook on low heat in a slow cookers for 6-8 hours – until the tasty, drunken pork falls off the bone. Serve with cheddar cheese and a bit of BBQ sauce, or not, on a bun.
Beer: Widdershin’s Oak Aged Barleywine by Left Hand Brewing Company
I have consistently enjoyed every beer I’ve ever had from Left Hand Brewing Company. I just want to take a minute to confess my love and say, Left Hand, you are wonderful. When I was introduced to Widdershin’s, I took a sip and though “Holy Cow, that is some strong stuff!” With an ABV of 10.7%, how could you not think that? But its powerful oak flavors made it out to be the best choice for cooking pulled pork. Widdershin’s is made with peated malts. I had no idea what this meant until my beer expert, Xavier, explained it to me. Peat moss is smoked while malts are toasted on top. This infuses flavors of smokiness and oaky-ness that resembles a fine scotch. In the end, these flavors shined through in the food and allowed me to create a superb pork feast.