Happy Friday, friends.
How are we all coping with the coronavirus news?
I am worried but not full-on freaking out. My main concern is that Kieran has asthma and some other autoimmune conditions that make me nervous if he were to contract the virus, but I do recognize that the chances are currently low for that to happen. So. I’m trying to stay reasonably calm.
In other words, we have our normal stocks of toilet paper and cleaning supplies. I haven’t run out and bought all the milk and eggs and bread in sight, and we’re trying to carry on with life as normally as possible.
I was so looking forward to celebrating St. Patrick’s Day next week with my usual gusto, but everything has been cancelled and we’re certainly not heading out anywhere unnecessarily.
These stout pulled pork sandwiches are just the thing to make for hunkering down this weekend or for any (low key) St. Patty’s celebrations you may have going on next week.
This pulled pork is SO flavorful. The stout cooks down and adds a nutty, slightly sweet, and boozy note to the sauce. It’s absolutely delicious. It has me questioning many of my other pulled pork recipes. Like, I should always put stout in it, right?
I think so.
The pork itself is wonderful and I had to slap my own hand (figuratively speaking) to keep myself from eating it by the forkful before it even made it to the sandwich rolls.
To make things even more delicious and festive, I serve this pork smothered in an Irish cheddar fondue. Essentially a rich cheese sauce that is the ideal counterpoint to the sweetness of the pork.
Add a little cabbage and maybe a pickle or two for some acidity, and this sandwich is my idea of heaven.
Oh, and I highly recommend eating this with an icy cold glass of stout or porter alongside.
It’s a must!
Cheers to your health, friends.
These Stout Pulled Pork Sandwiches with Irish Cheddar Fondue pay homage to St. Patrick’s Day flavors! Succulent, juicy pork is coated in a sweet and spicy stout-based sauce and is so flavorful! Pile it high on sandwich rolls and douse heavily with an Irish cheddar cheese sauce. So simple but so delicious!
For the Pulled Pork:
- 1 tablespoon canola oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 (2.5-lb) boneless pork shoulder
- 1 onion, thinly sliced
- 1 (12-oz) stout beer
- 2 tablespoons brown sugar
- ¼ cup BBQ sauce
- 1 tablespoon cornstarch
For the Irish Cheddar Fondue:
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup whole milk
- 2 cups shredded Irish cheddar (or regular sharp cheddar)
- 2 teaspoons whole grain mustard
- ¼ cup heavy cream
- Salt and pepper, to taste
For the Sandwiches:
- Brioche rolls or buns
- Shredded cabbage
For the Pulled Pork:
- If your slow cooker has a sear option, preheat to this setting. If not, preheat a large skillet over medium-high heat.
- Add the oil.
- Meanwhile, pat the pork all over with paper towels to dry excess moisture. In a small bowl, combine the spices, salt, and pepper. Rub the mixture all over the pork.
- Add the pork to hot oil and sear on all sides until deeply golden brown, about 2 minutes per side.
- Adjust the slow cooker setting to LOW (if using a skillet, transfer the pork to the slow cooker at this time and set it to LOW).
- Add in the onions, beer, brown sugar, and BBQ sauce. Gently stir to combine and turn the pork shoulder a couple times so it is coated in the cooking liquid.
- Cover and cook on LOW for 8-10 hours (or on high for 5-6) or until the pork is tender, falling apart, and easily shreddable. If possible, turn the pork once or twice during the cooking time.
- Remove the pork from the pot and shred. Meanwhile, ladle some of the cooking juices in a measuring cup and whisk in the cornstarch until fully dissolved.
- Pour the mixture back into the other juices in the pot and stir to combine. If you have a simmer option on your slow cooker, use it to simmer the sauce until thickened and glossy. If you don’t have this option, transfer all the juices to a saucepan set on the stove and simmer.
- Toss the shredded pork in the reduced sauce and keep warm until you are ready to serve.
For the Irish Cheddar Fondue:
- Melt the butter in a medium pot over medium heat. Once it is melted, whisk in the flour to form a roux. Cook, stirring constantly, for a few minutes to cook out the raw flour flavor.
- Slowly stream in the milk, whisking constantly. Cook over medium-low heat, stirring constantly, until the milk begins to thicken. Cook until it coats the back of a spoon.
- Stir in the cheese, heavy cream, mustard, and a pinch each of salt and pepper. Stir well to incorporate everything and until the mixture is smooth and melted and creamy.
- Season, to taste, with more salt and pepper. Keep warm to serve with the sandwiches.
Pile the pulled pork on the rolls and top with the cabbage and pickles. You can either spoon some of the fondue directly on the sandwiches or serve it on the side for dunking.
- Category: sandwiches
Keywords: pulled pork sandwiches, Stout beer pulled pork, Irish pulled pork, St. Patrick's Day recipes, Irish cheddar sauce, Irish cheddar fondue