“Hazy IPA and a spice-rubbed pork shoulder make for perfect partners in these pulled pork sliders. The mellow bite of the hazy IPA cuts through the richness of the pork, while amping up the deliciousness and spice.” The crew at Beer Belly put together the perfect summer time meal. Grab your friends, pick up a 12er, and get cookin! Curious where you can find the newest addition or Can-O-Bliss IPA series? Check our beer finder here.
3-4 lbs pork shoulder
1 tbsp garlic powder
1 tbsp smoked paprika
2 tsp brown sugar
1½ teaspoons kosher salt
1 tsp cayenne pepper
12 oz can hazy IPA
½ head green cabbage (about 4 cups), finely shredded
2 carrots, grated
1 tbsp cider vinegar
¼ cup mayonnaise
1 tsp honey
Favorite bbq sauce (DM us for a recipe)
12 slider rolls
1) Preheat oven to 325° F. Mix garlic powder, paprika, brown sugar, kosher salt, and cayenne in a bowl. Massage spice rub onto pork shoulder. Place pork shoulder in a dutch oven or large oven-safe pot. Pour in beer, cover, and bake in oven until pork is very tender, about 2½ hours. Shred pork and toss in braising liquid. Remove any large bits of fat. Taste and season if necessary.
2) Prepare slaw by tossing cabbage, carrots, vinegar, mayonnaise, and honey. Season with salt and freshly ground black pepper.
3) Serve pulled pork on slider rolls topped with slaw and bbq sauce.