Best Beers To Pair With Pulled Pork

Pulled pork is a versatile dish that can be made in a variety of ways and is perfect for feeding a crowd. While it can be made with root beer, hard cider, apple juice, or even water, cooking it in beer adds amazing flavour. The best beers to cook pulled pork with are dark ales or lagers brewed with roasted malt, such as brown ales, amber ales, porter ales, stouts, dark lagers, and amber lagers. These beers have rich, complex flavours that complement the savoury meat and sweet barbecue sauce. When it comes to drinking beer with pulled pork, a crisp pilsner will cleanse the palate and cut through the fat, while a hearty dark beer like a porter or stout will have the complexity to match the smoky, savoury, sweet, and crunchy elements of the dish.

Characteristics of Beer to Drink with Pulled Pork

Beer recommendations for pulled pork

Pulled pork is a versatile dish that can be made in a slow cooker, on a grill, or in the oven. It can be served in a variety of ways, such as sliders, sandwiches, wraps, nachos, tacos, quesadillas, or on top of a pizza. The best beers to cook pulled pork with or to pair with it when serving share some common traits.

Beers to Cook Pulled Pork With

When cooking pulled pork with beer, it is best to use a dark ale or lager brewed with roasted malt. The rich, complex flavours in these styles complement the dish well. Some specific styles that work well include:

• Brown ales and amber ales (avoid aggressively hopped ones)
• Porter ales and stouts (increase the brown sugar in the rub to counter the bitterness of the roasted barley in Irish stouts)
• Dark lagers such as dunkel, schwarzbier, bock, and doppelbock
• Amber lagers such as Marzen and Vienna lager

Beers to Pair with Pulled Pork

When pairing beer with pulled pork, it is important to choose a beer with strong tasting notes that will stand up to the intense variety of flavours in the dish. A lighter beer can be overwhelmed by the fatty food and rich flavours of the pulled pork. A darker beer with tasting notes that complement the flavours in the pork is a better choice. Some specific beers that pair well with pulled pork include:

• American pale ale (Sierra Nevada Pale Ale or Flying Dog Doggie Style Classic Pale Ale)
• Porter or stout (Deschutes Obsidian Stout, Left Hand Brewing Nitro Milk Stout, Great Lakes Edmund Fitzgerald, Deschutes Black Butte, or Guinness)

How to cook pork shoulder in a crock pot

Ingredients

• 2 1/2 - 3 lbs boneless pork shoulder or Boston butt
• 2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons dried rosemary, crushed
• 1/2 teaspoon dried thyme
• 2 teaspoons fine salt
• 1/2 teaspoon black pepper
• 1 tablespoon avocado oil (or olive oil)
• 1 large onion, chopped (2-2 1/2 cups)
• 1/2 cup low-sodium chicken broth
• 1/2 cup white wine (or additional 1/2 cup broth + 1 1/2 teaspoons apple cider vinegar)
• 6 garlic cloves, minced (2 1/2 tablespoons)
• 2 tablespoons Dijon mustard
• 16 oz baby or petite yellow potatoes, bite-sized (if larger, cut in half)
• 12 oz carrots (about 5 medium), peeled and cut into chunks
• Fresh thyme and fresh rosemary, optional
• 1 1/2 tablespoons cornstarch (or 2 1/4 teaspoons arrowroot starch)

Method

• Pat the pork shoulder with a paper towel to absorb any liquid, then set aside.
• Place a large cast-iron skillet or other heavy pan on the stove top over medium-high heat.
• While the skillet is heating, prepare the pork rub. In a small bowl, combine the garlic powder, onion powder, rosemary, paprika, thyme, salt, and pepper. Mix well, then rub all over the pork.
• Add the oil to the hot skillet and swirl to coat.
• When the oil is hot, place the pork in the skillet and sear for about 2 minutes on each side.
• Place the onion in the bottom of the slow cooker. Once the pork is seared on all sides, place it over the onion in the slow cooker.
• Add the broth, wine, and minced garlic to the hot skillet to deglaze it. Scrape the bits off the bottom of the pan and bring the liquid to a boil.
• Reduce the heat and simmer the liquid for 2 minutes to allow the flavors to combine.
• Stir in the mustard. Pour the liquid over the pork in the slow cooker.
• Top the pork with the potatoes and carrots. Sprinkle the potatoes and carrots with salt and pepper, then add the fresh herb bundle.
• Cover the slow cooker and cook on low for 6-8 hours. You'll know it's done when the pork falls apart easily and the vegetables are fork-tender.
• To make the gravy (optional): transfer about 1 1/2 cups of the liquid from the slow cooker to a small saucepan. In a small dish, stir together 1 tablespoon of water with 1 1/2 tablespoons of cornstarch until a smooth slurry forms. Slowly add the slurry to the liquid in the saucepan. Bring to a boil over medium-high heat, then reduce the heat to maintain a simmer. Whisk continuously until thickened, about 2-3 minutes.
• Remove from heat and season with salt and pepper to taste. Serve gravy over the pork and vegetables.

Tips

• It is recommended to sear the pork before placing it in the slow cooker, as this helps lock in moisture, adds flavour, and creates a fond (stuck-on bits) that can be used to make a flavorful liquid/gravy.
• This recipe is flexible and can be adapted to use other cuts of pork, such as a boneless pork loin roast, bone-in pork rib roast, or pork leg roast.
• If you don't have fresh herbs, Italian seasoning can be used instead of rosemary and thyme.
• For a leaner option, substitute the pork shoulder with a boneless pork loin roast.
• If you don't have white wine, it can be substituted with additional chicken broth and apple cider vinegar.
• Other substitutions include using brown mustard or horseradish instead of Dijon mustard, and arrowroot powder or starch instead of cornstarch.
• For best results, place the pork fat side up in the slow cooker.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

What to serve with pulled pork

Pulled pork is a delicious dish, perfect for feeding a crowd and versatile in its uses. It can be served in a variety of ways, from sliders to tacos, and is a great choice for a potluck or summer barbecue. But what should you serve with it to take this dish to the next level? Here are some ideas for drinks and side dishes to accompany your pulled pork.

Drinks

When it comes to drinks, beer is a natural partner for pork. The rich, complex flavours of dark ales or lagers brewed with roasted malts pair particularly well with the savoury, sweet and spicy notes of pulled pork. Here are some specific beer recommendations:

• Brown ales and amber ales (avoid overly hopped ones)
• Porter ales and stouts (if using an Irish stout, you may want to increase the brown sugar in your rub to counter the bitterness)
• Dark lagers such as dunkel, schwarzbier, bock and doppelbock
• Amber lagers such as Marzen and Vienna lager

If you're looking for a refreshing cocktail to pair with your pulled pork, try something with a darker spirit base. Aged whiskies and rums topped with soda add a refreshing lightness to the drink while still standing up to the bold flavours of the dish. Some suggestions include the whiskey-based John Collins or Lynchburg lemonade, or an Anejo highball with ginger beer for a rum-based option.

For wine lovers, a tangy barbecue pork recipe calls for a refreshing rosé. A rosé wine can handle the salty and sweet flavours of barbecue sauce as well as the onion, pepper and clove spices often added to pulled pork. Look for a varietal of Syrah and Grenache grapes, such as a Montes Cherub Rosé, which has an intense and fruity nose with aromas of fresh red fruits.

Side Dishes

Pulled pork can be served in a variety of ways, and here are some suggestions to make the most of this versatile dish:

• Cornbread
• Pickles
• Pickled jalapeños
• Baked beans
• BBQ sauce
• Coleslaw
• Shredded cheese
• Pizza
• Burrito bowls with black beans, guacamole and fresh cilantro
• Pulled pork nachos
• Pork tacos or quesadillas
• Beer mashed potatoes

So there you have it! Whether you're looking for the perfect drink pairing or some side dish inspiration, these ideas will help take your pulled pork to the next level. Enjoy!

How to maximise flavour and tenderness

To maximise flavour and tenderness, it is recommended to cook the pork for a long time. The longer you cook it, the more tender and flavourful it will be, but be careful not to overcook it as it will become mushy. Aim for a temperature of 195–200°F so that the pork is tender enough to shred with a fork.

When it comes to choosing a beer, it is important to select one that complements the flavours of your recipe. Lighter beers like lagers are suitable for milder dishes, while darker ales like Guinness add smokiness. Be mindful of the beer's bitterness and sweetness, as this will affect the overall taste of the dish. For example, a malty beer like Sierra Nevada Pale Ale balances well with tangy, spicy recipes.

When adding beer to your pulled pork recipe, only use enough liquid so that it does not overwhelm the rest of the ingredients. Typically, 12 ounces of beer should be plenty, but you can experiment with different amounts to find what works best for you.

Additionally, consider how the beer's profile will pair with your pulled pork's style and ingredients. Experiment with different types and brands to find the perfect match, keeping in mind that porters and stouts often pair well with pork and add a rich depth of flavour.

What to drink with pulled pork

There are many options to consider when choosing a drink to accompany pulled pork. The complexity of the dish, with its mix of sweet and savoury flavours, means that a variety of drinks can be paired with it. Here are some ideas to get you started:

Beer

Beer is a natural partner for pork, and cooking pork with beer is a popular method for adding flavour. When choosing a beer to drink with pulled pork, it is important to consider the rich and complex flavours of the dish. A contrasting beer with bright, citrusy flavours is recommended to avoid being overwhelmed by the meat. An American pale ale is a good choice, with its strong hops notes dancing with the spices in the barbecue sauce and the malt matching the savoury meat. Some classic examples include Sierra Nevada Pale Ale and Flying Dog Doggie Style Classic Pale Ale.

If you are looking for a darker beer, a porter or stout is a good option. These beers have tasting notes such as sweetness, nuttiness, and a hearty richness that will match the complex flavours of the pulled pork. They also have charred flavours of roasted malt that bring out the same notes in the pork. Some recommended stouts include Deschutes Obsidian Stout, Left Hand Brewing Nitro Milk Stout, and Guinness.

Other beer styles that work well with pulled pork include brown ales, amber ales, dark lagers such as dunkel and schwarzbier, and amber lagers such as Marzen and Vienna lager.

Wine

A refreshing rosé wine is a good choice to pair with tangy barbecue pork. Rosé is a versatile wine that can handle a range of flavours, from salty to sweet. A Montes Cherub Rosé, made with Syrah and Grenache grapes, is an excellent option with its intense and fruity nose and aromas of fresh red fruits.

Cocktails

The bold flavours of barbecue pork call for a refreshing cocktail with light, airy flavours and a darker spirit base. Aged whiskeys and rums are excellent choices, especially when topped with soda to add freshness to the meal. Some suggestions include the whiskey-based John Collins and Lynchburg lemonade, or an Anejo highball made with rum and ginger beer.

Frequently asked questions