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Back to Recipes Home.

Pilsner Pulled Pork Sandwiches

This recipe was submitted by Chris Collins, a student at the Woodbridge Campus of Liaison College.

Student Chef Chris Collins has dabbled in cooking (recreationally) over the years with boiling water and occasionally smoke roasting meats and poultry.

Deciding that there was more to life than water, woodchips and fire, Student Chef Chris Collins is now learning proper cooking techniques.

Recently enrolled at the Woodbridge Campus of Liaison College, budding Student Chef Chris Collins has decided to step out of his comfort zone by preparing Pulled Pork sandwiches with Steam Whistle Beer.

He considers himself a novice when it comes to cooking, and had only studied 2 weeks at Liaison College before submitting this recipe. Other than being a Student Chef, Chris Collins is also a Product Development Manager Technical Advisor.

Directions:

Yields 20 x 5 oz (150 g) portions.

Pilsner Pulled Pork:
Collect all ingredients. For this recipe it will require 6 quart (1.5 gallon) slow cooker. Julienne slice Fennel and Spanish Onions into 1/8" (4.6 cm) thick strips. Add fennel and onions to the bottom of the crockpot. Add spices to the fennel and onion and mix. Now add the Pork butt, then 2 bottles of Steam Whistle Beer and liquid smoke. Set for lowest possible setting for 12 hours.

Once finished, remove the pork butt into a shallow roasting pan and cover to sit. Remove the jus from the slow cooker into a small saucepan and bring to a boil. Remove any fat, and return the jus back to the pot. Bring to boil, and add tomato paste. Reduce.

While the jus is reducing, using two forks, separate the pork until there are no large pieces. After separating, add the jus back into the pan with the pork, and mix well.

Serve immediately with your favourite style bun.

Variation : Instead of using the jus, use your favourite BBQ sauce. Steam Whistle Smoke-O-Motive BBQ Sauce works well. (See below)

(Optional) Steam Whistle Smoke-O-Motive BBQ Sauce:
Combine all of the ingredients except for the cornstarch and 1/8 cup (30 ml) of Steam Whistle in a medium saucepan and whisk until smooth over high heat. Bring sauce to a boil, then reduce heat and simmer for 10-15 minutes. Blend cornstarch and 1/8 cup of Steam Whistle in a small bowl and then pour the mixture, slowly, into the sauce, blending constantly to incorporate. Simmer for another 5-10 minutes until the sauce has thickened.

Created by Steam Whistle staffer, Ellen McKinney.

Ingredients

Pilsner Pulled Pork:

  • 6 lbs 10oz (3 kg) Pork Butt
  • 1 lb (500 g) Fennel
  • 1 lb (500 g) Spanish Onion
  • 2 Bottles (682 mL) of Steam Whistle Pilsner
  • 2 tsp (10 ml) Liquid Smoke
  • 2 tsp (10 ml) Dried ground yellow Mustard
  • 1/2 tsp (2.5 ml) Smoked Sweet Paprika
  • 3 1/2 oz (100 g) Tomato Paste

(Optional) Steam Whistle Smoke-O-Motive BBQ Sauce:

  • 1 cup (250 ml) ketchup
  • 1/2 cup (125 ml) red malt vinegar
  • 1/2 cup (125 ml) Steam Whistle Pilsner
  • 1/2 cup (125 ml) brown sugar
  • 1/4 cup (60 ml) molasses
  • 2 tsp (10 ml) liquid smoke
  • 1/2 tsp (2.5 ml) salt
  • 1/4 tsp (1.25 ml) pepper
  • 1/2 tsp (2.5 ml) garlic powder
  • 1/4 tsp (1.25 ml) onion powder
  • Optional:
  • a dash or two of Tabasco sauce
  • 1 Tbsp (15 ml) cornstarch
  • 1/8 Cup (30 ml) Steam Whistle Pilsner