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I decided my first post ever should be a beer recipe, so for the first time in a long time, I measured my ingredients as I went. I appears to require more concentration so it will take some getting used to, but its exciting to have something written down so I can re-make it the same! I also wanted to feature a Big Rock beer for three reasons;
a) There is a Home Cook Challenge going on right now with them where I could also enter to win a gift certificate to buy fun kitchen things!
b) I recently met a few ladies who work there and they were AWESOME
c) They are local, and I feel like are the granddaddy of the Calgary beer scene, they were making beers before I was even born!
Hence the inspiration for… “Honey, I ‘Dunked’ the Pork!”
Pressure-cooked pulled pork with honey featuring Big Rock Dunkelweizen
3 cloves garlic, crushed
1 tbsp Worcestershire sauce
2 tbsp tomato paste
1/3 cup bbq sauce
2 tbsp honey
1 473 ml can Big Rock Dunkelweizen
1 kg pork tenderloin
Salt and pepper to taste
2 tbsp olive oil
1) In a medium bowl, add first six ingredients and stir to combine.
2) Chop meat into 10-12 large, evenly sized chunks and season generously with salt and pepper.
3) Heat oil in pressure cooker and add seasoned meat. If you do not own a pressure cooker, you may use a large saucepan
4) Cook on medium-high heat, turning to seal and lightly brown on all sides.
5) When pork is browned, add the Dunkelweizen mixture to the pot and bring to a boil.
6) Once boiling, put on the lid and reduce to medium to low heat*, pressure cooker should keep high pressure for 30 minutes, with the pressure control lightly wiggling consistently but not releasing too much steam.
7) Remove from heat and let rest for 10-15 minutes or until pressure has decreased enough to open.
8) Using two forks gently pull apart the meat.
9) Add more salt and pepper to your taste if you wish. Also, if mixture isn’t thick enough, you can simmer on low heat until the juices are reduced to your liking, I personally don’t mind, I just grab some napkins.
10) Serve on ciabatta buns with pineapple coleslaw – and crack another Big Rock Dunkelweizen to accompany your meal!
*If you are not using a pressure cooker, you may transfer to a slow cooker at this point and cook on medium setting for 6-8 hours or until meat falls apart easily with a fork.