Pale ale pulled pork with pickled apples and onions
Recipe ANNA Magazine, Photography Jerry Grajewski
A great dish to serve a crowd! We used a mandoline for the apples and onions to create thin, ribbony slices... an update to the traditional slaw. The flavours of the pork really shine when unencumbered by the heavy barbecue sauce that is typical in pulled pork. And you must make these biscuits. We love them piled high with our pulled pork and pickled apples and onions, but we also love them on their own. Beer and cheese are a great pairing, and here you have it in one neat little package!
Ingredients
1 (5-pound) boneless pork butt (shoulder)
1⁄4 cup grainy Dijon mustard
6 cloves garlic, minced
2 tablespoons coarse salt
1 tablespoon freshly ground pepper
1 tablespoon chili powder
1 tablespoon ground coriander
2 (16-ounce) cans pale ale
1⁄2 cup apple cider vinegar
1 cup ketchup
1⁄2 cup brown sugar
Pickled apples and onions
1 cup rice vinegar
1 cup water
1⁄4 cup sugar
1 teaspoon coarse salt
2 Gala apples, thinly sliced
1 yellow onion, thinly sliced
Dark beer and blue cheese biscuits
4 cups all-purpose flour
1⁄4 cup sugar
2 tablespoons baking powder
1⁄2 cup butter, chilled, cubed
3⁄4 cup blue cheese, crumbled
3 green onions, chopped
1 (16-ounce) can dark beer
1 egg, lightly beaten
For pickled apples and onions, in small pot over medium heat, bring vinegar, water, sugar and salt to boil. Place sliced apples in a small jar, place onions in another small jar. Pour hot pickling liquid over both to cover. Allow to cool to room temperature, then refrigerate for 2 days.
For pork, rub the pork butt all over with mustard and garlic. Combine the salt, pepper, chili powder and coriander and coat the pork. Wrap with plastic and refrigerate overnight.
Preheat oven to 450°F. Place pork in shallow roasting pan. Cook for 1 hour, turning the pan halfway through, until the pork is browned all over. Lower heat to 300°F. Pour the beer, vinegar, ketchup and brown sugar into the roasting pan and cover tightly with heavy-duty foil. Cook for 3 hours. Remove the pork from the pan, place over medium-high heat and reduce the sauce by half, until slightly thickened. Shred the pork and mix with the sauce to serve. Serve with pickled apples and onions. Serves 10.
For biscuits, preheat oven to 375°F. In large bowl, combine dry ingredients. Using fork or pastry cutter, cut in cold butter. Mix in blue cheese and green onions. Stir in beer. Transfer dough to floured surface. Knead one or two times until dough just comes together. Pat or roll to 1 1⁄2-inch thickness. Using a 3-inch round biscuit cutter, cut into 14 to 18 biscuits. Place on parchment- lined baking sheet a few inches apart and brush tops of biscuits with beaten egg. Bake 25 minutes or until biscuits are golden brown. Serve warm or at room temperature. Best if served the same day.
Makes 14-18 biscuits.