Make sure you use an English Barleywine as opposed to an American one; American Barleywines can tend to be more “hoppy” and can bring an undesirable bitterness.
By Maggie Cubbler
Children and pets should stay out of the kitchen. Cooking the habaneros will bother those with sensitive eyes, etc. Ventilate the room well and take any other necessary precautions.
Make sure you use an English Barleywine as opposed to an American one; American Barleywines can tend to be more “hoppy” and can bring an undesirable bitterness.
Top with cole slaw for some added crunch and to soothe the heat from the habaneros.
You can take away or add more habaneros depending on your desired heat level. Also, removing the seeds and the “innards” of the habaneros can decrease the heat level while maintaining that habanero taste.
Barleywine Habanero Pulled Pork Sandwiches
- Total Time: 3 hours 15 minutes
- Yield: 6-8 1x
Description
Make sure you use an English Barleywine as opposed to an American one; American Barleywines can tend to be more “hoppy” and can bring an undesirable bitterness.
Ingredients
- 1 white onion, coarsely chopped
- 6–8 habanero peppers, coarsely chopped
- 3 cloves garlic, chopped
- 1 3/4 cups Weyerbacher Insanity Barleywine
- 3 Tablespoons tomato paste
- 1/4 cup honey
- 1/3 cup brown sugar
- 2 teaspoons white wine vinegar
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
- pinch salt
- 2 pounds pork tenderloin
- salt
- pepper
- 2 cups cole slaw
- sandwich buns
Instructions
- Coarsely chop the onion and habaneros. Run through food processor until a chunky paste has formed.
- Mince the garlic separately.
- Heat up the olive oil and butter in a saucepan over medium-high heat until butter has melted. Stir occasionally.
- Once the oil and butter are hot, add the onion and habanero peppers.
- Sauté for about 3-4 minutes, stirring often. (WARNING! This will make your eyes water and your nose burn–take precautions as necessary!)
- Add the minced garlic and sauté for about one minute, stirring often.
- Add the tomato paste and stir. You will now have a paste.
- Deglaze with the barleywine and stir.
- Add the vinegar, honey, brown sugar and spices.
- Lower heat to medium-low. Simmer for about 15 minutes.
- Take the pork tenderloins and trim as necessary.
- Season generously with salt and pepper.
- Place in a crockpot, turn up heat to High.
- Pour about half of the Barleywine Habanero sauce over top (refrigerate the rest.) Cover and allow to cook, undisturbed, for at least 2 hours or until cooked through.
- Shred the pork using a couple of forks or whichever utensils get the job done. Shred to desired sizes.
- Pour the rest of the Barleywine sauce over the top. Stir. Cook for about 15-20 minutes more.
- Assemble sandwiches by placing a spoonful of the pork on a bun then topping it off with a spoonful of cole slaw.
- Prep Time: 15 mins
- Cook Time: 3 hours
