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: 6 hours 15 minutes
- Yield: 6-8 servings 1x
Description
These Barleywine Habanero Pulled Pork Sandwiches are a flavorful and spicy dish, perfect for those who enjoy a kick of heat. The English Barleywine adds a rich depth of flavor without the bitterness.
Ingredients
- 1 white onion, coarsely chopped
- 6-8 habanero peppers, coarsely chopped
- 3 cloves garlic, chopped
- 1 3/4 cups (420 ml) English Barleywine
- 3 tbsp (45 ml) tomato paste
- 1/4 cup (60 ml) honey
- 1/3 cup (80 ml) brown sugar
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) butter
- Salt and pepper to taste
- 2-3 lb (900 g-1.35 kg) pork shoulder
- Sandwich buns
- Cole slaw (optional, for topping)
Instructions
- Coarsely chop the onion and habaneros. Run them through a food processor until a chunky paste forms. Mince the garlic separately.
- In a large saucepan, heat the olive oil and butter over medium-high heat. Add the onion and habanero paste and sauté for about 5 minutes until the onions are soft.
- Add the minced garlic and continue to cook for another 2 minutes until fragrant.
- Stir in the tomato paste, honey, and brown sugar. Mix well to combine.
- Pour in the English Barleywine, stirring to incorporate all ingredients. Bring the mixture to a simmer.
- Season the pork shoulder with salt and pepper, then place it in a slow cooker. Pour the barleywine mixture over the pork.
- Cover and cook on low for 6-8 hours, or until the pork is tender and easily shredded.
- Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the sauce and stir to combine.
- Serve the pulled pork on sandwich buns, topped with cole slaw if desired.
Notes
- Use an English Barleywine to avoid bitterness.
- Adjust the number of habaneros to control the heat level.
- Removing seeds and innards of the habaneros can reduce heat.
- Top with cole slaw for added crunch and to balance the spiciness.
- Ensure good ventilation when cooking habaneros.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Sandwich
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 25
- Sodium: 600
- Fat: 20
- Carbohydrates: 40
- Fiber: 2
- Protein: 35
- Cholesterol: 90
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Frequently Asked Questions
Why does the recipe specifically call for English Barleywine?
The article warns against using American Barleywines because they tend to be more heavily hopped, which can bring an undesirable bitterness into the sauce. English Barleywines are maltier and sweeter, complementing the honey (1/4 cup) and brown sugar (1/3 cup) in the sauce without fighting the habanero heat.
How can I control the heat from the habaneros?
The recipe uses 6–8 habaneros, and the article gives two levers: reduce or increase the number of peppers to set the overall heat level, and remove the seeds and “innards” of the habaneros to decrease heat while keeping the distinctive habanero flavor. The notes also suggest topping the sandwiches with cole slaw to soothe the heat.
Are there any safety precautions when cooking with habaneros?
Yes — the article explicitly warns that children and pets should stay out of the kitchen because cooking habaneros releases capsaicin vapors that irritate the eyes and respiratory system. The author recommends ventilating the room well and taking any other necessary precautions before you start sautéing the onion and habanero paste.
