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
Scale
- 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