Barleywine Habanero Pulled Pork Sandwiches
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6-8
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.
  • 1 white onion, coarsely chopped
  • 6-8 habanero peppers, coarsely chopped
  • 3 cloves garlic, chopped
  • 1¾ cups Weyerbacher Insanity Barleywine
  • 3 Tablespoons tomato paste
  • ¼ cup honey
  • ⅓ cup brown sugar
  • 2 teaspoons white wine vinegar
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon paprika
  • pinch salt
  • 2 pounds pork tenderloin
  • salt
  • pepper
  • 2 cups cole slaw
  • sandwich buns
  1. Coarsely chop the onion and habaneros. Run through food processor until a chunky paste has formed.
  2. Mince the garlic separately.
  3. Heat up the olive oil and butter in a saucepan over medium-high heat until butter has melted. Stir occasionally.
  4. Once the oil and butter are hot, add the onion and habanero peppers.
  5. Sauté for about 3-4 minutes, stirring often. (WARNING! This will make your eyes water and your nose burn--take precautions as necessary!)
  6. Add the minced garlic and sauté for about one minute, stirring often.
  7. Add the tomato paste and stir. You will now have a paste.
  8. Deglaze with the barleywine and stir.
  9. Add the vinegar, honey, brown sugar and spices.
  10. Lower heat to medium-low. Simmer for about 15 minutes.
  11. Take the pork tenderloins and trim as necessary.
  12. Season generously with salt and pepper.
  13. Place in a crockpot, turn up heat to High.
  14. 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.
  15. Shred the pork using a couple of forks or whichever utensils get the job done. Shred to desired sizes.
  16. Pour the rest of the Barleywine sauce over the top. Stir. Cook for about 15-20 minutes more.
  17. Assemble sandwiches by placing a spoonful of the pork on a bun then topping it off with a spoonful of cole slaw.
Recipe by Honest Cooking at