Pulled Pork Sandwich Beer Pairing

I was recently asked by a customer "What beer can I pair with a pulled pork sandwich?".
Good question I answered.  I'm no beer aficionado, but I do like beer quite a bit, I work here at Firefly, where we have a great range of beers, and I also like pulled pork, so I think this is something I should know.  Thus began this very blog post.

Pulled pork is very savoury, usually with some sweet onions and garlic, and maybe a sauce?  You could have any number of sauces with your Pulled Pork sandwich, bbq, tomato, spicy, the list goes on, and all of these different sauces will change the flavour just a bit.  So what goes well with Pork and any of these sauces??

Pale Ale is the answer I've come up with.  An American style would be best because it is less malty and more hoppy than the English style, however, in saying that, an English Pale Ale would also pair well if you had some spice in the sauce you used with your pork.

Some excellent examples of Pale Ales you might like to try from our Beer Cooler are:
Howe Sounds Garibaldi Honey Pale Ale - Howe Sound, BC - This is a thirst-quenching beer, it goes well with spicier foods, so if you're using that spicy hot tomato sauce with your pulled pork sandwich this is a great accompaniment.
Sierra Nevada Pale Ale – Chico, California - a traditional style American Pale Ale that uses whole cone Cascadian hops. This beer is piney and citrusy with aromas of grapefruit, a great addition to any sauce/ style of pulled pork sandwich.
Spinnakers Original Pale Ale - Victoria, BC - This is lightly hopped, straw coloured, effervescent pale ale. It has a delicate hop aroma and a balanced, slightly sweet finish - again making it perfect with all pulled pork options.

Not a beer fan?  That's okay, wines pair well too.  Almost all reds will go well with a Pulled Pork Sandwich; however, medium bodied wines work best.  Try a bottle of Kettle Valley 2008 Merlot from the Naramatta belt of the Okanagan Valley or Cotes du Rhone Villages - Arc du Rhone 2010 blend of Grenache Noir and Syrah.
A rose is actually a fantastic match with Pulled Pork as it will refresh the palate; try De Vine Gamay Rose 2011, crisp with a snappy finish, from Saanichton BC.

Excited about your new found knowledge?  Hungry for a pulled pork sandwich?  I know I am.
Here is a recipe care of The Re-Up BBQ, Vancouver BC http://www.reupbbq.com

1 pork shoulder (8-10 pounds, bone in)
1/4 cup yellow mustard
1/2 cup Re-Up Spice Rub #1

1 carrot
1/2 a green cabbage
1/2 a red cabbage
1/2 cup mayo
1/4 cup yellow mustard
1/4 cup apple cider vinegar
1 cup yogurt
3 tablespoons Re-Up Spice Rub #1

4 cups peach and pear juice
1/4 cup maple syrup
1/4 cup bourbon

1 cup apple cider vinegar
4 cups Re-Up BBQ Sauce #1
1 cup Re-Up Spice Rub #1

12 Portuguese buns

Cover the pork shoulder with 1/4 cup mustard and then sprinkle half a cup of spice rub. Cover and let sit in the fridge for at least 8 hours.

Smoke the shoulder over the wood of your choice (at the Re-Up we use pecan chunks) at 250 degrees Fahrenheit until it reaches an internal temperature of 185 degrees Fahrenheit (about 8-10 hours on a charcoal smoker). Wrap in tinfoil and rest for an hour inside of a cooler or any other insulated container.

While the pork is smoking/resting, peel and grate the carrot, thinly slice the cabbage, and mix together in a bowl to make a coleslaw.
Mix together the mayo, 1/4 cup mustard, 1/4 cup apple cider vinegar, yogurt and 3 tablespoons of spice rub and set aside. Don't dress the coleslaw with this mixture until your pork is ready.

Mix the peach pear juice, the maple syrup and the bourbon. Set aside 3/4 of a cup (and save the rest for drinking over ice).

Unwrap and shred the pork shoulder, discarding all fat deposits, gristle and bone.

Add 1 cup apple cider vinegar, the BBQ sauce, the bourbon mixture and the final 1 cup of spice rub. Mix well.

Put a heap of pulled pork inside a Portuguese bun, top with coleslaw and enjoy!

Yield: 12 servings

Mar 18, 2013 at 9:27 PM

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Bright days require rosé-coloured glasses

We agree with Jurgen Gothe's sentiment in his recent article in the Georgia Straight, "Pink's in forecast for spring," however we have to correct him about a few of the wines' availablity ... winery only? We don't think so...

We'd love to invite you in to find some of those pink wines on our shelves! 8th Generation Confidence Frizzante Rosé 2011 has been in our shop for a while, but the quantities won't last much longer. JoieFarm Rosé 2011 is here in both 750ml and larger formats. We proudly carry the entire Clos du Soleil range, including the delicious new Rose 2011. 

You can also make your purchases online now, too.

Enjoy the sun and we hope to see you soon!

May 7, 2012 at 8:02 PM

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M.Chapoutier 2010 Tavel

The beautiful colour was enough to sell me on this wine. But when I tasted it I was further sold on the lovely, fresh strawberry and citrus flavours. This rosé is no white zin – it is totally dry and even has a spiced character. It’s a great pair with duck, turkey, salads, or spice-rubbed lobster tails. And glasses of Tavel add a perfect touch of class to the table.

May 1, 2012 at 10:32 PM

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Comments (5)

Glenmorangie Nectar D’Or

I have a sweet tooth and this scotch really does it for me. It is extra matured in Sauternes casks. If you’re not familiar with Sauternes, it’s the most delicious dessert wine from Bordeaux, France (and it’s kinda famous – you should try some too). I like to drink this with one ice cube and some very good conversation.

May 1, 2012 at 10:27 PM

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Sandy’s Pick: Barrandica Vineyards' 2007 Cab Sauv/Merlot/Malbec - Mendoza, Argentina

Dare to impress at your next BBQ with this stunner from Argentina. If steaks are on the menu, you can’t miss with this spicy, peppery, smoky, leathery wine bursting with black cherry and cassis fruit. Sauté some mushrooms in butter, crack plenty of black pepper on the beef and you’ll be in heaven. The tannins are smooth enough that you could enjoy this one on its own while you stand on the patio flipping the steaks on the grill.

Jul 30, 2011 at 12:00 PM

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Sheila’s Pick: Wente's 2008 Chardonnay - Monterey, California

Wente Vineyards, established in 1883, was the original producer of California Chardonnay. If it tasted this amazing when it was first produced, it is no wonder they continued to make such fine juice. This rich, fairly full-bodied and smooth-drinking wine bursts of tropical fruit flavours, ripe apples, butterscotch, vanilla and more with every sip. It’s a golden reward waiting for the right occasion – time to create one! It would pair well with creamy mushroom risotto, crab legs with butter, or aged Gouda.

Jul 23, 2011 at 2:49 PM

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Mike’s Pick: Portada's 2006 Vinho Regional - Lisboa, Portugal

BBQ season was made for wines like this. It’s medium-bodied with great berry-fruit flavours in addition to a rustic, earthy edge and a touch of spice. It’s got enough tannin to compliment any protein and enough acidity to wash down any fat. Lamb burgers would be a killer pairing. Get that grill fired up and pop open the Portada!
 

Jul 16, 2011 at 3:15 PM

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Sandy’s Pick: Orofino's 2010 Riesling - Similkameen Valley, BC

This refreshing wine is waiting to refresh your summer palate. Peaches, apricots, green apple, pink grapefruit, lime and a hint of white flowers will greet and entice your palate. It’s got a perfect balance of sweet fruit flavours and mouth-watering acidity that shows when Riesling is expressed at its best. Try it with light summer fare: salads, fish, local spot prawns. Try mixing some grapefruit or citrus dressing into your recipe to bring out those notes in the wine.

Jul 9, 2011 at 3:21 PM

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Sheila’s Pick: Fatica Contadina's 2004 Aglianico Taurasi DOCG - Italy

If you’re looking for a dark, mysterious, late-night Italian affair, look no further: this is it. Taurasi is rich, powerful, and complex, with fantastic longevity. Flavours of Bing cherries, ripe black plums, leather, earth, spice and something dark … is it tar? Pepper? Licorice? Or the taste of sheer intrigue? Think about that while you sip this wine long after the sun goes down and nibble hard, aged cheese such as Piave. You’re guaranteed to go to bed satisfied.

Jul 3, 2011 at 3:26 PM

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Sheila’s Pick: Miguel Torres, Manso de Valasco's 2006 Cabernet Sauvignon - Curico Valley, Chile

The vines on which these grapes were grown are over 100 years old – meaning that they produce limited yields and grapes of great intensity. They are hand-picked and the wine is aged for 18 months in 70% new French oak.

Deep in colour, with incredible concentration of black current and mint flavours, this smooth wine is typical of Cab Sauv and very well made. Miguel Torres described the nose as “Pacific scent” at this year’s Vancouver Playhouse International Wine Festival.

It’s delicious now, but worthy of a place in your cellar.

ion>, located in northwest Spain. It’s goes great with seafood.

May 25, 2011 at 3:35 PM

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