By: Merrill Maloney, Harpoon Helper Published:
Happy National Volunteer Week! We appreciate your volunteer efforts throughout the entire year, but from April 6th – 12th we are celebrating National Volunteer Week by raising our glass to all of you who have volunteered with our charitable arm, Harpoon Helps. Between all of the events we produced in 2013, our customers who volunteer with us, who we call Harpoon Helpers, contributed over 6,000 volunteer hours! Harpoon Helps contributed over $900,000 in 2013 to various charities, and we simply couldn't do it without you. THANK YOU for donating blood at our blood drives, decorating a homeless shelter for the holidays, sorting food at your local food bank, doing a beach clean-up… for ALL of your efforts in giving back to your community.
Want to get in on the fun? We are looking for volunteers for two upcoming events: The Harpoon 5-Miler to benefit The Angel Fund and ALS research and the Harpoon Point to Point presenting by National Life Group to benefit The Vermont Foodbank. The 5-Miler has openings at bag check, water stop, in food prep and along the course as a marshal. For the Point to Point, consider riding and fundraising for the food bank! Not a cyclist? We are still looking for help at various stops along the course. To learn more about Harpoon Helps and see our upcoming event schedule, head to www.harpoonhelps.com, and remember that every volunteer opportunity ends with a beer!
From all of us here at the brewery, cheers to our Harpoon Helpers! Thanks again for your continued support of Harpoon Helps.
By: Jordan McMillan, Digital Marketing Published:
Last week I took a trip down to Austin, Texas and had some finger lickin’ good Texas BBQ. Brisket and turkey smothered in BBQ sauce with a side of slaw and baked beans. Does it get any better? Now that I’m back in New England, I decided to whip up my own BBQ with my favorite Harpoon beer, Rich & Dan’s Rye IPA.
Originally, I thought the spicy bitterness from the rye malt and hops would bring out the flavors in the pork. Instead, the pork brought out the malty sweetness in the beer. The final product is tender and juicy with just the right amount of sweetness.
Slow Cooker Rye IPA Pulled Pork
- 1 medium yellow onion, thinly sliced
- 4 medium garlic cloves, thinly sliced
- 1 cup Harpoon Rich & Dan’s Rye IPA
- 1 tbsp. packed dark brown sugar
- 1 tbsp. chili powder
- 1 tbsp. kosher salt, plus more as needed
- 1/2 tsp. ground cumin
- 1/2 tsp.ground cinnamon
- 1/4 tsp. paprika
- 1 (3-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt)
- 2 cups barbecue sauce
- Place the onions and garlic in an even layer in the slow cooker and pour in Rich & Dan’s Rye IPA.
- Combine the sugar, chili powder, measured salt, cumin, cinnamon and paprika in a small bowl.
- Rinse then pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic.
- Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
- Turn off the slow cooker and remove the pork to a cutting board.
- Pour the onion mixture from the slow cooker through a strainer and return the solids to the slow cooker. Set the strained liquid aside. (If the pork has a bone, remove and discard it.)
- Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat.
- Return the shredded meat to the slow cooker, add the barbecue sauce and mix to combine. Taste and season with salt as needed.
- Serve pulled pork on slider buns.
- Crack open a Rich & Dan’s’ Rye IPA and enjoy!