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!
By: Liz Melby, Harpoon Helper Published:
April is a wonderful time in Boston, and here at the brewery we have always eagerly anticipated the many great things going on in the city this time of year. But as we approach the anniversary of the Boston Marathon tragedy, we move into April with heavy hearts as the events of last year remain very fresh in our minds. While so much has changed for us this past year, much also remains the same. We love this city, our hometown. We love the Boston Marathon. We will forever toast this wonderful event, a true symbol of courage and resolve. We’ll cheer on the runners who have been training for months throughout this unrelenting winter, and we’ll toast their loved ones who have supported them all along. We’ll proudly rally behind our colleagues, Jessie Cox and Jon Schwartz, who will be running 26.2 this year. Most importantly, we’ll do our part to honor the victims of last year’s tragedy.
On April 15th we will host a Brewed for Boston Night at our beer hall in Boston to raise funds for The Stepping Strong Fund. And on Marathon Monday, Harpoon Helps will make a $1 donation to the Stepping Strong Fund for every Harpoon IPA purchased at participating bars and restaurants along the Boston Marathon route. This fund holds special significance for us, as Gillian Reny and her family have been close friends with Harpoon’s co-founder Rich Doyle and his family for many years.
Our hearts and minds are and always will be with the city of Boston, especially this time of year. Here’s to our hometown.