Pulled Pork Slow-Cooked in Don de Dieu Beer

Ingredients

• 1 boneless pork butt roast, about 825 g
• Olive oil
• 1 red onion, sliced
• 3 garlic cloves, finely chopped
• 341 ml Don de Dieu beer from Unibroue (or any strong blonde ale)
• 3 Italian tomatoes, diced
• ½ cup ketchup
• ¼ cup balsamic vinegar
• ¼ cup maple syrup
• 3 tsp. Worcestershire sauce
• 1 tbsp. soy sauce
• 1 tbsp. molasses
• ½ tsp. Sriracha
• 1 tsp. dry mustard
• ½ tsp. Herbes de Provence
• Salt and fresh ground pepper
• 6 Kaiser buns
• 1 package coloured coleslaw, fresh, no dressing
• 4 slices Monterey Jack cheese
• Smoked BBQ sauce

Preparation

1. Bring a large enamelled cast iron casserole to medium heat, add a good drizzle of olive oil and brown your roast for roughly 5 minutes on each side. Add salt and pepper generously. Remove from the casserole and set aside.
2. Add the sliced onion and garlic to another drizzle of olive oil and mix. Cook for 2-3 minutes, stirring regularly. Deglaze with beer, being careful to scrape the entire bottom to release all of the flavour. Let it simmer for 5 minutes.
3. Add the other ingredients and the roast, mixing everything together. Cover the casserole and simmer over low heat for 4 hours, basting every now and then. Remove the meat and let it cool for 15 minutes before separating everything with forks. Remove the excess fat as you go along.
4. While the meat cools down, use a hand blender or other suitable appliance to turn the cooking juices in the casserole into sauce. Bring the sauce to a boil, lower the heat and let it reduce by half (about 15-20 minutes), or until the sauce thickens enough to stick to the wooden spoon. Add in the pulled pork and mix together.
5. Cut the Kaiser buns. Add a little smoked BBQ sauce to the top half. Put a slice of cheese on the bottom half and fill with a generous portion of pulled pork. Garnish with coleslaw and savour immediately.