Pale Ale + Mango Pulled Pork Sandwiches for Summer

Full Disclosure: The pulled pork is only 7 ingredients - this sandwich is loaded with way more than that though - hello, avocado, slaw, pickled onions, and Sriracha mayo!

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I could so easily go pescatarian if it wasn’t for pork. I won’t get into the political (and emotional) sides of all this, mostly because I’m definitely a hypocrite, but yeah, I freaking love pork. From bacon (don’t even get me started) to pancetta to porchetta to prosciutto to ham to pork butt to pork shoulder to pork loin, I pretttty much love it all. (felt a little Forrest Gump-y right there)

I also love that pulled pork can be found in so many different worldly cuisines - like the BBQ version in ‘Merica; carnitas in Mexico; Mojo pork; in Cuba, and various types of ginger soy slow-cooked, fall-apart versions in most Asian countries, “pulled pork” - regardless of its official name, is kinda loved by all meat-eaters in the world (and if you do eat meat and don’t love pork, then just stop reading, will ya?)

But enough on that food cultural ahem, “lesson.” How about this 5-ingredient Pale Ale + Mango Pulled Pork I conjured up for sandwiches last weekend? Crock-pot made (that damn thing, I rarely remember I have it), this pulled pork sandwich was dreamed up out of the ingredients in my fridge on a whim, after I spontaneously bought pork shoulder to slow cook and neglected to buy anything to slow cook it with.

And so it was - a couple of mangos and some Monkish IPAs in the fridge, I had a plan. Combine those 2 things with a 2 lb pork shoulder butt with some fresh garlic, chopped sweet onion, Sririacha, soy sauce, and salt…..and boom - that shit was fork tender and flavorful AF in 6 hours of slow cooking.

Topped on a toasted Brioche bun with a easy peasy homemade cabbage slaw, some Sriracha Mayo, and pickled onions, this is the kinda pulled pork sandwich you get from food festivals and rave about later… (okay, I might be tooting my own horn and it’s possible I’m being dramatic too). But seriously, it’s like really good.

7 Ingredient Pale Ale + Mango Pulled Pork Sandwiches

Ingredients:

2 lb pork shoulder but, trimmed

2 cups fresh mango, chopped

¾ cup sweet onion, roughly chopped

1 IPA or pale ale

3 teaspoons Sriracha (or any chili paste)

3 teaspoons soy sauce

3 cloves garlic, chopped

3 tablespoons grapeseed or avocado oil

Salt and pepper

4 Brioche buns

1 large avocado, pitted and sliced

Super simple slaw (recipe below)

Quick Pickled Onions (recipe below)

Sriracha Mayo (recipe below)
 

For the super simple slaw:

2 cups Purple and/or green cabbage, shredded in a food processor

1/2 cup Apple Cider Vinegar

4 tablespoons Mayo

2 teaspoons poppy seeds

1 teaspoon sugar

½ teaspoon celery salt

For the Sriracha Mayo, mix 3 tablespoons mayo and 1-2 teaspoons Sriracha

For the pickled onions, thinly slice 1 red onion and place in a medium to large sized glass or ceramic bowl. Bring ½ cup white vinegar, 3/4  cup water, and 2 teaspoons sugar to a rapid boil. Pour over onions and cover. Place in fridge for 1-2 hours.

Directions:

Pat pork dry and liberally season with salt and pepper on all sides. Liberally season with salt and pepper. In a large pan, heat oil over a medium-high flame. When sizzling, add pork and sear on all sides. Remove pork from pan and add the onions and cook for 2-3 minutes until softened. Add garlic and cook for 1 more minute.

Add pork, onions, chopped mango, garlic, soy sauce, Sriracha, and beer to slow-cooker on low for 6-8 hours or until pork falls apart. Add water or stock at any point if pork appears to be cooking out of liquid (mine never did - but all slow cookers are different).

Prepare slaw - mix shredded cabbage and slaw ingredients together in a medium sized bowl. Let sit for 15-20 minutes.

Toast buns in a pan over flame or in the oven for 3-5 minutes at 350 degrees. When toasted, top with Sriracha mayo, avocado, thoroughly drained pulled pork, slaw, and pickled onions. Enjoy!