Pairing: Jackelope Brewing, Rompo – Red Rye Ale

Pork Barbacoa

4 lbs. pork shoulder (typically called butt)
1 large white or yellow onion sliced
2 12 oz. cans Dr. Pepper
1/4 c. brown sugar
T Tablespoon Garlic (granulated or powder)
1/4 c. water
1 Small Can Chipotle Peppers

In heavy duty roasting pan lined with foil add Dr. Pepper, brown sugar, garlic, water and 2 chipotles – with a fork mix well breaking up the peppers. Add sliced onions in an even layer. Place pork on top. Cover tightly with foil. Cook in a 375 degree oven for 5 hours – do not open. When timer goes off remove foil and check thoroughly for tenderness and if it is “fork” tender it is done! If not, re-cover and cook for another hour. Strain the braising liquid, into a bowl, cover and put in fridge overnight – remove the fat cap the next day. Reserve the cooked onions– if your pork had bones, make sure to remove and throw them away. The reserved liquids and onions will be used for the basis of the sauce.
Shred meat with 2 forks when cooled enough to work with easily. Put in airtight container for storage in the fridge till ready to use.

Barbacoa Sauce

Reserved braising liquid, fat removed
Reserved cooked onions
Reserved Chipotles
2 12 oz Cans Dr. Pepper
Sweet Baby Ray’s Barbecue Sauce

In a large saucepan add Dr. Pepper, braising liquid, onions, and chipotles and over medium high heat cook until reduced by half. Remove from heat and using an immersion blender blend till smooth. Add approximately 2 cups barbecue sauce and put back on the heat cooking till sauce reaches a simmer. Add shredded pork to the sauce until meat is coated. Put in oven safe pan, cover with foil and hold in 350 degree oven until plating

BBQ Brisket

Reserved slices of brisket
Bill’s Dry Rub

Using reserved sliced brisket from the first course, sprinkle with a bit of the dry rub, put in aluminum foil and set in 350 degree oven 20 minutes before plating.

Supper Pickles

1 large seedless cucumber
1 large shallot
1 ½ Cups Cider Vinegar
1 to 1 ½ Tablespoon Sugar
1 Teaspoon Kosher Salt
½ Teaspoon Ground Black Pepper
Airtight Container

In airtight container add cider vinegar, sugar, salt and pepper – mix well. Using a mandolin, slice the cucumber and shallot thinly and put in container. Cover and refrigerate 2-4 hours before using – shake every hour.

Chipotle Crema

1 Container Crema
1 Chipotle (canned is best, fork smashed)

Mix the smashed chipotle and crema together – store in airtight container, keep in refrigerator.

Grandma’s Slaw

1 Small Head Cabbage
1 to 1 ½ Cups Hellman’s Mayo
¼ Cup Cider Vinegar
1 Tablespoon Sugar
1 Teaspoon Kosher Salt
½ Teaspoon Ground Black Pepper

You can shred or thinly slice the cabbage and set aside. In a large mixing bowl whisk the mayo, vinegar, sugar, salt and pepper together and taste for balance of vinegar and salt and pepper and adjust as preferred. The mixture should be medium thickness so add more mayo as needed. Add the cabbage and blend all together. Cover and refrigerate for at least 2 hours, stir every hour.

Slow n Low Baked Beans

1 Pound Dried Navy Beans
1 Small Yellow Onion – cut into quarters
1 Large Carrot – cut into 4 pieces
1 Teaspoon Garlic – granulated or powder
Kosher Salt
½ Teaspoon Ground Black Pepper
2 Bay Leaves
½ Bunch Fresh Thyme – whole sprigs
1 Small yellow Onion – chopped
¼ Cup Molasses
¼ Cup Whiskey (if you wouldn’t drink it, don’t use it)
2 Tablespoons Spicy Brown Mustard
¼ Cup Dark Brown Sugar
6 Slices Benton’s Hickory Smoked Bacon cut into large chunks

The night before – in large mixing bowl add dried Navy beans that have been rinsed well and debris removed. Add Kosher salt and cover with cold tap water. Stir then let soak for 3-4 hours – drain and then cover with fresh water and salt. Cover and let sit overnight. Next day – drain, rinse well, drain again. Put beans, chopped onion and carrot, and bay leaf and thyme in a large soup pot. Top with water and 1 teaspoon of Kosher salt. Bring to a boil for 7 minutes, reduce to simmer (add water as needed during the cooking process to keep beans covered) for another 40-45 minutes. Remove onion, carrot, bay leaves and thyme sprigs. Reserve the cooking liquid draining into a separate container and set beans aside.

Over medium high heat in an oven safe pot add bacon rendering fat but not cooking till crisp. Add chopped onion and sauté until translucent. Add beans, 1 ½ cups of the reserved cooking liquid, molasses, mustard, brown sugar, whiskey, and pepper. Stir well and cook for 5 minutes to allow sugar to dissolve. Add enough of the remaining cooking liquid to just cover the beans, simmer 5 minutes.

Preheat oven to 325 degrees – move the pot to the oven, uncovered, and bake for 1 hour – check beans and add more cooking liquid (switch to hot water if you run out) just to keep the beans covered so they don’t dry out. Repeat this process 3 more times (1 hour each) stirring each time gently. The beans will continue to thicken and darken throughout the baking process. Remove the beans from the oven and taste test for seasoning, whether the beans are tender and adjust the sauce thickness to your preference. If you are satisfied, no further cooking is needed, cover the pot and set aside till service.

Plate the sandwich and add sides:
You will need to purchase your favorite buns – ones that can stand up to the size needed to hold this meal!
We added crunch to our sandwich using slightly crushed Extreme Dill Pickle Doritos – but you can use whatever style chips you like.

Put the bottom of the bun on the plate – using tongs add about ¼ – ½ cup of pork Barbacoa, add 3 slices of BBQ Brisket, add crema, crushed chips and top with supper pickles and top bun.

A generous serving of slaw and beans finishes this meal – keep some cider vinegar on the table for those that want to add some to anything on their plate. Grab the sandwich with both hands and dig in!