Tiny IPA-Glazed Pulled Pork Sliders
Get your IPA Day shenanigans started with some savory shareables. Whether you’re cooking with a beer or cooking with beer, you’ll definitely need an IPA in hand so let’s start there. These Tiny IPA-Glazed Pulled Pork Sliders are gonna go quick so make sure to get your paws on one before they’re all gone!
It looks like this recipe is measured pinch by pinch. As we know, not all pinches are the same, so we had to beef up these measurements from tiny to not-so-tiny! Roll up your sleeves and get cookin’.
Not-So-Tiny IPA Pulled Pork Sliders
- 3lbs Boneless Pork Shoulder
- 1 tbsp. Paprika Powder
- 1 tbsp. Garlic Powder
- 1 tsp. Chili Powder
- 2 tsp. Salt
- 2 tsp. Pepper
- 1½ tbsp. Olive Oil
- 12oz can Lagunitas IPA (plus whatever you need while you’re cookin’)
- ½ cup Beef Broth
- ½ cup Butter, melted
- Sprig of Thyme
- A little Rosemary
- 2 tbsp. Brown Sugar
- Your fave BBQ sauce
- 24-count King’s Hawaiian Sweet Rolls
- Caramelized onions (recipe below…)
- Grab a medium bowl and whisky-whisk together the garlic powder, onion powder, chili powder, salt, and pepper. Add in the olive oil last.
- Evenly season that pork with the seasoning mixture and rubby-rub-rub it all over.
- Put a small amount of water in a roasting pan, and heat over medium-high heat. Add your seasoned pork shoulder to the pan until brown all over then place.
- Preheat oven to 225 degrees F.
- Pour ½ cup of Lagunitas IPA (might as well have a sip while you’re at it) and ½ cup of beef broth over the pork (and make sure to lift the pork so some juice gets on the bottom).
- Cover that ish in foil and roast for 3 hours.
- Remove the foil and continue roasting until the pork has reached an internal temperature of 190 degrees F for another 2 hours (or until the pork is tendy-tender and falling apart).
- Remove the pork from the oven and place it on a large serving platter. Throw a tiny little foil tent over the pork and allow it to sit for 20-30 minutes before just absolutely shredding it.
- Mix 1 cup of Lagunitas IPA (maybe time for another sip, too…), a stick of butter, brown sugar, thyme, and rosemary in a small pot over medium heat, and bring to a boil.
- Once boiling, lower the heat and simmer for 15 mins stirring the glaze until the liquid has reduced and thicc-ened.
- Cut them rolls in half lengthwise (or hot dog-style, if you will) using a serrated knife. Place the bottom half in a 9×13 baking pan.
- Coat the rolls in the pan with that IPA glaze.
Caramelized Onions Schtuff:
- 2 yellow onions, julienned
- ½ tbsp. Fresh thyme, chopped
- 1 tbsp Italian parsley, chopped
- Salt and pepper to taste
- Put a small amount of oil in a pan, and heat over medium-high heat. You want the pan to be hot enough that the sugar in the onions begins to caramelize into fragrant, golden goodness when you add them.
- When the oil JUST starts to smoke, add onions, and turn the heat down to medium. Don’t stir the onions until the edges start to brown (Seriously… don’t! Patience…. Take a sip or two of IPA). When that starts to happen, stir the onions, making sure to scrape any brown bits that stick to the pan. (Remember you want the onions to caramelize, not burn.)
- Adjust heat as needed, stirring occasionally to keep onions from burning, until the onions turn a gorgeous golden-brown color.
- When caramelized to your liking, remove from heat and season, folding in thyme and parsley.
Next get to shreddin’ the pork!
It should be cool enough so go ahead grab a couple of forks and go to town. Pull the pork into long shreds.
Toss the pork with any residual pan juices and add salt to taste. Preheat the oven to 350 degrees F.
Now, back to your roll pan! Place your pulled pork on top, and spread over the rolls evenly.
Add some of your favorite barbecue sauce over the top of the meat, then top off with your caramelized onions then cover with the top half of the rolls.
Use a pastry brush to brushy-brush-brush the rest of that IPA glaze all over the tops of those buns.
Place your pan into the oven for 10 minutes. Let sit for a minute, then use a serrated knife to slice into individual sliders.
Serve immediately. Best enjoyed in your mouth, paired with one of Lagunitas’ deliciously hoppy IPAs!