I was thinking of ideas for dinner and was trying to think of a way to kick up a grilled cheese and came up with this idea while thinking about my trip to Green Bay over the summer. Beer Cheese was on almost every burger I had while I was there, and it was a flavor I loved. I decided to pair it with a simple spicy pulled pork recipe I have been working on for a few weeks. If it wasn't so good in so many things I think the wife and kids would have run away screaming.
The mix of the spice from the pulled pork and the tangy smoothness of the beer cheese worked even better than I hoped. I grilled it up on "Good Seed" bread from Dave's Killer Brea here in Portland, and it was the perfect seedy crunch to finish off the sandwich.
Shredded Pork Butt
A great, easy slow cooker recipe to make pork to use in many different recipes. We used it in burritos the first night, but have many more plans for it.
ACTIVE TIME10 Minutes
TOTAL TIME6 hours, 10 minutes
CATEGORIESpork, dinner, lunch
- 4 to 6 lb Pork Butt Roast
- 1 can (15oz) Diced Tomatoes
- 2 tbsp Garlic Powder
- 2 tbsp Onion Powder
- 1 tbsp Chili Powder
- 8 to 10 Pickled Banana Peppers
- Place pork in slow cooker
- Place peppers on top of roast
- Mix remaining ingredients together in a bowl and then pour over the top of the roast
- Cook on low for 6-8 hours
- Shred and mix until tomatoes and pork is evenly distributed, serve as desired
Beer Cheese Spread
YIELDabout 1-1/2 cups
- 2 cups finely shredded cheddar cheese
- 1/4 cup beer
- 3 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon garlic powder
- Let the cheddar cheese stand at room temperature for 30 minutes.
- In a medium bowl combine cheese, beer, tomato paste, Worcestershire sauce, and garlic powder. Beat with an electric mixer on medium speed until combined. Cover and chill for 2 to 24 hours.