How to Beer-Braise Pork Sliders The Right Way

When it comes to cooking with beer - the more the better! And this recipe from 47Hops and Sound Brewery is a serious game changer...

Beer-brined & braised pulled pork sliders with a beer-mole sauce? Sign us up!

In our recent  'Beer Geeks' episode at 47Hops & Sound Brewery, Michael Ferguson hits the kitchen to help make a dish that's packed with layer upon layer of beer-infused deliciousness. 

Get inspired & start cooking with this latest 'Beer Geeks' approved recipe: pulled pork sliders braised & brined with Sound Brewery's Poundage Porter - topped with a delicious beer-infused mole - can you say YUM? 

Pulled Pork Sliders With Mole Sauce

Slow Cooked Pulled Pork with Beer

Brine Ingredients

  • 1 bottle of Sound Brewery's Poundage Porter
  • 4 lbs of Pork Shoulder
  • 5 cloves of garlic
  • 1 ramekin of Kosher Salt
  • 1 ramekin of brown sugar
  • 3 Bay Leafs
  • Braising Ingredients

    • 2 Adobo Chiles from a can
    • 3 Garlic Cloves
    • Juice from 1 lime & 1 orange
    • 1 cup of Sound Brewery's Poundage Porter
    • ¼ sliced onions (to place on top of pork)
    • Mole Ingredients

      • 5 dried pasilla or ancho chiles, stemmed and seeded
      • 2 6-inch corn tortillas, or handful regular tortilla chips
      • 2 TBSP of olive oil
      • medium onions, chopped
      • 1 TBSP kosher salt
      • 2 garlic cloves, minced
      • 2 TBSP of smooth peanut butter
      • 1 TSP dried oregano
      • 1 3/4 of chicken stock & beer
      • 1 3.1-ounce disk Mexican chocolate, chopped, such as Ibarra
      • Freshly Ground Black Pepper


  1. Mix Brine ingredients together and brine the pork shoulder in the mixture overnight in the refrigerator.
  2. Take pork out of brine, pat dry and bring to room temperature about 30 minutes, then ready to put on the smoker. Bring smoker to 250 degrees, put pork on for about 2 hours just to get smoke on the pork, occasionally spritzing with beer.
  3. While the pork shoulder smokes - blend the braising ingredients. Once pork is smoked pour the braising ingredients over pork in pan, add ¼ sliced onion, cover with aluminum foil, poke a couple holes, and put in the oven for 4 hours.
  4. While the pork shoulder cooks in the oven, start to make the Mole. First, reconstitute the dried chiles by soaking them in 1 1/2 cups hot water for 15 minutes. Then drain and set aside.
  5. Toast the corn tortillas in a dry skillet until dry, crisp and golden. Tear into pieces and set aside.
  6. In the same skillet, heat the oil over medium heat. Add the onions, season with a little salt and saute until translucent, about 3 minutes. Then add the garlic and cook 2 minutes more. Transfer the onion and garlic mixture to a blender with the chiles, tortillas, peanut butter and oregano. Pour the chicken stock over and blend until very smooth. Then transfer the sauce to a medium saute pan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer 20 minutes. Stir in the chocolate. Season the mole with salt and pepper. Reserve 1 cup of mole for garnishing the enchiladas, the rest will be used for dipping the tortillas.
  7. Pull out the pork, shred it up, and mix it with the mole sauce, add them to small sliders.
  8. Enjoy with a side of your favorite Sound Brewery beer - cheers!

Tasting Notes About The Beer in This Recipe

poundage porter beer

Poundage Porter Brown Porter

  • Smooth creamy tan head tops a beautiful dark ruby/brown beer. Aroma of chocolate, coffee, and plums, with toasted grains. Balanced with bitterness from noble hops and roasted grains. 5.5% ABV 36 IBU. And it's also a 2012 World Beer Cup Silver Medal Winner & 2011 NABA Bronze Medal Winner. Visit Sound Brewery's website to learn more about their beers.

The views and opinions expressed herein are those of the author's alone and do not necessarily reflect the views of Ora Media, LLC, its affiliates, or its employees.

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