Carolina Pulled Pork Sandwich

Since we opened our kitchen back in 2010, Twisted Pine Brewing has constantly been coming up with ways to incorporate beer into our delicious food selections. Today, we're sharing our latest, and quite possibly our tastiest, recipe - the Carolina Pulled Pork Sandwich.


Yes, there are a lot of ingredients, and yes, it does take a long time to make - but once done, your friends and loved ones will thank you and will forever be in your debt. Or at least until they make their own killer pulled pork sandwich.

This recipe also uses a unique ingredient, our Agaveras IPA - an agave infused India Pale Ale - available only at our brewery in Boulder. It's on the lower end of the spectrum as far as bitterness is concerned for an IPA, but it has a dank, earthy, resinous flavor thanks to the addition of agave. If you plan on substituting this beer with another IPA, be sure it's not too outrageously bitter.

Carolina Pulled Pork Sandwich

10 Servings, 8-10 hours

If you plan on using a slow cooker for the pork, set it on low for 8-10 hours and use about half the beer so that it only goes halfway up the meat.


Pulled Pork

  • 7 lb boneless pork shoulder

  • ½ cup yellow onion - roughly chopped

  • ½ cup fresh jalapeno - roughly chopped

  • 1 tbsp ground black pepper

  • 1 tbsp kosher salt

  • 22 oz Agaveras by Twisted Pine Brewing Co.

  • 10 hamburger buns - split


  • 1 cup white cabbage - thinly sliced

  • 1 cup carrot - grated or julienned

  • 1 tbsp mayonnaise

  • 1 tbsp apple cider vinegar

  • 1 tsp ground black pepper

  • 1 tsp kosher salt

Carolina BBQ Sauce

  • 1 tbsp ketchup

  • 2 cups apple cider vinegar

  • ½ tsp cayenne pepper

  • 1 tsp crushed red pepper

  • 2 tbsp dark brown sugar

  • 1 tsp ground black pepper

  • 1 tsp kosher salt

Crispy Onion Straws

  • 2 cups vegetable oil - for frying

  • ½ yellow onion - sliced into ¼ inch straws

  • 2 cups heavy cream

  • 1 cup flour

  • 1 tbsp chili powder

  • 1 tbsp garlic powder

  • 1 tbsp cayenne pepper

  • kosher salt



Cook the Pork

Preheat the oven to 225°F

Using a sharp knife, score the fat (but not the meat) on the pork shoulder in a diamond pattern. In a large Dutch oven add the pork, yellow onion, fresh jalapeno, salt, and pepper. Add enough beer to barely cover the pork. Cover the Dutch oven with a tight fitting lid or aluminum foil and place it on the center rack of the oven. Braise the pork for 8-10 hours or until the meat is extremely tender and falling apart. Transfer pork to a large bowl or cutting board and let cool. Once cool enough to touch, use your hands or two forks to shred the meat.

Make the Coleslaw

While the pork cooks, put the cabbage, carrots, mayonnaise, apple cider vinegar, salt, and pepper in a large bowl. Mix thoroughly. Cover and put in the refrigerator for a minimum of 1 hour or up to 3 days.

Make the BBQ sauce

While the pork cooks, put the ketchup, apple cider vinegar, cayenne pepper, crushed red pepper, brown sugar, salt, and pepper in a medium saucepan. Bring to boil then reduce to simmer. Stir until the sugar and salt is completely dissolved. Remove from heat and cool to room temperature. Store in an airtight container for up to 3 days.

Fry the Onion Straws

Fry the onion straws right before serving. Heat the vegetable oil in a large pot until it reaches 350°F. Put the heavy cream in a medium bowl. In separate bowl add the flour, chili powder, garlic powder, and cayenne. Mix thoroughly. Put the sliced onions in the bowl of heavy cream (let the excess drip off), then in the flour-spice blend mixture (tap off any excess). Add the coated onions to the hot oil and cook until golden brown. Transfer to a paper towel-lined plate and immediately season with salt.

Assemble the Sandwiches

Top the bottoms of the buns with the pulled pork, crispy onion straws, a drizzle of Carolina BBQ sauce, and coleslaw. Now crack open a bottle of Agaveras and enjoy your hard earned sandwich!