can (12 oz) cheap beer (lager)
large sweet onion (like Mayan)
tablespoon dried garlic
cans (13.8 oz) Pillsbury™ Refrigerated Pizza Crust Thin
slices Swiss cheese, cut into fours
For the pork: Slice onions thinly. Place onions at the bottom of a 4-6 quart slow cooker (crock pot). Place pork shoulder on top of that.
Pour beer over the pork shoulder and add mustard, garlic, and soy sauce.
Let cook on slow for 7-8 hours or 4-5 hours on high if in a hurry. Flip the meat half way through cooking if you can.
Remove from slow cooker and removed excess fat and shred the meat.
For the calzone: Roll out the pizza dough. Using a round cookie cutter cut out 14-16 circles depending on how many you get. Remember that you want these large enough to get some filling into them but small enough that they are only about three bites.
Roll out the pizza dough. Remember that you want these large enough to get some filling into them but small enough that they are only about three bites.
Place about a tablespoon of pork in the middle of the dough circle. Then place a braised onion and a piece of the cheese. You might need to make the cheese even smaller, just double up if you have to cut it in half again.
Using a pastry brush or just your finger apply the egg so that the dough will stick better. Fold the circle over the filling to make a half circle and to form the calzone. Press down along the seams to seal the dough. If you don't feel you got a tight enough seam, you can use a fork to push down to create a tighter seam.
Bake at 425°F for 6-8 minutes or until golden brown. Every thing is already cooked so you are just looking for the pizza crust to be browned and the filling warmed up. Serve with Red Beer or beverage of your choice and enjoy.
More About This Recipe
- When thinking about what to make if I was having a little party for Father’s Day, I knew beer should be involved…and pork.With that in mind I whipped up some Beer Braised Pulled Pork Calzones…slow cooked in beer pulled pork, beer braised onions, and Swiss cheese all tucked nicely in a pizza crust to make the perfect big bite size appetizer. Serve with a little mustard and you’re golden.And to go with those mini calzones? A little Red Beer. Where I come from it’s the drink of champions (well, more like rec-league hockey players wanting to be champions), consisting of beer (the cheaper the better), tomato juice (sometimes clam-based tomato juice) and a dash of hot sauce. It’s the beer version of a Bloody Mary, which just happens to be my dad’s favorite cocktail.For this recipe I find that bathing the pork in the beer really helps it break down and become extra tender…plus you don’t want to miss out on the cooked down onions! The pulled pork can be made a day in advance giving you extra time to spend with your dad.
Slow Cooker Beer Braised Baja Chicken Tacos
Slow Cooker Beer Braised Baja Chicken Tacos by King Recipes ,
These Beer Bráïsed Bájá Chïcken Tácos áre á twïst on the clássïc Bájá fïsh tácos. Máde wïth the eáse of the slow cooker, thïs chïcken ïs moïst, tender ánd pácked wïth flávor! Top ït áll off wïth crïsp cábbáge, spïcy jálápeños ánd á creámy Bájá sáuce, these tácos áre perfect for á weeknïght dïnners or entertáïnïng!
Prep Time: 15 minutes
Cook time: 180 minutes
Total time: 195 minutes
Servings: 8 Servings
1. Pulled Pork Sandwiches
When it comes to pulled pork recipes, sandwiches are always the first things that come to mind.
There&rsquos really nothing better than shredded barbeque meat resting between bread.
This fool-proof recipe is the quickest way to put food on the table! Just stuff those sandwiches with your leftover pulled pork, mustard, pickles, and cheese, and you&rsquore all set.
And since it&rsquos so easy, you can make it anytime, any day.
Pulled pork sandwiches are best served with coleslaw. Whether you add it to your sandwich or eat it on the side, you can&rsquot go wrong.
14 Creative Ways to Use Leftover Pulled Pork
You can look at leftover pulled pork made with budget-friendly pork roasts like money in the bank. If you usually pass right by the shoulders and Boston butts at the grocery store because you think the cuts are too large for your family, consider the many shredded pork recipes just waiting for your leftovers. You needn't resign yourself to eating sandwiches for days pulled pork freezes beautifully. Defrost it in the refrigerator and enjoy it in beans, sandwiches, soups, casseroles, and more.
For more versatility in the second (or third or fourth) act, cook the pork and set some aside before you add barbecue or other sauce. Shredded pork makes a fabulous addition to omelets, salads, and burritos. Add some saucy pulled pork to a grilled cheese sandwich, use it to fill tacos, or stir it into baked beans.
If you don't feel like cooking a pork shoulder, pick up a package of your favorite brand of prepared pulled pork and try a recipe (or two).
Beer Braised Pulled Pork Calzones - Recipes
In pursuit of my constant mission to try new flavors and recipes for the same cuts of meat, I concocted a new injection for the same old pork roast. As fall is upon us, I was looking for some hearty, German inspired flavors. The result was a pork roast injected with a mix of beer, mustard, and butter. Here is the recipe and method.
1, 12 oz bottle of Oktoberfest style beer. I used Penn Brewery Oktoberfest. This Oktoberfest beer is not as sweet as some offerings on the market. It is a nice full bodied lager style beer with lots of roasted malt flavor. If you don't have a bottle of Oktoberfest style beer around, any darker, full bodied beer will do.
1 Tbsp of Spicy Brown Mustard
1 Tbsp butter
2 cloves of garlic, minced
1/2 tsp sea salt
1/2 tsp fresh ground pepper
1/4 tsp celery seed
I placed the above ingredients into a small sauce pan, brought to a boil, reduced the heat, and simmered until I reduced the volume by 1/3. Once reduced, I placed in a bowl and chilled until cooled to room temperature.
Beer Braised Pulled Pork Calzones - Recipes
Sometimes you go out for dinner and the dish you order is so good you want to try it at home. Last August, while traveling to the Hudson Valley Rifest, we spent the night in Bloomsburg, PA and went to the Turkey Hill Brewing Company for dinner. I ordered the special: Pork shank, braised in Bloody Mary mix. It was very good. So good that this instantly hit my re-creation list at home. It may have taken nine months, but I finally got around to giving this recipe a try at home. I must say, I think I did pretty good.
I cannot find pork shank in my little neck of the woods. So, I substituted a bone in pork roast, about three and a half pounds in size.
Next, I diced the following: half of a sweet onion, two ribs of celery, two peeled carrots, and four cloves of garlic. I tossed this mix in two tablespoons of olive oil, 1/2 tsp thyme, 1/2 tsp rosemary, 1/2 tsp sage, and some salt and pepper. Once mixed, I spread into the bottom of my nine quart cast iron dutch oven.
Next, I ground 1/4 tsp each rosemary, thyme, and sage in my "coffee" (spice) grinder. Then, I massaged some olive oil onto my pork roast and a applied this spice mix along with a light grinding of salt and pepper. Once complete, I placed the pork roast on top of this bed of veggies.
While I was prepping, my smoker was lit and coming up to a temperature of 350 F. Once I was ready to start cooking my roast, I threw two chunks of apple into the ash pan for smoky flavor. Once I had some thin blue smoke rolling, I placed the dutch oven in my smoker, lid off, too cooker 60 minutes. Here is how the roast looked after an hour. Perfect. A little bit of brown on the roast and the vegetables were starting to caramelize.
Next, I added four cups of store bought Bloody Mary mix (that's one bottle) and two cups of dry white wine into my dutch oven for my braising liquid. Then, I put the lid on top, lowered my smoker temperature to 325 F, and walked away for three hours.
When I returned three hours later to retrieve the dutch oven and bring inside, the smell emanating from the smoker was intoxicating to say the least. I could not wait to get inside and slice this pork roast for dinner. After resting with the lid on for 20 minutes, I removed the roast and started slicing.
There was a little bit of everything on this piece of pork. The meat near the bone was pull apart tender and the bulk of the roast was sliceable. Tender, juicy, and cuttable with a fork. The wine, bloody mary mix, and spices came together to make a sauce packed with flavor. The veggies on the bottom were thoroughly soaked in the flavor.
The one minor issue with the Turkey Hill offering was they they served their pork shank on a bed of roasted root vegetables. Good, but not great. This sauce screams for something creamy, mashed potatoes or perhaps even grits. I opted for grits. So, I whipped up a batch of grits for my sauce. I even sautéed some mustard greens for the side as well.
I was more than satisfied with how this re-creation turned out at home. I can't wait to make this dish again.