Thank you DuClaw Brewing for sponsoring this post and sending me the DuClaw Farmhouse Gypsy. All opinions and the pork recipe are my own.
Welcome to the February edition of “Cooking with Beer”! Each month DuClaw Brewing sends me a beer and a friend and I create a recipe. It’s a fun time to think outside the box and try a new beer and new food. This month’s beer is “Farmhouse Gypsy”, a hybrid beer that combines their bestseller Neon Gypsy with a saison yeast.
Each month when I get my beer from DuClaw, my friend and I brainstorm ideas for the recipe. IPAs are one of the hardest beers to cook with as it’s entirely possible to end up with a super bitter recipe if you aren’t careful. The saison yeast in the DuClaw Farmhouse Gypsy adds yet another piece of complexity. Luckily for all of us, my partner in beer crime informed me of an incredible sandwich – the Philly Pork Roast Sandwich. A little research showed me that the pork roast sandwich is as much a favorite in Philadelphia as the Philly Cheesesteak.
This turned out great and was actually a really easy recipe to make. It was a super tasty and filling dinner on one of our few winter days this year. Add a simple side like a salad or a rice pilaf and you’ve got the perfect meal for a crowd. (In fact, I will likely make it for an upcoming beer dinner and do it in the crock pot because that’s how I roll.)
DuClaw Farmhouse Gypsy Philly Roast Pork Sandwich
Ingredients
- 3.5 lb pork roast
- 2 small onions, sliced thin
- 1 bottle DuClaw Farmhouse Gypsy beer
- 1.5 cups chicken stock
- 2 T Fennel
- 2 T kosher salt
- 1 tsp ground coriander
- 1 tsp fresh ground pepper
- 1 whole head garlic, top sliced off
- 1 head broccoli rabe
- 1 bunch dandelion greens
- Olive oil
- Salt
- Red chili flakes
- Provolone, shredded
- Ciabatta bread
- Banana peppers (optional)
Instructions
- Preheat oven to 350*
- Mix fennel, salt, coriander, and ground pepper and rub on pork
- Put pork in pan with onions and garlic. Pour in beer and chicken stock.
- Roast at 350* for 1 hour, then turn down oven to 300* and roast for another hour or until pork is cooked through.
- Toast the ciabatta loaf.
- Sauté the broccoli rabe and dandelion greens in olive oil with salt and pepper flakes until wilted
- Remove the garlic and shred the pork.
- Slice the ciabatta bread in half the long way
- Layer pork on bottom half of bread
- Add a layer of greens
- Top with shredded provolone
- Stick under broiler just long enough to melt cheese
- Add top of the bread, slice, and serve with banana peppers.
Disclaimer: DuClaw Brewing sent me beer to cook with and compensated me for this post. Recipe, photos, and opinions are my own.
I’m linking up with Ilkas Blog and Marathons and Motivation for Sunday Fitness and Food link up.
Now that’s a tasty looking sandwich! YUM!
Wendy@Taking the Long Way Home recently posted…The Power of Positive Thinking
I do love the DuClaw sent you beer. That’s the sign of an amazing sponsored post! 🙂
This recipe looks really good. We don’t eat much meat in my house but when we do it’s things like sloppy joes or pulled pork. We had meatloaf the other night which I made with half ground beef and half soy crumbles. It was pretty delicious. I should add your recipe in the rotation!
Rachel recently posted…Coconut Banana Bedtime Snack Smoothie
Believe it or not…I’m not much of a pork fan (but I LOVE pork roast), and I don’t like beer (but have used it for seasoning). These sandwiches sound amazing! I’m gonna save this one 😉
Kimberly Hatting recently posted…Back on the (weather) roller coaster
This sounds like a perfect winter sandwich. Even though we sort of didn’t get a winter here this year…yet…
Marcia recently posted…Green Smoothie 101
This sounds delicious! And I love Philly cheesesteaks. I grew up in PA and used to work at a cheesesteak shop. Now I’m craving for it!
Oh my gosh! That’s looks fantastic! Yummy. I love saison!
Gina recently posted…Grandma’s Marathon Training – Week 3
My Philly boys would love this for dinner!
Deborah @ Confessions of a mother runner recently posted…Savory Sweet Potato Toast 2 Ways
I bet this would be easy to convert for the crockpot, too!
Sounds really delicious!
Jenn recently posted…weekly wrap: 2.19.2017 – 2.20.2107 + publix savannah women’s half training week 3
Yum we love pork roast! Thank you for sharing!
This looks SO good! I’ve never tried cooking with beer. My husband would definitely love this meal!
Lisa @ Mile by Mile recently posted…Spring Running in February
I love the idea of using beer as a marinade for meat. Yum yum yum!
Kathryn @ Dancing to Running recently posted…Rock ‘n’ Roll DC Half Marathon Training Log – Week 8
That looks like another fun recipe!! I think you could totally do it in the crock pot!
Mary Beth Jackson recently posted…Weekly Wrap – Gasparilla Run Week