Is there ever a better excuse to eat naughty than on Super Bowl Sunday? I say not. These recipes have all the ingredients football fans love–beer, cheese, and spice.
The Beer-braised pork sliders drizzled with an adobo-pepper beer cheese sauce are mouthwatering good. Cooking a pork shoulder (also called the Butt) is practically fool-proof and the results are amazing with this cut of meat. It takes time, but you can make it the day before and rewarm in a crock-pot or over the stove so all that’s left to do is the cheese sauce.
The jalapeño pimento cheese toasts have a kick and are a great addition to any Super Bowl Sunday. They are super easy to whip up for guests or to bring along to the party. The Pimento cheese mixture can be made up to 5 days ahead. Cover and chill.
Indulge and enjoy!
- ⅓ cup roasted red bell pepper
- 1 jalapeño
- ¾ cup mayonnaise
- 1½ teaspoons Worcestershire sauce
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon paprika
- 1 pound sharp cheddar, grated
- Kosher salt, freshly ground pepper
- 1 french bread loaf cut into ½ inch slices
- Set oven to broil. Slice jalapeno vertically and lay it skin-side up on a foil-lined baking sheet. Broil until charred and blistered; approximately 5 mintues, Transfer to a medium bowl and cover with plastic wrap. Let it steam 10 minutes.
- Peel and seed jalapeno, then finely chop. Mix mayonnaise, Worcestershire sauce, cayenne, and paprika in a medium bowl. Fold in cheddar and chopped peppers and jalapeno; season with salt and black pepper.
- Spread mixture on toasts and bake for 6 minutes at 350 degrees. Turn the oven to broil and broil 1-2 minutes until cheese starts to brown.
- For the pork:
- 1 tbs kosher salt
- 1 tbs black pepper
- 2 tbs brown sugar
- 1 tbs garlic powder
- 1 tbs chili powder
- 1 tbs ground cumin
- 2 tsp smoked paprika
- 2 tsp dry mustard powder
- 4 lb Pork butt (also called pork shoulder)
- 4 cloves of garlic, peeled
- ¼ cup olive oil
- 2 12-oz bottles of your favorite beer
- 24 slider buns
- For the cheese sauce:
- 2 tbs unsalted butter, melted
- 2 tbs flour
- 2 tbs cornstarch
- 1 cup of favorite beer
- 2 cups shredded Cheddar
- 1 cup whole milk
- 2 chipotle chilies in adobo
- salt and pepper to taste
- Combine rub ingredients in a bowl and mix well. Set aside.
- Take out pork and rub the entire surface of the meat with the spice mixture.
- In a large Dutch oven, heat the olive oil until very hot. Sear all surfaces of the meat until browned. The entire process will probably take about 10-15 minutes. Pour the beer over the meat, cover and reduce heat to medium-low. Cook for about 3 hours, turning the meat over about every 30 minutes, until the meat is tender and falling apart.
- Once the meat is tender remove from heat, use two forks to shred into pieces while still in the pot. Return to the pot to heat and allow to simmer for about 5 minutes. Remove the meat from the pot and discard the liquid.
- Add all cheese sauce ingredients to a blender or food processor. Process on high until very well blended.
- Transfer contents to a saucepan over medium high heat. Whisk rapidly and continuously until thickened, about 5 minutes.
- Salt and pepper to taste.
- Fill slider buns with pork, top with cheese sauce, serve warm.