Porky Porter Cups

Porky Porter Cups

As the minority, there tends to be a slight prejudice against females in the beer community. This recipe, created by a girl (me), proves that girls can hang.

This is a perfect finger food to feed your craft beer friends, men or women, for bottle shares and small get togethers. You see the same recipes cycled all over the internet. Beer candied bacon, beer bread, beer-battered everything… this is different. Tons of slow cooker meaty goodness with a rich, dark porter reduction and topped with a hearty, smoky gouda.

These porky porter cups are something all of your (carnivorous) friends will love.

Full disclosure, I used Tired Hands, I See A Darkness in this recipe, which is no longer available as they change their tap list regularly. I recommend any solid porter that you regularly drink, that doesn’t have a lot of added flavors to it. Good ones would be Great Lakes Edmund Fitzgerald, Founders Porter, or Deschutes Black Butte Porter. 

Porky Porter Cups
1 box phyllo dough
¼ cup melted butter
1 ½ cups smoked gouda, shredded
slow cooker pulled pork (recipe below)
porter bbq sauce (recipe below)
porter reduction (recipe below)
cooking spray

Preheat oven to 375°.

Glass of Porter

Porter is a girl’s best friend.

Setup your cup making station. Melt butter. Mix together 1 ½ cups pulled pork and bbq sauce in a bowl. Place phyllo dough on a plate and cover with a piece of parchment paper and a damp towel. Set out bowls of pork, reduction, gouda and a mini muffin pan or individual tart pan. Spray pan with cooking spray.

Remove a few sheets of phyllo dough and cut into 2-inch squares. Place back under the towel for safe keeping. Grab 4 or 5 squares and push into a spot in your pan. Fill with a couple tablespoons of pulled pork (or whatever will fit and come almost to the top) and then top with a sprinkle of gouda and a drizzle of porter reduction. Brush the outside of the phyllo dough with melted butter. Continue on with this process until you’ve filled 2 pans.

Bake for 20 minutes. Phyllo dough will be crispy and golden, cheese will be slightly melty.

Serve warm.

Slow Cooker Pulled Pork
3-5 lb pork shoulder
several cans of root beer, full sugar (I prefer Hansen’s)

Trim excess fat from pork. Place in a slow cooker. Cover completely with root beer. Cook for 6-8 hours on low or 3-4 hours on high. Remove from slow cooker and discard root beer. Pull apart with forks.

Porter BBQ Sauce
1 cup ketchup
1 cup porter
¼ cup brown sugar
2 tbsp honey
2 tbsp Worcestershire sauce
4 cloves garlic, minced
½ tsp chili powder
½ tsp smoked paprika
¼ tsp cayenne pepper

In a saucepan, whisk together ingredients. Simmer for 5-10 minutes. Remove to a container and refrigerate until ready to use.

Porter Reduction
2 bottles porter
¼ cup brown sugar

In a small saucepan, whisk together porter and brown sugar. Simmer for around 15 minutes or until reduced by half. Remove from heat.