Guinness-Infused North Carolina Pulled Pork over Creamy Leek Mashed Potatoes.
Embark on a culinary journey inspired by the verdant hills and warm hospitality of Ireland. Our Guinness-Infused Smoked North Carolina Pulled Pork over Creamy Mashed Potatoes with Leeks is a tribute to the unforgettable flavors we encountered on a recent trip to the Emerald Isle. After immersing ourselves in the rich culinary tapestry of Ireland, we were inspired to infuse the soulful essence of Irish cooking into our traditional BBQ flavors.
Imagine the smoky aroma of slow-cooked pork, marinated in the velvety depths of Guinness beer, creating a marriage of Irish stout and traditional American style BBQ To complement the savory pulled pork, we’ve paired it with the luxurious creaminess of mashed potatoes, kissed by the sweetness of sautéed leeks—a nod to the comforting, rustic fare of Ireland’s countryside.
Each bite echoes the memories of that enchanting trip, inviting you to experience the magic of Irish cooking in the heart of your own home. Join us in celebrating the spirit of Ireland and the art of fusion cuisine, where heritage and innovation blend seamlessly. Get ready to savor the flavors of our unforgettable journey, one mouthful at a time. Sláinte!
Recipe by Glenn Connaughton. Read more about Glenn here.
Guinness-Infused Pulled Pork over Mashed Potatoes with Leeks
For the Pork
- 8- pound bone-in pork shoulder
- Yellow mustard or English-style mustard
- Revolution Barbecue North Carolina BBQ Rub
- 1 bottle of Guinness beer
For the Mashed Potatoes
- 3 Pounds Russet potatoes (about 6) Peeled and cut into 1 1/2 inch cubes
- 2 Leeks (white and pale green parts only) Chopped, washed well, and drained
- 6 Tablespoons Unsalted butter
- 1 Cup Milk
- 1/2 Cup Heavy Cream
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Ground Black Pepper
For the Pork
- Prepare the Pork: Pat dry the pork with paper towels. Spread a thin layer of yellow mustard or English-style mustard over the pork. This acts as a binder. Rub generously with Revolution Barbecue North Carolina BBQ Rub.
- Preheat the Smoker: Preheat your smoker to 225°F using oak wood.
- Smoke the Pork: Place the pork shoulder in the smoker and close the lid. Smoke for 6-8 hours or until it reaches an internal temperature of 165°F.
- Prepare the Guinness Pan: In a disposable aluminum pan, pour the entire bottle of Guinness beer.
- Wrap and Infuse: Once the pork reaches 165°F, place it in the pan with Guinness beer. Wrap the pan and pork tightly in aluminum foil.
- Continue Smoking: Return the foil-wrapped pan to the smoker. Continue smoking for another 4-6 hours or until the internal temperature reaches 203°F.
- Rest and Separate Liquid: Remove the pork from the smoker and let it rest for 30 minutes. Pour the liquid from the pan into a fat separator. Pull the pork using two forks.
- Infuse with Flavor: Return the defatted liquid to the pulled pork, mixing it thoroughly to enhance the flavor.
- Serve: Plate the Guinness-infused North Carolina pulled pork over creamy mashed potatoes with leeks. This Irish-inspired dish offers a delightful fusion of flavors, combining the smokiness of BBQ with the comfort of creamy potatoes and the subtle sweetness of leeks.
For the Mashed Potatoes
- In an 8-quart pot, combine potatoes with cold water to cover by 2 inches. Bring water to a boil and simmer potatoes until tender, 35 to 45 minutes.
- While potatoes are cooking, in a heavy skillet cook leeks in 4 tablespoons butter over moderately low heat, stirring occasionally, until softened.
- Drain potatoes in a colander and return to pot. Dry potatoes over low heat, shaking kettle,1 minute. Cool potatoes just until they can be handled.
- While potatoes are still warm, force through a ricer into a large bowl. In a small saucepan heat milk and cream until mixture just comes to a boil. Stir leeks and milk mixture into potatoes with remaining butter. Season with the salt and pepper.