Ingredients: Beer-braised pork shoulder filling:
+ 2lbs boneless pork shoulder (Boston butt)
+ 2 tsp kosher salt, plus more
+ 2 tbsp vegetable oil
+ Freshly ground black pepper
+ 1 medium onion, thinly sliced
+ 2 x 355ml River Valley Amber cans (available in our Craft Cooler & Craft Camper) or approx. 1 1/2 x 473ml River Valley Amber cans (tall cans)
Ingredients: Buns and Assembly
+ 1 cup milk
+ 1 1/4-oz. envelope active dry yeast (about 2 1/2 tsp)
+ 1 tbsp light brown sugar
+ 3 cups all-purpose flour
+ 2 tsp kosher salt
+ 1 tsp baking powder
+ 1/4 cup unsalted butter, room tempature
+ Nonstick cooking oil spray
+ 3 tbsp baking soda
+ 1 large egg, beaten to blend
+ Flaky sea salt (such as Maidon)
+ Dijon mustard; cornichons, and a cold River Valley Amber (for serving)
Directions: Beer-braised pork shoulder filling
- Preheat oven to 325. Season pork with pepper and 2 tsp salt. Heat oil in medium Dutch oven or other heavy pot over medium high heat and cook pork until golden brown on all sides, 8-10minutes. Stir in onion to coat, then add River Valley Amber and bring to a simmer.
- Cover and cook in oven until pork is falling apart, 2 1/2 – 3 hours. Let cool slightly. Shred pork with 2 forks, mixing with braising liquid and onion; season with salt and pepper.
- DO AHEAD: Pork filling can be made 5 days ahead. Let cool; cover and chill.
Directions: Buns & Assembly
- Preheat oven to 425°. Gently warm milk in a small saucepan over medium heat until warm (do not let it get hot). Transfer to the bowl of a stand mixer and whisk in yeast and brown sugar. Let sit until yeast starts to foam, about 5 minutes. Add flour, salt, baking powder, and butter and knead with dough hook until dough is smooth and elastic, about 5 minutes. (Dough should not be sticky or tacky.)
- Lightly coat a medium bowl with nonstick spray and transfer dough to bowl. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in size, 1 1/2–2 hours. Alternatively, cover dough and chill overnight.
- Divide dough into 10 pieces. Using the palm of your hand, gently roll pieces on an unfloured surface into balls. Loosely cover with plastic wrap and let stand 10 minutes.
- Using the palm of your hand, flatten each ball into 3”-diameter rounds. Place 2 Tbsp. pork filling in the center of each round. Bring up edges and pinch together to create a parcel. Gently roll buns, seam side down, to close.
- Bring 2 quarts salted water to a boil and add baking soda.
- Line a rimmed baking sheet with parchment paper and spray with nonstick spray.
- Working in batches, boil buns 2 minutes (they will puff up and float, so don’t crowd the pot). Using a slotted spoon, transfer to prepared baking sheet, spacing about 1 1/2” apart.
- Brush buns with egg and sprinkle with sea salt. Bake, rotating halfway through, until golden brown, 20–25 minutes.
- Serve immediately with mustard, pickles, and a cold River Valley Amber or 2…
River Valley Amber has a deep, rich colour accompanied by notes of toasted malt & caramel, and a smooth, refreshing finish. A rare blend of both balance and complexity.