Noisette Creek Beer-Braised Pulled Pork Sandwiches

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

Succulent pulled pork slow-braised in a rich craft beer from Noisette Creek, served on toasted buns with tangy coleslaw. This American-inspired grilling recipe, ready in about 500 minutes, pairs pork shoulder, boneless, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs pork shoulder, boneless
• 1 tbsp salt
• 1 tsp black pepper
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 12 oz Noisette Creek craft beer
• 2 tbsp yellow mustard
• 1 tbsp brown sugar
• 1/4 cup apple cider vinegar
• 8 hamburger buns
• 3 cups coleslaw mix
• 1/3 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• 1/2 tsp celery seed
• 1/4 tsp salt

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Instructions

1. Step 1: Rub 3 lbs boneless pork shoulder all over with 1 tbsp salt, 1 tsp black pepper, 2 tsp smoked paprika, 1 tsp garlic powder, and 1 tsp onion powder.
2. Step 2: Place the pork in a slow cooker and pour 12 oz Noisette Creek craft beer over it. Add 2 tbsp yellow mustard, 1 tbsp brown sugar, and 1/4 cup apple cider vinegar.
3. Step 3: Cover and cook on low for 8 hours until the pork is tender and easily shredded.
4. Step 4: While pork cooks, prepare coleslaw by combining 3 cups coleslaw mix with 1/3 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tbsp honey, 1/2 tsp celery seed, and 1/4 tsp salt. Mix well and refrigerate.
5. Step 5: When pork is done, shred it with two forks and mix with the cooking juices.
6. Step 6: Toast 8 hamburger buns until golden. Pile pulled pork on bottom halves, top with a generous scoop of coleslaw, then close sandwiches and serve immediately.