Football season is officially here for Packer fans tomorrow with our season opener. I am from Green Bay and we are a football town. The place is dead during games. The exception to that rule is those who really need to get something done, and want to avoid crowds. Also, most place have the game on the loudspeaker so you have the option to listen while you grocery shop.
My family has season tickets and we divide out the tickets and attend a game each year. This year we are going to the Monday night game in October. Besides watching the game, Ron and I like to hunt for the new stadium foods. Our seats are close to the cheese curds, and those are a must at Lambeau.
The new menu items for 2018-2019 have been released from one of our local news outlets and are:
- Brat Trio: Jalapeno-Cheddar brat split with bacon jam, Old World sausage with da-works sauce, Italian Sausage with peppers and onions
- Brat & Cheese Dip with Pretzel Sticks
- Brat In A Blanket: Brat wrapped in melted cheese curds and topped with beer mustard in a pretzel bun
- Tortilla Chips & Guacamole
- Loaded Potato Tater-Barrels: Oversized tater tots made with bacon, chives and cheese, topped with sour cream
- Steak Sandwich: Prime Rib, topped with crispy onions, Béarnaise sauce on a Kaiser Roll, served with Fresh Salt & Vinegar Chips
- Black Forest Ham Sandwich: Shaved Black Forest ham, Black Forest bacon, sautéed onions, mustard cheese sauce on a pretzel roll
- Maple Bacon Wrapped Hot Dog: Hot dog wrapped in maple glazed bacon
- Pizza Box Nachos: Loaded nachos in a pizza box sized box
- Churros
The brat-in-a-blanket and the steak sandwich are calling my name. Needless to say, Ron and I are going to have a great time trying to find these tasty options around the stadium.
When we are not at the stadium we like to keep our game day menus packed with favorites like brats, bbq, burgers, grilled chicken, and sandwiches. Today, I am sharing a delicious BBQ pork sandwich you can make in the Instant Pot or the slow cooker.
Right now you can enter in my giveaway for a chance to win one of three Instant Pots! Click here for the post to bring you to the Rafflecopter and giveaway details.
I love sandwiches with shredded meat of some type. BBQ pork and chicken are staples in our house. I love it on a pretzel bun with a little extra sauce, and a few dill pickles.
This recipe pressure cooks the meat in a savory seasoned beer. I then shred the meat and add it back to the liquid with a little bbq sauce. The instant pot will have a bit of liquid in it, and if you prefer a thicker coating or do not want to top with sauce, I recommend draining some liquid before returning the shredded meat to the instant pot.
The pork has amazing flavor from the beer and seasonings. I like to add a little apple cider vinegar to give the meal a little tang to offset the sweet flavors from the bbq sauce. I use a sweeter bbq in this recipe, but if you already use a tangy sauce you can decrease the vinegar if you prefer to get your tangy from the sauce.
My family went crazy for this pork, and thankfully I made two batches and it freezes well so we can enjoy it for game day tomorrow! I am planning to make sandwiches and then use some of it to create some loaded cheese fries for the kiddos (who am I kidding- ADULTS TOO).
What are some of your favorite game day foods? What screams football to you???
Similar Recipes:
SLOWCOOKER SHREDDED BEEF AND PEPPEROCHINI SANDWICHES
Instant Pot BBQ Beer Pulled Pork
Ingredients
- 3 lbs pork shoulder
- 12 oz light beer
- 2 Tbsp apple cider vinegar
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp seasoning salt
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 2 Tbsp brown sugar
- 1 1/2 cup BBQ sauce
Instructions
Place pork should in the instant pot.
In a medium bowl, whisk together beer, vinegar, seasonings, and brown sugar. Pour mixture over pork and flip to coat.
Place cover on instant pot and seal. Cook on high pressure for 65 minutes. Allow natural pressure release for 10 minutes and manually release the pressure.
Remove top and shred the pork. Pour your favorite bbq sauce of the pork and gently stir to coat. Serve immediately, or use keep warm setting till you are ready to serve on bun and top with additional BBQ sauce, if desired.
Recipe Notes
The instant pot will have a bit of liquid in it, and if you prefer a thicker coating or do not want to top with sauce, I recommend draining some liquid before returning the shredded meat to the instant pot.
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