Lunchbreak: Pork Sandwiches & Cupcakes using PBR in the recipes!

Tatiana Matkowskyj, Paramedic, Chicago Fire Department

Betsy Michna, Paramedic, Chicago Fire Department

Event:

5^th Annual First Responders Recipe Challenge benefiting the Chicago Fire Department’s Widows & Children’s Fund

2/18/24

12pm-3pm

PB&J – 205 N. Peoria St., Chicago, IL

$20 donation

Recipes:

Slow Cooked PBR Cuban Mojo Pork Sandwiches

Tatiana Matkowskyj Chicago Fire Department – Paramedic

Ingredients

• 1 (4-pounds) pork shoulder or pork butt (bone-in or boneless)
• 1 1/2 teaspoons 
• 1 teaspoon 
• 1 can Pabst Blue Ribbon
• 3/4 cup orange juice, freshly squeezed
• 1/2 cup lime juice, freshly squeezed
• Zest of 1 orange
• Zest of 1 lime
• 1/2 cup 
• 8 cloves garlic, chopped finely
• 2 teaspoons dried oregano
• 2 teaspoons 
• 1/4 cup chopped cilantro (lightly packed)

Instructions

1. Using a knife, make a few slits all over the surface of the pork.
2. You can marinate the pork for 4 to 6 hours in the refrigerator if time permits.
3. Place the pork roast in the slow cooker and add the rest of the ingredients. Make sure the pork gets coated with the marinade.
4. Cover and cook on high for 5 – 6 hours or on low for 8 or until tender.
5. At this point, the pork is fully cooked and can be served with the cooking juices or you can make a quick sauce – See notes below on sauce
6. To crisp up the top, carefully remove the pork from the slow cooker and place it onto an aluminum foil lined baking sheet. Bake on a preheated 400 degrees F oven for about 15 to 20 minutes or until nicely browned. 
7. Remove from the oven and let it rest for 10 minutes before serving. You will be able to shred the meat with a couple of forks.
8. Serve with the remaining juices from the slow cooker or sauce.

Sauce
After removing the pork roast from the slow cooker, skim some of the fat off the top. In a small bowl, combine 1 tablespoon of cornstarch with 1 tablespoon of cold water. Mix until the cornstarch is dissolved. Turn the slow cooker to high. Stir in the cornstarch mixture and allow the sauce to cook on high for about 20 minutes (while the pork is in the oven). The sauce will thicken slightly. Serve with the Pork.

Pabst Blue Ribbon Cupcakes with PBR Butter Cream Frosting and Candied Bacon

Betsy Michna – Chicago Fire Department Paramedic

PBR Cupcakes

1 box of Cake Mix of your choice (I like Funfetti).

1 can of PBR Mix instead of water.

Mix all other ingredients as per box directions and bake.

Frosting

3-4 c powder sugar

1/2 cup unsalted butter

1tbs PBR

1 tsp vanilla extract

2 tsp heavy cream

Mix butter and sugar in mixer, then add PBR, vanilla and heavy cream, if too thick slowly add more PBR.

PBR Candied Bacon

 1/4 cup PBR

1/4 cup brown sugar

1lb of bacon

Mix beer and brown sugar to syrup consistency. Add more sugar if necessary. Preheat oven to 400 degrees. Place bacon on cookie sheet, cook 10 minutes, brush each side of bacon with syrup and cook an additional 10 minutes, repeat one more time and let cool for 1 hour. Once the cupcakes are frosted, add the broken-up pieces of bacon on top of cupcake. Decorate with colored sugar to add a pop!