Beer-Braised Pulled Pork Wraps: Juicy, Slow-Cooked, and Wrapped in Malty Flavor

These Beer-Braised Pulled Pork Wraps are tender, saucy, and packed with deep, roasty beer flavor — slow-cooked low and slow until the pork shreds apart, then wrapped up with fresh toppings, bold sauce, and a pint on the side.

They’re equal parts comfort and convenience: beer-forward, crowd-pleasing, and totally customizable.

Ingredients (Serves 6–8 wraps)

For the Beer-Braised Pulled Pork

• 3–4 lbs pork shoulder (boneless or bone-in)
• Salt and pepper to taste
• 1 tbsp oil for searing
• 1 onion, sliced
• 4 cloves garlic, smashed
• 1½ cups beer (amber ale, porter, or brown ale — malty, not hoppy)
• ¼ cup apple cider vinegar
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• Optional: 1 tbsp brown sugar or ½ tsp chili flakes

For Assembly

• 6–8 large flour tortillas or wraps
• Fresh slaw (creamy, spicy, or vinegar-based)
• Pickled red onions or jalapeños
• Sliced avocado or lime crema
• Hot sauce or BBQ drizzle
• Optional: shredded cheddar or crumbled queso fresco

Instructions

Sear and Braise

• Pat pork dry and season with salt and pepper.
• Heat oil in a Dutch oven or slow cooker insert on medium-high. Sear pork on all sides until browned. Remove and set aside.
• Add onion and garlic to the pot, sauté for 3–4 minutes. Stir in tomato paste, paprika, vinegar, Worcestershire, and beer.
• Nestle pork back into the liquid. Cover and braise:
  • Oven: 325°F for 3½–4 hours
  • Slow Cooker: Low for 8 hours, High for 4–5
• Shred pork in the pot and simmer uncovered for 10–15 minutes to thicken sauce.

Build the Wraps

• Warm tortillas until soft and pliable.
• Layer with pulled pork, slaw, pickled onions, avocado, and your chosen sauce.
• Fold, roll, and serve hot — with extra napkins.

Serving Suggestions

Serve With

• Tortilla chips + beer queso
• Grilled street corn or spicy black beans
• Sweet potato fries or citrusy cabbage salad

Wrap Variations

• Smoky BBQ Wrap – pork, cheddar, crispy onions, BBQ drizzle
• Spicy Baja Wrap – pork, crema, slaw, pickled jalapeños
• Pub Melt Wrap – pork, beer cheese, caramelized onions, pressed panini-style

Beer Pairing

In the Braise

• Amber ale or brown ale (malty and balanced)
• Porter or stout for deep roast notes
• Avoid bitter IPAs — they overpower the pork

In Your Glass

• Same beer used in the braise
• Vienna lager or cream ale for contrast
• Pale ale with mild hops for brightness
• Cider or fruited sour for acidic cut-through

Final Thoughts

Beer-Braised Pulled Pork Wraps are a hand-held meat bomb of pure comfort — slow-cooked to fall-apart perfection, spiked with beer and spice, and layered with fresh, tangy toppings that balance the richness.

It’s the kind of wrap that works for lunches, parties, or late-night fridge raids — especially with a cold pint nearby.

Cheers to juicy pork, bold wraps, and beer in every bite! 🌯🍺🔥

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