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Sufferfest Recipes: Repeat Kolsch Pulled Pork

Eat your beer! Resident chef Kelly Newlon shows us how our beer can feed us in more ways than one.

Sufferfest Recipes: Repeat Kolsch Pulled Pork

We are huge fans of the benefits our REPEAT Kolsch brings to the table. Adding REPEAT to this pulled pork recipe keeps the overall flavor profile light and sunny. The addition of bee pollen and low carbs our REPEAT boasts will keep you drinking like a champ.

We dedicate this recipe to Sufferfest’s very own Director of Marketing, Margaret Link for shredding everything that is in her way daily.


1 can Sufferfest REPEAT Kolsch

3-5# bone in pork butt (we prefer the bone in for added flavor, however boneless would be fine as well)

1/ 2 cup whole grain mustard

1 tablespoon kosher salt

1 tablespoon smoked paprika

1 teaspoon red pepper flakes

¼ cup olive oil

½ cup apple cider vinegar


Preheat oven to 325 degrees

Place pork butt into a large high sided roasting pan. This should be similar to what you would roast a turkey in.

In a medium sized mixing bowl, place mustard, salt, paprika, olive oil and red pepper flakes. Mix ingredients until fully combined. Rub this mixture over the pork butt until the entire butt is covered. Be sure to use all of the rub.

Make sure the fattiest side of the butt is on top.

Add beer and vinegar to pan.

Place pan in oven and bake until fork tender. The size of the pork butt will determine the cooking time. Count on 45 minutes per pound. Once the pork is fork tender and cooked thoroughly, let it rest for a half an hour (to cool) and then pull apart. We are big fans of adding the pulled pork back to any remaining liquid that is left in the roasting pan. Add salt and pepper if needed.

Voila! If you try out this recipe, tag us (@sufferfestbeer) so we can see your beer-tiful creation! #willsweatforbeer #willbakewithbeer

Kelly Newlon is an athlete, chef, dog mom, and Sufferfest's Colorado Community Manager. She feeds athletes through her business RAD Boulder.

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