Saturday, September 12, 2009

Redneck Cake Recipe Revisited - Killians Beer Bread with Pulled Pork Icing

In the spirit of revisiting posts that I know I can do better now that I have been posting for a few months, I want to repeat a recipe I did for REDNECK CAKE...

Beer Bread...Good
Pulled Pork...Good
BBQ Sauce...Good
Provolone Cheese...Good

Last weekend, I made 35 pounds of pulled pork. When the dust settled, I ended up with about 6 pounds left over. While freezing is always an option. Pulled pork freezes very well, but I like to use up what I have beforee moving on to new projects. So I enjoyed a few days of sandwiches, but then I knew what I wanted. My very favorite leftover meal...Redneck Cake.

Way back in July, I gave you all the recipe for this gift from the redneck gods. You can read that post by clicking HERE. Much like the fish in corn husks recipe, I can now do the post better and want to share ...

As with all recipes, first thing to do is assemble the ingredients...

For the bread, you need...

1 bottle of Killian's Irish red Beer (any beer will work, I like Killian's
3 cups sifted flour
3 teaspoons baking powder
1/4 cup sugar
1 teaspoon sea salt

and for the icing, you will need

8 cups loosely packed pulled pork
1 cup BBQ sauce
1/4 pound provolone cheese

And here's how to make it...

SIFT the Flour... Let me repeat, SIFT the flour. Beer bread is a very dense. If you do not sift the flour, this recipe will turn into a brick very fast.

Then combine all the dry ingredients and mix well before adding room temperature beer, and mix well.
Instead of pouring into a loaf pan, pour into a 9X13 casserole dish (spray with the canola oil spray, or butter and flour the bottom of the pan to keep from sticking). The goop will be about 1 inch thick.
Bake at 375 (preheated oven) for 50 minutes.

The bread needs to cool for about 15 minutes, while it is cooling, heat in a microwave 4 cups of loosely packed pulled pork. Before heating, add 1/2 cup of your favorite BBQ sauce. Heat away. A little tip, cover with a paper towel while heating, or your wife will have to clean out the microwave (or worse, you will).

4 cups of pulled pork covers half the cake. Repeat the process with the remaining 4 cups, and cover the rest of the cake.

Shave the provolone cheese and spread it evenly over the top.

This is a recipe for leftovers. If you don't have enough pork, make a thinner layer. Same for the cheese.

put it under the broiler for a few minutes till the cheese melts. I made two of these, as I have a church pot luck dinner for tomorrow. Beer bread pulled pork casserole vrs green bean french fried onion casserole... which would you pick?

BTW, The one with the extra cheese is mine... all mine...

And here's the finished product (and a chance to show off my chicken plates). Warms up great in a microwave.

So what do you think, did I do a better job of explaining my favorite leftover meal???


  1. Man, this blog just keeps getting better & better! This looks AMAZING!

  2. You crack me up. That redneck cake looks pretty amazing.

    You've given me courage to go back and redo some of my earlier posts.

  3. Thanks so much for stopping by! Love your blog, and the cake looks amazing.

  4. Wow, what a feast!..35 pounds of pulled pork. Wish I'm there to help you finish the leftover ;-). This is an interesting bread/cake recipe!

  5. I think that's a brilliant way to use leftovers! I would love a slice of that cake!

  6. that's what a call a cake! i love it!

  7. I don't do dessert but THAT is a cake I could eat!

    I'm like you, I love going back to dig up a recipe and doing it again but only better.

  8. Never heard of this recipe, but sounds like a good one for one of our Bama games.

  9. I can't decide what's more impressive -- this recipe, or the fact that your guests ate 29 pounds of pulled pork. :)