Robert Baratheon’s Drunken Boar Sandwich
“Boar Meat”
  • 1 lb boneless pork ribs
  • salt and pepper
  • 2 tbsp butter
  • ½ onion, diced
  • 2 garlic cloves, minced
  • 1 cup pale ale*
  • 1 cup beef broth
  • 1 sprig rosemary, minced
  • juice of half a lemon
  • 1 tbsp corn starch (dissolved in ¼ cup cold water)
Apple Slaw
  • 1 granny smith apples, julienned
  • 2 stalks celery, julienned
  • 1 tsp rosemary, minced
  • 2 tbsp plain yogurt
  • 1 tbsp apple cider vinegar
  • 1 tbsp pale ale
  • ¼ tsp whole grain dijon
  • 1 garlic clove, minced
  • salt and pepper
  • rustic bread
  • butter
  1. Toss together all of the slaw ingredients. (Salt and pepper to taste.) Refrigerate until ready to use. (This can be made ahead of time.)
  2. Layout the pork ribs and sprinkle with salt and pepper.
  3. Heat a large pot over medium heat. Melt 2 tbsp butter. Add in ribs. Cook about three minutes, flip, cook another three minutes. Remove to a plate.
  4. Add in diced onion and garlic. Stir until translucent (about five minutes). Stir in pale ale and beef broth. Bring to a boil and scrape the bottom of the pan to release the yummy pork bits. Add ribs back into the pot. Cover and cook on medium-low for an 2 hours, stirring and rearranging occasionally.
  5. Remove to a cutting board. Cut into bite-sized chunks.
  6. With the liquid still on the burner, slowly whisk in the corn starch. Cook for 2-3 minutes. Return meat to the sauce mixture. Stir gently to coat. Remove from heat.
  7. Preheat oven to 400°.
  8. On a baking sheet, lay out rolls. Butter liberally. Put in oven for 6-8 minutes. Bread should be slightly toasty but soft and chewy.
  9. Place roll on plate and pile on pig meat then pack in some slaw. Serve with a skin or 3 of ale or wine.
Recipe by HoboTrashcan at