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Pulled Pork with Le Fêtard Cheese

6 to 8 portions


  • 15 ml (1 tbsp) butter
  • 1.6 kg (3.5 lb) pork shoulder
  • 1 onion chopped
  • 4 garlic cloves coarsely chopped
  • 125 ml (½ cup) ketchup
  • 85 ml (1/3 cup) brown sugar
  • 60 ml (¼ cup) cider vinegar
  • 1 pinch ground hot pepper
  • 7 ml (1 ½ tsp) Worcestershire sauce
  • One 341 ml bottle of beer, your choice
  • 200 g (7 oz) Le Fêtard cheese, grated or sliced


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  • Preheat the oven to 325 °F (160 °C).
  • In a bowl, mix the ketchup, brown sugar, vinegar, ground hot pepper and Worcestershire sauce. Set aside.
  • In an oven-proof saucepan, melt the butter over medium-high heat and sear the pork for 2 minutes per side. Remove the pork and set it aside.
  • Add the onion and garlic and cook for 2 minutes to brown them slightly.
  • Place the pork back into the saucepan, then pour the ketchup mix and beer in.
  • Bring to a boil. When it boils, cover and bake for 3 hours.
  • Remove the pork from the sauce.
  • Using a fork, shred the meat and discard the excess fat.
  • Return the pork to the sauce and add the cheese.
  • Stir and serve before the cheese is fully melted. S
  • erve on a sandwich or salad.

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Aromatic and supple

These medium-bodied wines offer supple tannins that of ten carry a certain roundness. They are usually dominated by aromas of ripened fruit or woody notes (toast, coffee or vanilla).

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