Once you slow cook a pork shoulder in beer and spices, shred it up, and devour it between a soft roll, you'll never stop making it. Your active time is really minimal, just about ten minutes, and the end results are fantastic. You'll look for reasons to make it. Football party? I'll make pulled pork! Office party? Let me make the pork! Your sister had a baby? The nurses need pulled pork!! You may get out of control, but no one will mind. I promise.
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Tip
Save your braising liquid! It freezes well and it's perfect to make with chili or baked beans.
Things You'll Need
1 tablespoon kosher salt
2 tablespoons brown sugar
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon black pepper
2 teaspoons smoked paprika
2 teaspoons dry mustard powder
4 pound pork butt (also called pork shoulder)
2 tablespoons olive oil
6 cloves of garlic, peeled
12 ounces stout beer
Step 1: Season
Preheat the oven to 325 degrees F. Allow the pork to sit at room temperate for 20 minutes. Stir together the salt, brown sugar, onion powder, chili powder, cumin, black pepper, smoked paprika, and mustard powder. Rub the pork on all sides with the seasoning mixture.
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Step 2: Sear
Heat the olive oil in a large Dutch oven over medium high heat. Sear the meat on all sides.
Step 3: Add the Stout
Add the stout beer and the garlic to the pot.
Step 4: Slow Roast
Cover the pot and add to the oven. Roast until the meat is falling apart, about 3 hours.
Step 5: Shred
Using two forks, shred the meat removing any large pieces of fat. Allow the meat to steep in the liquid for 10 minutes. Remove with a slotted spoon.
Your pulled pork is ready to eat!
