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.
Things You'll Need
1 Tbsp. kosher salt
2 Tbsp. brown sugar
1 Tbsp. onion powder
1 Tbsp. chili powder
1 Tbsp. ground cumin
1 Tbsp. black pepper
2 tsp. smoked paprika
2 tsp. dry mustard powder
4 lb. pork butt (also called pork shoulder)
2 Tbsp. olive oil
6 cloves of garlic, peeled
12 oz. stout beer
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1. Season the pork
Preheat the oven to 325°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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2. Sear the pork
Heat the olive oil in a large Dutch oven over medium high heat. Sear the meat on all sides.
3. Add stout to the pot
Add the stout beer and the garlic to the pot.
4. Slow roast the pork
Cover the pot and add to the oven. Roast until the meat is falling apart, about 3 hours.
Tip
Save your braising liquid! It freezes well and it's perfect to make with chili or baked beans.
5. Shred the pork
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!
