Beer-Braised Pulled Pork Shoulder

adapted from http://www.thekitchn.com/recipe-beerbraised-pulled-pork-shoulder-recipes-from-the-kitchn-204100

Makes about 10 cups pulled pork

4 to 5 pound pork shoulder, bone-in
1 1/2 teaspoons paprika
1/2 tablespoon kosher salt
onion powder
1 tablespoon olive oil
4 cloves of garlic, peeled
1 12-ounce beer (a basic lager works well) (we used Coors light)

Preheat the oven to slow cook low pork
Combine the paprika/spices, salt, crushed garlic, oil in a small bowl. Rub the pork with the spice mixture, getting into crevices and on the sides. Allow the pork to sit for about 30 minutes.
Heat the olive oil in a large dutch oven over medium-high heat. Brown the pork on all sides, about 3 minutes per side. Add the beer. Bring to a simmer, scraping the bottom of the pot with a wooden spoon to bring up any browned bits.
(Return the pork to the pot.) Cover and put in the oven for 3 1/2 to 4 hours, checking once or twice, until the meat is extremely tender and pulls away from the bone easily. Shred the pork in the pot, using tongs to separate the meat from the fat (see photos above). Discard the bone or set aside for another use.

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