Beer Braised Pulled Pork
- Prep 20 minutes
- Total 20 minutes
Beer Braised Pulled Pork is a pork recipe on Avoteb. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 4 pounds boneless pork shoulder, cut into 3-inch pieces
- 1 (12-ounce) bottle beer, (lager, amber, or pale ale)
- 2 tablespoons apple cider vinegar
- 1 teaspoon Worcestershire sauce
- ½ to 1 teaspoon liquid smoke (optional)
- 3 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 2 ½ teaspoons fine sea salt
- 2 teaspoons each: black pepper, garlic powder, onion powder
- 1 teaspoon each: chili powder, ground cumin, ground mustard
Method
Prep the pork. Blot the pork shoulder dry with paper towels. In a small bowl, whisk together all of the dry rub ingredients. Rub the mixture evenly all over the pork, pressing it firmly into the meat so it adheres.
Sear the pork (skippable but recommended). Warm 1 tablespoon neutral oil in a large Dutch oven over medium-a hot burner. Tip in the pork and sear for 2–3 minutes per side until nicely browned.
Tip in the beer and apple cider vinegar, and use a wooden spoon to scrape all of the browned bits off of the bottom of the pot. Stir in the Worcestershire sauce and liquid smoke (if using). The liquid should come about 1 inch up the sides of the pork.
Leave low and slow. Lid and cook at 300°F for 3½ to 4 hours, until the pork is fall-apart tender and easily shreds with a fork.
Shred the pork. Move the pork to a cutting board and shred with two forks, discarding any large pieces of fat.
Lower the cooking liquid (only if needed). If the remaining cooking liquid already seems slightly thick and concentrated, you can skip this step. (Different pots will allow different amounts of liquid to evaporate while cooking!) If it seems brothy and thin, It is worth reducing it slightly. While the pork rests, bring the cooking liquid to a let it bubble gently over medium-a hot burner and cook for 8–10 minutes, until slightly reduced and concentrated in flavor.
Finish the pork. Put back the shredded pork to the pot and toss with enough of the reduced cooking liquid to make it juicy and flavorful.
Plate Plate warm, drizzled with BBQ sauce if desired, and enjoy!
