Beer-Braised Pulled Pork
Equipment
- Large Dutch oven or heavy-bottomed pot with lid For searing and braising. Alternative: A deep oven-safe skillet with a tight-fitting lid.
- Tongs To easily flip and shred the pork.
- Forks or meat claws For shredding once the pork is done.
- Slow cooker If you're going the set-it-and-forget-it route, this recipe easily adapts into one of the best pulled pork crock pot recipes around.
Ingredients
- 3 –4 lb pork shoulder bone-in or boneless
- 1 tablespoon olive oil
- 1 large onion sliced
- 4 cloves garlic minced
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon brown sugar
- 12 oz bottle of dark beer like stout or porter for richness
- ½ cup barbecue sauce plus more for serving
- Optional toppings: pickles slaw, sliced jalapeños
Instructions
Prep the Pork
- Pat your pork shoulder dry and rub all over with salt, pepper, brown sugar, paprika, cumin, and chili powder. Let it sit while you prep the rest.
Sear the Pork
- In a large Dutch oven, heat olive oil over medium-high heat. Sear the pork for about 3 minutes per side until browned all over. Remove and set aside.
Sauté Aromatics
- In the same pot, add the onions and cook until softened (about 5 minutes). Add garlic and cook another minute until fragrant.
Deglaze with Beer
- Pour in the beer, scraping up all the brown bits from the bottom of the pot. Add barbecue sauce and stir.
Braise
- Return the pork to the pot, cover, and place in a 325°F oven for about 3.5 hours, or until the pork is fork-tender and easily pulls apart.
Shred and Sauce
- Remove the pork, shred it with forks, then return it to the pot and mix it with the beer sauce. Add extra barbecue sauce to taste.