Beer Braised Pulled Pork
Ingredients
- 2 Tablespoons Salt ⓘ
- 1 Tablespoon 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
- 3- 1/2 pounds Pork Butt Shoulder ⓘ
- 6 cloves Garlic, Peeled ⓘ
- 1/4 cups Olive Oil ⓘ
- 44 ounces, fluid Ale Style Beer (not IPA) ⓘ
Instructions
- In a small bowl, stir together the salt, sugar, onion powder, chili powder, cumin, pepper, paprika, and mustard powder and set aside.
- Take out your Pork Butt and stab six 2 inch deep holes fairly evenly spaced through the meat.
- Push a clove of garlic into each hole until no longer visible.
- Rub the entire surface of the meat with the rub you just made, using it all.
- In a large enamel, cast iron pot (like a Le Creuset), heat the olive oil until very hot.
- Sear all surfaces of the meat, even the sides, until browned.
- The entire process will probably take about 10-15 minutes.
- Then pour the beer over the meat, cover and reduce heat to medium low.
- Cook for about 2 1/2 to 3 hours, turning the meat over about every 30 minutes, until the meat is tender and falling apart.
- Once the meat is finished, remove from the pot and allow to cool.
- Use two forks to shred it into small, stringy pieces.
Nutrition & Diet Analysis (per serving)
886
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).